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–+ servings
Brown Sugar Rhubarb Cookies

Irresistible Brown Sugar Rhubarb Cookies for Cozy Mornings

Delight in the unique tangy flavor of Brown Sugar Rhubarb Cookies that combine sweetness and tartness for a perfect cozy treat.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup brown sugar dark brown enhances caramel notes
  • 1/2 cup unsalted butter softened for better mixing
  • 1 large egg room temperature for even mixing
  • 1 1/2 cups all-purpose flour can substitute with gluten-free blend
  • 1 teaspoon cinnamon can substitute with nutmeg or pumpkin spice
  • 1/2 teaspoon salt to enhance sweetness
  • 1 teaspoon baking soda leavening agent
  • 1/2 teaspoon baking powder leavening agent
  • 1 cup rhubarb finely diced and dried for optimal sweetness

Equipment

  • Mixing bowl
  • electric mixer
  • Whisk
  • Baking sheet
  • parchment paper
  • Rubber Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together brown sugar and softened unsalted butter until light and fluffy.
  3. Add the room-temperature egg and mix until smooth and creamy.
  4. In a separate bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.
  5. Gradually add the dry mixture to the wet ingredients and mix on low speed just until combined.
  6. Gently fold in the diced rhubarb using a rubber spatula.
  7. Scoop out the cookie dough and place it onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 12 to 14 minutes, until edges are golden brown and centers are soft.
  9. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 35mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure to choose firm and vibrant stalks of rhubarb for optimal sweetness. Overmixing can lead to tough cookies, so mix just until combined.

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