Brown Sugar Rhubarb Cookies

These Brown Sugar Rhubarb Cookies are the perfect combo of sweet and tart! Soft, yet chewy and so perfect with coffee, tea or to pack in the lunchbox!


cookies in a stack on a white plate.


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cookie on a metal spatula above baking sheet.


Brown sugar cookies are my absolute favorite! They have such a great flavor and today's cookie is the absolute best!

If you've been following me awhile, then you know I am a huge fan of rhubarb. We grew up eating rhubarb cake every spring and summer or we'd just go out and pick a stalk and eat it sprinkled with salt or sugar.

I now have rhubarb growing in my yard, so I love trying something new or make my usual favorites.

These cookies are so addicting and delicious. They're a little chewy and soft with a little crunch on the bottom. Sweet from the brown sugar, but tart from the small rhubarb pieces. 

I love these cookies with my earl grey tea, coffee or a glass of milk. They're also great for the lunchbox, bake sales or picnics.


Keep scrolling for tips, additional rhubarb recipes and more! 


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Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • Depending on the water content of your rhubarb, more flour may be necessary. This will also affect the baking time.
  • Cookies can be frozen and stored in an airtight container or ziploc bag for up to 30 days.


close up of cookie dough in a cookie scoop.


More rhubarb recipes you might like:



You can add or substitute with these ingredients:



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Our favorite kitchen equipment and supplies used with this recipe:



I hope you enjoy this recipe as much as we did!


Brown Sugar Rhubarb Cookies
Yield 24 cookies
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
14 Min
Total time
24 Min

Brown Sugar Rhubarb Cookies

Ingredients

  • 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

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, beat brown sugar, butter, vanilla extract and egg together with an electric mixer.
  3. Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
  4. Add rhubarb and beat again.
  5. Using a 1-inch cookie dough scoop, form balls of dough and place them on a parchment lined baking sheet.
  6. Bake cookies for 12-14 minutes or until baked through.
  7. Cool cookies on baking sheet for 2 minutes, then remove cookies from baking sheet and cool on a wire baking rack.

Notes

Depending on the water content of your rhubarb, more flour may be necessary. This will also affect the baking time.


Store cookies in an airtight container for up to three days.


Cookies can be frozen and stored in an airtight container or ziploc bag for up to 30 days.

Nutrition Facts

Calories

106.22

Fat

4.14 g

Sat. Fat

2.51 g

Carbs

16.29 g

Fiber

0.38 g

Net carbs

15.9 g

Sugar

8.98 g

Protein

1.3 g

Sodium

116.41 mg

Cholesterol

17.92 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



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Comments

  1. MelanieMay 31, 2023 at 5:22 PM

    These cookies are delicious! Made them for a Memorial Day BBQ and they were devoured. For anyone wondering, these are a soft cookie, not a crisp one.

    ReplyDelete

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