Description
Soft, chewy cookies balancing brown sugar’s warmth with rhubarb’s zesty tang. Silky cinnamon and tender texture make these cookies a springtime favorite.
Ingredients
1 cup light brown sugar, packed
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
1 large egg, room temperature
1 3/4 cups all-purpose flour, sifted
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1 cup finely diced rhubarb
Instructions
Preheat oven to 350°F (175°C)
Line two baking sheets with parchment paper
Whisk dry ingredients (flour, cinnamon, salt, baking soda, baking powder) in a bowl
Combine butter and brown sugar in mixer until creamy
Add vanilla extract and egg, mixing until fully incorporated
Gradually add dry ingredients to wet, folding until just combined
Gently fold in rhubarb
Scoop dough into 18 equal portions
Place 3-4 inches apart on prepared baking sheets
Bake 12 minutes until edges lightly golden
Let cool on sheets 5 minutes before transferring to wire rack
Notes
Diced rhubarb should be thawed not drained to maintain moisture balance
Use parchment paper for even browning
Storage: Airtight container up to 3 days
Can add rhubarb sugar crystals for extra tang