Soft Brown Sugar Rhubarb Cookies (Print Version)
Soft brown sugar rhubarb cookies offer a delightful chewiness with tangy rhubarb bursts. A perfect balance of sweet and tart for a unique cookie experience.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Soft Cookie Foundation
01 -
2 1/4 cups all-purpose flour
02 -
1 tsp baking soda
03 -
1/2 tsp salt
04 -
1 cup (2 sticks) unsalted butter, softened
05 -
1 1/2 cups light brown sugar, packed
06 -
1/4 cup granulated sugar
07 -
1 large egg
08 -
1 tsp vanilla extract
→ Sweet-Tart Rhubarb Jewels
09 -
1 1/2 cups fresh rhubarb, finely diced
10 -
2 tbsp granulated sugar
11 -
1 tbsp cornstarch
→ Warm Spice Embrace
12 -
1 tsp ground cinnamon
13 -
1/4 tsp ground nutmeg
# Instructions:
01 -
In a medium bowl, combine 1 1/2 cups fresh rhubarb, finely diced, with 2 tbsp granulated sugar and 1 tbsp cornstarch. Set aside to allow the rhubarb to release some juices, which will thicken during baking for your Best Soft Brown Sugar Rhubarb Cookies.
02 -
In a separate large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. This ensures even distribution of flavors and leavening for the cookies.
03 -
In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), cream 1 cup (2 sticks) unsalted butter, softened, with 1 1/2 cups light brown sugar, packed, and 1/4 cup granulated sugar until light and fluffy.
04 -
Beat in 1 large egg until just combined, then mix in 1 tsp vanilla extract. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated for the Best Soft Brown Sugar Rhubarb Cookies.
05 -
Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
06 -
Gently fold in the prepared rhubarb mixture until evenly distributed throughout the dough. Avoid overmixing to keep the rhubarb pieces intact and prevent the dough from becoming too wet.
07 -
Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto parchment-lined baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until edges are golden and centers are set. Let your Best Soft Brown Sugar Rhubarb Cookies cool.
# Notes:
01 -
For thicker cookies, chill the dough for at least 30 minutes before baking, especially if your kitchen is warm.
02 -
If fresh rhubarb is out of season, you can use frozen rhubarb. Do not thaw; simply toss with the sugar and cornstarch while still frozen.
03 -
Store these Best Soft Brown Sugar Rhubarb Cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness.
04 -
Consider adding a sprinkle of coarse sea salt on top of the cookies before baking for a delightful sweet and salty contrast.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Electric mixer
03 -
Measuring cups and spoons
04 -
Rubber spatula
05 -
Baking sheets
06 -
Parchment paper
07 -
Wire cooling rack
08 -
Small bowl
# Nutrition Facts (Per Serving):
Calories: 175 kcal
Total Fat: 8 g
Total Carbohydrate: 24 g
Protein: 1 g