Description
Soft, chewy, and delightfully tangy, these Brown Sugar Rhubarb Cookies are a perfect spring treat. The sweetness of brown sugar balances the tart rhubarb, while optional add-ins like chocolate chips or nuts add extra flavor and texture. Perfect for a cozy snack, gifting, or dessert tables!
Ingredients
2 cups fresh rhubarb, chopped
1 cup brown sugar, packed
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
Optional Add-Ins:
½ cup white chocolate chips or dark chocolate chunks
¼–½ cup chopped walnuts or pecans
½ tsp cinnamon or nutmeg
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prep the rhubarb: Toss chopped rhubarb with 1 tsp sugar, let sit 10 minutes, then pat dry.
Cream butter and sugar: Beat butter and brown sugar until light and fluffy. Mix in eggs and vanilla.
Combine dry ingredients: Whisk flour, baking soda, baking powder, and salt in a separate bowl.
Mix dough: Gradually fold dry ingredients into wet mixture. Gently fold in rhubarb and optional add-ins.
Shape cookies: Scoop dough into tablespoon-sized balls, spacing 2 inches apart on the baking sheet.
Bake: 12–15 minutes, until edges are lightly golden and centers remain soft.
Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Slightly underbake cookies for a soft, chewy center.
Chill the dough for 15 minutes if cookies spread too much.
Fold in rhubarb last to avoid breaking it into tiny pieces.
Store in an airtight container for 3–4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
Nutrition
- Serving Size: 24 cookies