why make this recipe
Rhubarb Brown Sugar Cookies are a delightful treat that combines the tangy flavor of rhubarb with the sweetness of brown sugar. They are soft, chewy, and perfect for any time of the year. These cookies not only taste amazing, but they also offer a unique twist that will impress your family and friends. If you’re looking for something different to bake, these cookies are a great option!
how to make Rhubarb Brown Sugar Cookies
Ingredients :
- 1 cup rhubarb, chopped
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions :
- Preheat oven to 350°F (175°C).
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add the egg and vanilla extract, and mix until combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
how to serve Rhubarb Brown Sugar Cookies
These cookies are best served warm with a glass of milk or tea. You can also enjoy them as a snack throughout the day. For a special touch, consider drizzling them with a bit of melted chocolate or cream cheese frosting.
how to store Rhubarb Brown Sugar Cookies
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them. Just make sure to separate the layers with parchment paper to prevent sticking.
tips to make Rhubarb Brown Sugar Cookies
- Make sure to chop the rhubarb into small pieces for even distribution in the cookies.
- You can adjust the amount of brown sugar if you like your cookies sweeter or less sweet.
- Don’t overmix the dough; mix just until combined to keep the cookies soft.
variation
You can add nuts, like walnuts or pecans, to the cookie dough for extra crunch. Another option is to mix in some white chocolate chips for a creamy contrast to the tart rhubarb.
FAQs
Q: Can I use frozen rhubarb for these cookies?
A: Yes, you can use frozen rhubarb. Just make sure to thaw and drain the excess liquid before using it in the recipe.
Q: How can I make these cookies gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend that measures cup for cup like regular flour.
Q: What can I substitute for the egg?
A: You can use a flax egg or applesauce as a substitute. For a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
Rhubarb Brown Sugar Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies that combine the tangy flavor of rhubarb with the sweetness of brown sugar.
Ingredients
- 1 cup rhubarb, chopped
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar.
- Add the egg and vanilla extract, and mix until combined.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies are best served warm with milk or tea. For a special touch, drizzle with melted chocolate or cream cheese frosting. Store in an airtight container at room temperature for about a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
