Description
Delightful cookies balanced with the sweetness of brown sugar and the tang of fresh rhubarb, perfect for any occasion.
Ingredients
Scale
- 1 cup Light brown sugar
- 1/2 cup Butter, softened
- 1 teaspoon Vanilla extract
- 1 Large egg
- 1 3/4 cups All-purpose flour
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1 cup Diced rhubarb
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the brown sugar, softened butter, vanilla extract, and egg in a mixing bowl.
- Mix until everything is well blended and creamy.
- Add the all-purpose flour, cinnamon, salt, baking soda, and baking powder gradually.
- Stir until a dough forms; be careful not to overmix.
- Fold in the diced rhubarb gently.
- Scoop dough onto a parchment-lined baking sheet.
- Bake for 12-14 minutes, or until lightly golden.
- Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
Use fresh rhubarb for the best flavor and texture. Don’t overmix the dough to prevent tough cookies.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg