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A close-up of several freshly baked Brown Sugar Rhubarb Cookies on a cooling rack, showing their crinkled tops and soft texture.

Brown Sugar Rhubarb Cookies

Welcome spring with these delightful Brown Sugar Rhubarb Cookies, perfectly balancing rich brown sugar sweetness with vibrant rhubarb tartness. Their irresistibly soft, chewy texture makes them an ideal seasonal indulgence for any baker.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup light brown sugar
  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ¾ cups all purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup finely diced rhubarb

Equipment

  • large mixing bowl
  • Electric mixer (stand or hand-held)
  • Measuring cups and spoons
  • Rubber spatula
  • baking sheets
  • Parchment paper
  • Cookie scoop (1-inch)
  • Wire cooling rack

Method
 

  1. First, set your oven to 375°F (190°C). This ensures the oven is at the correct temperature for even baking from the start.
  2. Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze for your brown sugar and rhubarb cookies.
  3. In a large mixing bowl, combine the light brown sugar, softened butter, vanilla extract, and large egg. Beat these ingredients together with an electric mixer on medium speed until the mixture is light, fluffy, and well combined. This usually takes about 2-3 minutes.
  4. In a separate medium bowl, whisk together the all-purpose flour, cinnamon, salt, baking soda, and baking powder. Ensure they are thoroughly mixed to distribute the leavening agents evenly.
  5. Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed. Mix until just combined, being careful not to overmix the dough. Overmixing can lead to tough cookies.
  6. Gently fold in the finely diced fresh rhubarb using your rubber spatula. Stir just enough to evenly distribute the rhubarb pieces throughout the dough.
  7. Use a 1-inch cookie scoop to portion out uniform balls of dough. Consistent sizing helps ensure your Brown Sugar Rhubarb Cookies bake evenly.
  8. Place the scooped dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. This spacing allows them to spread without touching.
  9. Bake the cookies for 12-14 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. Avoid overbaking to maintain a chewy texture.
  10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes. This brief cooling period helps them set up and makes them easier to handle.
  11. Carefully transfer the partially cooled cookies to a wire cooling rack using a spatula. Allow them to cool completely on the rack before serving.

Nutrition

Calories: 170kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 16gVitamin A: 20IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Use fresh or well-drained frozen rhubarb. Ensure butter is at room temperature for optimal creaming. Avoid overmixing the dough to prevent tough cookies. Dice rhubarb finely for even flavor. Store baked cookies in an airtight container for up to 3 days or freeze for longer.
Nutrition information is an estimate.

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