Description

These Brown Sugar Rhubarb Cookies are soft, chewy, and filled with chunks of tart rhubarb in every bite. The brown sugar gives them a rich, caramel-like flavor that pairs perfectly with the brightness of the rhubarb. Great for snacking, gifting, or adding something different to your cookie rotation.

Ingredients

1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon (optional)
1 1/4 cups finely chopped fresh rhubarb

1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter & Sugar: In a large bowl, beat butter and brown sugar together until light and fluffy (about 2–3 minutes).
Add Egg & Vanilla: Mix in the egg and vanilla until fully combined.
Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Combine: Gradually mix the dry ingredients into the wet ingredients until just combined.
Add Rhubarb: Gently fold in chopped rhubarb and nuts if using. The dough will be soft.
Scoop Cookies: Drop tablespoon-sized scoops of dough onto prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10–12 minutes, or until the edges are set and lightly golden. Centers may look a little soft — that’s okay!

Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If your rhubarb is very juicy, pat it dry with a paper towel before folding into the dough.
Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Add a sprinkle of coarse sugar on top before baking for extra crunch.