Description
These irresistible Brown Sugar Rhubarb Cookies offer a delightful blend of sweet and tart flavors with a soft, tender texture. Enhanced with warm cinnamon and crunchy nuts, these cookies are perfect for a unique twist on your classic treat, ideal for sharing or enjoying as a comforting snack.
Ingredients
Scale
Cookie Dough
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups (155g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 1 cup (100g) chopped fresh rhubarb
- ¼ cup (30g) chopped walnuts or pecans (optional)
Topping
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and packed brown sugar using a mixer or by hand until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until the mixture is smooth and fully combined, creating the base of your cookie dough.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, and optional ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything is combined to keep the cookies tender.
- Fold in Rhubarb and Nuts: Gently fold the chopped fresh rhubarb and chopped nuts (if using) into the dough to preserve the fruit’s texture and the crunch of the nuts.
- Shape Dough: Using a tablespoon-sized scoop, place dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Sprinkle Sugar: Lightly sprinkle the tops of each dough ball with granulated sugar to create a sweet, lightly crunchy topping once baked.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are golden and the centers have set, ensuring they remain soft and chewy.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and enhances their texture.
Notes
- For best results, use fresh rhubarb that is firm and bright in color for the desired tartness and texture.
- You can omit nuts or substitute with your favorite seeds for a different crunch or to accommodate allergies.
- If you prefer a less tart cookie, reduce the amount of rhubarb slightly or increase the brown sugar.
- Store cookies in an airtight container to keep them soft for several days.
- These cookies can be frozen before baking; simply add an extra minute or two to the baking time when ready to bake.
