Chewy Brown Sugar Rhubarb Cookies with a Hint of Cinnamon
Ingredients:
1 cup light brown sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup finely diced fresh rhubarb
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the brown sugar and softened butter until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Gently fold in the diced rhubarb until evenly distributed throughout the dough.
Using a 1-inch cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
Allow cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 14 minutes | Total Time: 24 minutes
Kcal: 106 per cookie | Servings: 24 cookies
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