Soft, Buttery Cookies with Tangy Rhubarb & Warm Spice
These old-fashioned cookies combine brown sugar sweetness, tender rhubarb bits, and a hint of cinnamon for the perfect spring or summer treat!
📝 Ingredients (Makes ~24 cookies)
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Fold-In:
- 1 cup fresh rhubarb, finely diced (about 2 medium stalks)
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Cream Butter & Sugar
- In a large bowl, beat butter and brown sugar until light and fluffy (~3 mins).
- Mix in egg and vanilla until smooth.
3. Combine Dry Ingredients
- In a separate bowl, whisk flour, cinnamon, baking soda, baking powder, and salt.
- Gradually add to wet ingredients, mixing until just combined.
4. Add Rhubarb
- Gently fold in diced rhubarb (don’t overmix!).
5. Bake
- Scoop 1-tbsp balls of dough, spacing 2″ apart on the sheet.
- Bake 12-14 mins until edges are golden but centers are still soft.
- Cool 2 mins on the sheet, then transfer to a wire rack.
🌟 Pro Tips
🍓 Rhubarb Success:
- Pat rhubarb dry to prevent excess moisture.
- Too tart? Toss with 1 tbsp sugar before folding in.
🔥 Baking Secrets:
- Chill dough 30 mins for thicker cookies (optional).
- Underbake slightly—they firm up while cooling.
✨ Flavor Twists:
- Add ½ cup chopped walnuts for crunch.
- Swap cinnamon for ½ tsp cardamom for a floral note.
❓ FAQs
1. Can I use frozen rhubarb?
Yes! Thaw, drain, and pat dry to avoid soggy cookies.
2. Why are my cookies flat?
- Butter too soft → Chill dough before baking.
- Old baking soda/powder → Check expiration dates.
3. Can I make them gluten-free?
Use GF 1:1 flour blend and ensure other ingredients are GF.
4. How to store leftovers?
- Room temp: 3 days in an airtight container.
- Freeze: Up to 2 months (thaw at room temp).
5. Can I reduce the sugar?
Yes, but rhubarb’s tartness may dominate. Try ¾ cup brown sugar.
🍽️ Final Thoughts
These rhubarb cookies are soft, chewy, and bursting with seasonal flavor—ideal for picnics, tea time, or gifting!
“A taste of summer in every bite!” ☀️
Tag your creations #RhubarbCookieLove
