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Brown Sugar Rhubarb Cookies: The Best Soft and Chewy Treat

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Brown sugar rhubarb cookies are soft, chewy, and packed with sweet-tart bursts of fresh rhubarb. Made with rich brown sugar for deep caramel flavor, these seasonal cookies are perfect for spring baking and everyday treats.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup fresh rhubarb, finely diced

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing just until combined.
  6. Gently fold in finely diced rhubarb.
  7. Optional: Chill dough for 20–30 minutes to reduce spreading.
  8. Scoop tablespoon-sized portions onto prepared baking sheet, spacing 2 inches apart.
  9. Bake for 10–12 minutes, until edges are lightly golden and centers are slightly soft.
  10. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Dice rhubarb finely to prevent excess moisture pockets.
  • If using frozen rhubarb, thaw and pat dry thoroughly.
  • Do not overmix dough to maintain soft texture.
  • Do not overbake; cookies continue to set while cooling.
  • Store in an airtight container for up to 3 days at room temperature.

Nutrition

Find it online: https://recipeeasily.com/brown-sugar-rhubarb-cookies/