Ingredients
Scale
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rhubarb, chopped
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the brown sugar and butter until smooth.
- Beat in the egg and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in another bowl.
- Add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the chopped rhubarb gently.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
Chop rhubarb small for even distribution. Refrigerate for longer storage, or freeze baked cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: brown sugar cookies, rhubarb cookies, sweet cookies, easy cookie recipe