🍪 Brown Sugar Rhubarb Cookies 🍪
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely diced fresh rhubarb
For Rolling (Optional):
1/4 cup coarse sugar or turbinado sugar
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Dough: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the diced rhubarb to distribute it evenly throughout the dough.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. If desired, roll the balls in coarse sugar to create a sparkling crust. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Store: Serve the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.