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Brown Sugar Rhubarb Cookies

Soft, chewy cookies made with the tartness of fresh rhubarb and the deep sweetness of brown sugar. A unique twist on classic cookies that’s perfect for spring and summer baking.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Homemade
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 cup light brown sugar
  • ½ cup unsalted butter softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon optional
  • 1 ½ cups fresh rhubarb diced and patted dry

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, stirring just until combined.
  6. Fold in diced rhubarb gently with a spatula.
  7. Scoop tablespoon-sized portions of dough onto prepared baking sheet, leaving space between each.
  8. Bake for 10–12 minutes, or until edges are golden.
  9. Let cookies cool for 2–3 minutes on the sheet, then transfer to a wire rack.

Notes

  • If using frozen rhubarb, thaw and drain excess liquid before adding.
  • For extra texture, add ½ cup chopped nuts or white chocolate chips.
  • Chilling the dough for 30 minutes helps prevent spreading.
  • Store in an airtight container at room temperature for up to 4 days.
  • Cookies can also be frozen for up to 3 months.