Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw and drain any excess water before adding it to the dough to prevent it from affecting the texture of the cookies.

How can I make these cookies gluten-free?

To make these Brown Sugar Rhubarb Cookies gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Be sure to check the consistency of the dough and adjust the flour quantity if needed, as gluten-free flours may vary in absorbency.

Can I add other fruits to these cookies?

Yes, you can experiment with other fruits like strawberries or peaches for a fruity twist. However, be mindful of the moisture content in the fruits you add and adjust the flour accordingly to maintain the dough consistency.

How do I store these cookies?

Store your Brown Sugar Rhubarb Cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze the cookies in a ziploc bag or airtight container for up to 30 days.

Brown Sugar Rhubarb Cookies – Easy and Delicious Recipe

Name: Brown Sugar Rhubarb Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
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

Description

These Brown Sugar Rhubarb Cookies are the perfect balance of sweet and tart. Soft, chewy with a bit of crunch, and filled with fresh rhubarb, they make a delicious treat for any occasion.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, beat together brown sugar, butter, vanilla extract, and egg until smooth.
Mix in the flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
Fold in the diced rhubarb and mix until evenly distributed.
Using a 1-inch cookie dough scoop, place dough balls on the prepared baking sheet, spaced about 2 inches apart.
Bake for 12-14 minutes or until the edges are golden and the cookies are set.
Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Notes

Depending on the water content of your rhubarb, you may need to add more flour to maintain the dough consistency.
Store cookies in an airtight container for up to 3 days.
Cookies can be frozen for up to 30 days in an airtight container or ziploc bag.

Prep Time: 10 min
Cook Time: 14 min
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 106.22
Sugar: 8.98 g
Sodium: 116.41 mg
Fat: 4.14 g
Saturated Fat: 2.51 g
Unsaturated Fat: 0.87 g
Trans Fat: 0 g
Carbohydrates: 16.29 g
Fiber: 0.38 g
Protein: 1.3 g
Cholesterol: 17.92 mg