Description
A delightful cookie recipe blending brown sugar and rhubarb, capturing nostalgia and family traditions.
Ingredients
Scale
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup finely diced rhubarb
Instructions
- Preheat your oven to 375 degrees F.
- Beat together the brown sugar, softened butter, vanilla extract, and the egg until creamy and well combined.
- Add the flour, cinnamon, salt, baking soda, and baking powder, beating until a smooth dough forms.
- Fold in the finely diced rhubarb until evenly distributed.
- Scoop balls of dough onto a parchment-lined baking sheet, leaving space between each cookie.
- Bake for 12-14 minutes, or until lightly golden around the edges.
- Cool the cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
For added texture, experiment with using half all-purpose and half whole wheat flour. Consider chilling the dough if your kitchen is warm.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg