Brown Sugar Rhubarb Cookies

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Brown Sugar Rhubarb Cookies

These Brown Sugar Rhubarb Cookies are the perfect combination of sweet and tart! Soft, chewy, and packed with fresh rhubarb, they’re ideal for pairing with coffee, tea, or packing in a lunchbox. The optional oats and cinnamon add a delightful texture and depth of flavor, making these cookies a must-try for rhubarb lovers!

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1 ½ cups brown sugar (packed)
2 large eggs
2 ½ cups all-purpose flour
½ tsp salt
1 ½ cups fresh rhubarb, finely chopped
2 tsp vanilla extract1 tsp baking soda1 cup rolled oats (optional, for added texture)
½ tsp ground cinnamon (optional, for flavor depth

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Step 2: Prepare the Rhubarb

Wash and chop the rhubarb into small, even pieces (about ¼ to ½ inch in size). This ensures they mix well into the dough without overwhelming it.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes). Add the eggs and vanilla extract, and continue to beat until smooth and fully incorporated.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 6: Add the Rhubarb and Oats

Gently fold in the chopped rhubarb and oats (if using). Make sure the rhubarb is evenly distributed throughout the dough.

Step 7: Scoop the Dough

Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread a little while baking, so leave enough room for them to expand.

Step 8: Bake the Cookies

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will firm up as they cool.

Step 9: Cool the Cookies

Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Rhubarb Cookies

Use fresh rhubarb. It provides the best flavor and texture. If using frozen rhubarb, thaw and drain it well to avoid excess moisture.
Don’t overmix the dough. Overmixing can lead to tough cookies.
Customize the spices. Add ½ tsp ground ginger or nutmeg for extra warmth and flavor.

Add a glaze. Drizzle the cooled cookies with a simple powdered sugar glaze for extra sweetness.

Variations

Strawberry Rhubarb Cookies
Replace half of the rhubarb with chopped fresh strawberries for a classic flavor combination.

Lemon Rhubarb Cookies
Add 1 tbsp lemon zest to the dough for a bright, citrusy twist.

Nutty Rhubarb Cookies
Fold in ½ cup chopped walnuts or pecans for added crunch.

How to Store These Cookies

Room Temperature: Store in an airtight container for up to 4 days.
Freezer: Freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

Can I use frozen rhubarb?
Yes, but make sure to thaw and drain it well to avoid excess moisture in the dough.

Can I make these gluten-free?
Yes! Use a gluten-free flour blend and certified gluten-free oats.

Can I double the recipe?
Absolutely! Double the ingredients and use multiple baking sheets. Adjust the baking time as needed.

Final Thoughts: The Perfect Sweet-Tart Treat!

These Brown Sugar Rhubarb Cookies are a dream come true for rhubarb lovers. They’re soft, chewy, and packed with flavor—perfect for any occasion. Whether you’re baking for a spring brunch, a summer picnic, or just because, these cookies are sure to be a hit!

If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and share it on Pinterest. I’d love to see your delicious creations!