Description: A delightful twist on classic cookies, these Brown Sugar Rhubarb Cookies offer a perfect balance of sweet and tart. The warm brown sugar and cinnamon complement the slightly tangy rhubarb, creating a soft, chewy cookie that’s sure to become a new favorite. Perfect for a spring or summer treat, these cookies are surprisingly easy to make and are bursting with flavor.
Ingredients:
- 1 cup light brown sugar, packed
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup finely diced fresh rhubarb (about 2 medium stalks)
Preparation:
Step 1: Get Started: Preheat and Prep
Preheat your oven to 375°F (190°C). This temperature ensures the cookies bake evenly and develop a soft, chewy texture. Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze. If you don’t have parchment paper, you can lightly grease the baking sheet.
Step 2: Cream the Wet Ingredients
In a large bowl, combine the softened butter and light brown sugar. Use an electric mixer (either a stand mixer or a handheld mixer) to beat them together until the mixture is light and fluffy. This process, known as creaming, incorporates air into the mixture, which helps create a tender cookie. This should take about 2-3 minutes. Ensure the butter is adequately softened to avoid clumps of butter in the batter. Add the vanilla extract and the egg to the bowl. Beat until well combined, ensuring the egg is fully incorporated into the buttery-sugary mixture. The vanilla extract enhances the overall flavor of the cookies.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cinnamon, salt, baking soda, and baking powder. Whisking ensures that all the dry ingredients are evenly distributed. The cinnamon adds warmth to the cookies, while the salt balances the sweetness. The baking soda and baking powder act as leavening agents, helping the cookies rise. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Mix until the flour disappears and no large pockets of dry ingredients remain.
Step 4: Add the Rhubarb
Gently fold in the finely diced rhubarb into the cookie dough. Make sure the rhubarb is evenly distributed throughout the dough. Rhubarb adds a delightful tartness that complements the sweetness of the brown sugar, creating a perfect balance of flavors. Don’t overmix at this stage, as the rhubarb can release moisture and affect the cookie’s texture.
Step 5: Bake the Cookies
Drop rounded tablespoons or use a small cookie scoop to form 1-inch balls of dough. Place the cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. This spacing allows the cookies to spread evenly during baking.
Step 6: Bake Until Golden
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown and the centers are set. Keep a close eye on the cookies to prevent them from burning. Baking time may vary depending on your oven.
Step 7: Cool and Enjoy
Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes. This allows the cookies to firm up slightly before transferring them to a wire rack to cool completely. Transfer the cookies to a wire rack to finish cooling. This prevents the bottoms of the cookies from becoming soggy. Once cooled, store the cookies in an airtight container at room temperature.
Why You Will Love This Recipe:
These Brown Sugar Rhubarb Cookies are more than just a sweet treat; they’re an experience. The unique combination of brown sugar, cinnamon, and tangy rhubarb creates a flavor profile that’s both comforting and exciting. The cookies are incredibly soft and chewy, making them irresistible. They are also surprisingly easy to make, perfect for beginner bakers or anyone looking for a quick and delicious dessert. The vibrant color of the rhubarb also makes these cookies visually appealing, adding to their charm. These cookies are a delightful way to celebrate spring and summer flavors, offering a taste of seasonal freshness in every bite. Plus, they are a great way to use up that rhubarb from your garden or the farmers market!
Cooking Rating:
Easy
Serving Suggestions:
- Enjoy with a glass of cold milk: The classic pairing for a reason!
- Serve with a scoop of vanilla ice cream: Creates a decadent dessert that’s perfect for warm days.
- Pair with a cup of hot tea or coffee: The warm spices in the cookies complement the flavors of tea and coffee.
- Pack them in a lunchbox: These cookies make a delightful midday treat.
- Gift them to friends and neighbors: Spread some joy with a batch of homemade cookies.
Tips:
- Use softened butter: Softened butter is crucial for creaming properly, resulting in a tender cookie.
- Don’t overmix the dough: Overmixing develops the gluten in the flour, leading to tough cookies.
- Finely dice the rhubarb: Finely diced rhubarb ensures it distributes evenly in the dough and cooks properly.
- Use parchment paper: Parchment paper prevents sticking and makes cleanup easy.
- Cool completely before storing: Cooling the cookies completely prevents them from becoming soggy in storage.
- Adjust sweetness: If you prefer a less sweet cookie, reduce the brown sugar by 1/4 cup.
- Add nuts: For added texture and flavor, consider adding 1/2 cup of chopped walnuts or pecans to the dough.
- Store the cookies in an airtight container at room temperature for up to 3 days: The cookies are best when fresh but will maintain their flavor and texture for a few days when stored properly.
- Freeze the dough: You can freeze the unbaked cookie dough for up to 2 months. Simply scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When ready to bake, simply bake from frozen, adding a few extra minutes to the baking time.
- Add a glaze: For an extra touch of sweetness, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
Prep Time: 15 minutes Cook Time: 12-14 minutes Total Time: Approximately 30 minutes (including cooling time)
Nutritional Information (per cookie, approximate):
- Calories: 120
- Protein: 1g
- Sodium: 70mg
Conclusion:
These Brown Sugar Rhubarb Cookies are a delightful treat that offers a unique and satisfying flavor experience. The combination of warm spices, sweet brown sugar, and tangy rhubarb creates a cookie that’s perfect for any occasion. Whether you’re baking for a special event or simply want to enjoy a homemade treat, these cookies are sure to impress. Their soft and chewy texture, combined with their irresistible flavor, makes them a memorable and enjoyable dessert. So gather your ingredients, preheat your oven, and get ready to bake a batch of these delicious Brown Sugar Rhubarb Cookies!
Questions and Answers about this Recipe:
Q1: Can I use frozen rhubarb instead of fresh rhubarb?
A: Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess liquid before dicing and adding it to the cookie dough. Patting it dry with paper towels can help remove extra moisture that might affect the cookie’s texture.
Q2: Can I substitute the light brown sugar with dark brown sugar?
A: Yes, you can substitute light brown sugar with dark brown sugar. The dark brown sugar will give the cookies a richer, molasses-like flavor and a slightly chewier texture. Just be aware that the color of the cookies might be a bit darker as well.
Q3: What if I don’t have vanilla extract?
A: If you don’t have vanilla extract, you can substitute it with another extract, such as almond extract or maple extract. Alternatively, you can simply omit the vanilla extract. While it does add flavor, the cookies will still be delicious without it.
Q4: How do I prevent the cookies from spreading too thin?
A: To prevent the cookies from spreading too thin, make sure your butter is properly softened but not melted. Also, avoid overmixing the dough. Chill the dough in the refrigerator for about 30 minutes before baking. This will help the cookies hold their shape better.
Q5: Can I add a frosting or glaze to these cookies?
A: Absolutely! A simple powdered sugar glaze is a great addition. Whisk together powdered sugar with a small amount of milk or lemon juice until you reach your desired consistency. Drizzle it over the cooled cookies for an extra touch of sweetness and visual appeal. A cream cheese frosting would also pair well with the rhubarb flavor.
