Description
Deliciously sweet and tart cookies made with light brown sugar and rhubarb, perfect for sharing with family and friends.
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, butter, vanilla extract, and egg until creamy and well combined.
- Gradually 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.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a parchment-lined baking sheet.
- Bake for 12-14 minutes, or until they are lightly golden around the edges.
- Cool the cookies on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freezing is also an option for longer storage.
- 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: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg