Rhubarb Cookies
Looking for a unique rhubarb recipe? These soft batch brown sugar cookies with diced rhubarb are a sweet and tangy treat you'll love!
Servings: 18 cookies
Equipment
- medium cookie scoop buy here
Ingredients
- 1/2 cup butter, at room temperature
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature if possible
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups finely chopped rhubarb (about 1/4 inch dice.)
Instructions
- Preheat the oven to 350F. Line baking sheets with parchment paper.
- Cream the soft butter with the brown sugar until light and fluffy, scraping down the bowl as necessary.
- Beat in the egg and vanilla, and scrape down the bowl again.
- Whisk together the flour, baking soda, and salt, to combine and fold into the wet ingredients. When the flour is almost fully incorporated, go ahead and fold in the chopped rhubarb.
- I use a 1 7/8 cookie scoop to scoop up the dough, and then roll it in my hands to make a round ball. Place on your cookie sheet, about 2 inches apart.
- Bake for 12-14 minutes (I bake one tray at a time for even baking.) The cookies will be puffy and pale, but should look dry on top.
- Immediately after pulling the cookies out of the oven, give the pan a sharp wrap on a hard surface. This will deflate the cookies a bit.
- Let cool on the pan a few minutes and then move to a rack.
- The cookies are best the day they are made. Store leftovers on the counter, either uncovered or loosely covered with foil. Freeze for longer storage.
Notes
- Be sure your oven is at the correct temperature. An inexpensive oven thermometer is a good investment, I look at mine every time I'm about to put something into the oven. It saves a lot of frustration.
- Measure your flour accurately. The easiest way to do this is to fluff the flour first, and then scoop it and lightly level off with your finger.
- The easiest way to make sure cookies are of uniform size, and therefore cook evenly, is to use a cookie scoop. I have them in several sizes, and used my 1 7/8 inch scoop for these cookies.
- Invest in decent (not necessarily expensive) cookie pans, like these.
Nutrition
Calories: 125 kcal · Carbohydrates: 17 g · Protein: 2 g · Fat: 5 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 1 g · Trans Fat: 0.2 g · Cholesterol: 24 mg · Sodium: 110 mg · Potassium: 54 mg · Fiber: 0.4 g · Sugar: 9 g · Vitamin A: 181 IU · Vitamin C: 1 mg · Calcium: 20 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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