Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups finely chopped fresh rhubarb
- Optional: ½ teaspoon ground cinnamon
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and brown sugar together until light and fluffy (2–3 minutes).
- Add eggs and vanilla; beat until combined.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using).
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in chopped rhubarb and nuts (if using).
- Scoop dough by rounded tablespoons onto baking sheets, spaced 2 inches apart.
- Bake 10–12 minutes until edges are golden and centers set.
- Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
No fresh rhubarb? Use frozen (thawed and well-drained). Add citrus zest or warm spices like cardamom for a twist. Drizzle with lemon glaze for extra flavor. Store in airtight container or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: rhubarb cookies, brown sugar, spring dessert, chewy cookies