Description
Soft and chewy cookies with a sweet-tart pop of fresh rhubarb and rich brown sugar flavor. Perfect for springtime baking or a cozy treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh rhubarb, finely diced (pat dry with paper towel)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix in the dry ingredients until a soft dough forms.
- Gently fold in the diced rhubarb.
- Scoop tablespoon-sized portions of dough onto the baking sheet, leaving space between each for spreading.
- Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Pat the rhubarb dry to prevent excess moisture in the cookies.
- Store in an airtight container for up to 3 days.
- Can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg