Soft Brown Sugar Rhubarb Cookies (Print Version)
Soft Brown Sugar Rhubarb Cookies offer a delightful balance of sweet and tart. These chewy cookies feature tender rhubarb pieces and rich brown sugar flavor.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 37 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Soft & Chewy Foundation
01 -
1 cup unsalted butter, softened
02 -
1 1/2 cups light brown sugar, packed
03 -
1/2 cup granulated sugar
04 -
2 large eggs, room temperature
05 -
2 3/4 cups all-purpose flour
06 -
1 tsp baking soda
07 -
1/2 tsp salt
→ Tart Rhubarb Jewels
08 -
1 1/2 cups fresh rhubarb, finely diced
09 -
2 tbsp granulated sugar
10 -
1 tsp cornstarch
→ Warm Spice Embrace
11 -
2 tsp vanilla extract
12 -
1 tsp ground cinnamon
13 -
1/2 tsp ground ginger
# Instructions:
01 -
In a small bowl, combine 1 1/2 cups fresh rhubarb, finely diced, with 2 tbsp granulated sugar and 1 tsp cornstarch; set aside. In a separate medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
02 -
In a large bowl, using an electric mixer, cream together 1 cup unsalted butter, softened, 1 1/2 cups light brown sugar, packed, and 1/2 cup granulated sugar until light and fluffy. This is key for the Best Soft Brown Sugar Rhubarb Cookies.
03 -
Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 tsp vanilla extract until just combined.
04 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough for your Best Soft Brown Sugar Rhubarb Cookies.
05 -
Gently fold in the prepared rhubarb mixture, 1 tsp ground cinnamon, and 1/2 tsp ground ginger until evenly distributed throughout the cookie dough.
06 -
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared sheets, about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden.
07 -
Let the Best Soft Brown Sugar Rhubarb Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and maintain their soft texture.
# Notes:
01 -
For the best soft texture, ensure your butter and eggs are at room temperature. Overmixing the dough can lead to tough cookies, so mix until just combined.
02 -
Store your Best Soft Brown Sugar Rhubarb Cookies in an airtight container at room temperature for up to 3-4 days to maintain their chewiness.
03 -
If fresh rhubarb isn't available, you can use frozen rhubarb. Do not thaw; simply toss it with the sugar and cornstarch while still frozen before adding to the dough.
04 -
These cookies are delightful on their own, but for an extra treat, serve them warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
# 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 -
Sharp knife
09 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 191 kcal
Total Fat: 8 g
Total Carbohydrate: 28 g
Protein: 2 g