If you’ve never tried brown sugar rhubarb cookies, you’re in for a sweet surprise. These chewy, golden delights pair the rich warmth of brown sugar with the tart zing of fresh rhubarb, creating a flavor combination that’s irresistibly unique. Curious how this unexpected duo creates cookie magic? Read on—you won’t want to miss this recipe!
| Servings: | 24 cookies |
| Prep Time: | 20 minutes |
| Cook Time: | 12 minutes |
| Total Time: | 32 minutes |
| Serving Size: | 1 cookie |
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chopped fresh rhubarb
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. This helps prevent overbrowning and makes cleanup easy.
- Cream the butter and sugar: In a large mixing bowl, blend the softened butter and packed brown sugar using an electric mixer on medium speed until fluffy and creamy. This usually takes about 2 to 3 minutes and creates the structure for the cookie.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla. The mixture may look slightly curdled, but that is totally fine.
- Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Cinnamon brings a cozy warmth that complements the tart rhubarb beautifully.
- Combine wet and dry: Slowly add the dry ingredients to the butter mixture. Mix on low until just combined. Try not to overmix or the cookies may become tough.
- Fold in rhubarb: Using a rubber spatula, gently fold in the chopped rhubarb. If your rhubarb is extra juicy, you can pat it dry with a paper towel before adding. It helps keep the dough from becoming too wet.
- Scoop the cookies: Scoop the dough into heaping tablespoons and place on the prepared baking sheets about 2 inches apart. These cookies spread slightly and stay soft in the center.
- Bake: Bake for 11 to 13 minutes. Look for golden edges and centers that are just set. Do not overbake or they might lose their soft, chewy center.
- Cool: Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The rhubarb will continue to soften slightly as the cookies cool.
Nutrition per serving
| Calories | 160 |
| Protein | 2 grams |
| Carbohydrates | 22 grams |
| Fat | 7 grams |
| Sugar | 12 grams |
| Fiber | 1 gram |
| Sodium | 90 milligrams |
Description
Brown sugar rhubarb cookies are a delightful fusion of tart and sweet, wrapped in the warm richness of brown sugar and a buttery, chewy cookie base. The tangy bits of fresh rhubarb cut through the sweetness like a cool breeze on a warm summer afternoon, adding bursts of juicy freshness with every bite. These cookies evoke memories of backyard gardens, picnics on gingham blankets, and the smell of something wonderful baking in Grandma’s oven.
Imagine biting into a soft cookie that starts with the earthiness of brown sugar, followed by the buttery crumble of a spiced dough, and finishing with the zing of fresh rhubarb. They feel nostalgic yet elevated—something you would proudly bring to a potluck, share at your next brunch, or savor with a mug of tea as a mid-afternoon treat. With golden edges and pillowy centers studded with ruby-colored fruit, these cookies are like springtime turned into dessert.
Why You’ll Love This Recipe
This brown sugar rhubarb cookie recipe is incredibly easy to make and doesn’t require any fancy ingredients—just simple pantry staples and fresh rhubarb. The dough comes together quickly and freezes well, which makes it a convenient recipe to prepare ahead of time. The finished cookies balance tartness and sweetness in a way that is both comforting and surprising.
Not only are these cookies a wonderful way to use up an abundant rhubarb harvest, but they also offer warm spices and rich caramel notes from brown sugar. You can easily customize the recipe by adding nuts for crunch or a glaze for extra sweetness. Whether you are team crispy edge or soft center, these cookies hit the sweet spot.
Serving and Storage Tips
Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to one week. These cookies also freeze well; place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to three months.
To reheat, let the cookies come to room temperature or warm briefly in a 300-degree oven for 5 to 7 minutes. To prep ahead, the dough can be portioned into scoops and frozen raw—just bake from frozen, adding an extra 1 to 2 minutes to the baking time.
Course, Cuisine, Keywords
Dessert, American, rhubarb cookies, spring dessert, easy cookies, fruit cookies
Recipe Notes
For a hint of brightness, add a bit of grated orange zest to the dough. It complements the rhubarb wonderfully and adds an extra layer of flavor.
FAQ
Can I use frozen rhubarb instead of fresh?
Yes. Be sure to thaw the rhubarb completely and drain off any excess liquid before adding it to the dough. That keeps the cookie texture just right.
Can I make these cookies gluten-free?
Absolutely. Just use a gluten-free all-purpose flour blend that measures 1 to 1 and includes xanthan gum. The results are still soft and delicious.
How do I prevent soggy cookies when using very juicy rhubarb?
If your rhubarb is extremely ripe and full of juice, lightly pat the chopped pieces with a paper towel before folding them into the dough. This helps the cookies hold their shape and texture.
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Brown Sugar Rhubarb Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chopped fresh rhubarb
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chopped rhubarb with a rubber spatula, being careful not to overmix.
- Scoop tablespoons of dough and place them about 2 inches apart on the prepared baking sheets.
- Bake for 11 to 13 minutes or until the edges are golden and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
