Brown Sugar Rhubarb Cookies
These cookies combine the sweetness of brown sugar with the tartness of rhubarb for a unique treat.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ¼ cups fresh rhubarb, finely diced
- 1 tablespoon all-purpose flour (for coating the rhubarb)
Optional Brown Sugar Topping
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract to the mixture and mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, toss the diced rhubarb with 1 tablespoon of flour to coat. Gently fold the rhubarb into the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.
- For the optional topping, mix the brown sugar and cinnamon together and sprinkle over the cookie dough.
- Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow to cool on a wire rack.
Notes
Store cookies in an airtight container for up to a week. You can also experiment with different fruits.