Brown Sugar Rhubarb Cookies for Cozy Baking Bliss

Delightful and chewy Brown Sugar Rhubarb Cookies, celebrating spring flavors with rich sweetness and tart rhubarb.

Prep Time 15

Cook Time 15

Resting Time 15

Total Time 45

Servings: 24 cookies

Course: Cookies

Cuisine: American

Calories: 130

For the Cookies

2 cups all-purpose flour Substitute with a 1:1 gluten-free blend for a gluten-free option.
1 teaspoon baking soda Acts as a leavening agent.
1/2 teaspoon salt Enhances flavor.
1 teaspoon ground cinnamon Optional but recommended.
1/2 teaspoon ground nutmeg Optional.
1 cup unsalted butter Softened for easier mixing.
1 cup brown sugar Choose light or dark.
1 large egg Binds ingredients.
2 teaspoons vanilla extract Use vanilla bean paste for more flavor.
1/4 cup milk Whole or 2% milk recommended.
2 cups fresh rhubarb Diced into ¼-inch pieces.
1 cup rolled oats Optional, can substitute with nuts.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream softened butter and brown sugar for 3-4 minutes until fluffy.
Add egg, vanilla extract, and milk to the butter mixture and stir until smooth.
Gradually fold in the dry ingredients until just combined; do not overmix.
Toss diced rhubarb with a tablespoon of flour and fold into the dough along with oats if using.
Allow dough to rest for 10-15 minutes at room temperature.
Scoop dough and place on prepared baking sheets, spacing them 2 inches apart.
Bake for 12-15 minutes until edges are golden brown and centers are soft.
Let cookies cool for 5 minutes on the sheets, then transfer to a wire rack to cool completely.

Allowing the dough to rest is vital for chewy cookies. Toss rhubarb in flour to prevent sinking.