Why is brown sugar used in this rhubarb cookie recipe?

Brown sugar adds a depth of flavor with its molasses content, creating a chewy texture and complementing the tartness of the rhubarb beautifully. It also helps to keep the cookies moist.

Can I use frozen rhubarb in this cookie recipe?

Yes, you can use frozen rhubarb. Make sure to thaw it completely and gently squeeze out any excess moisture before adding it to the cookie dough to prevent the cookies from becoming soggy.

How do I store these brown sugar rhubarb cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.

What makes this the best rhubarb cookie recipe?

This brown sugar rhubarb cookie recipe strikes the perfect balance of sweet and tart flavors, resulting in a delicious and satisfying treat. The chewy texture and easy preparation make it a winner.

The Best Brown Sugar Rhubarb Cookies Recipe: 5 Simple Steps

Name: The Best Brown Sugar Rhubarb Cookies Recipe: SO EASY!
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softenedn1 cup packed light brown sugarn1/2 cup granulated sugarn2 large eggsn1 teaspoon vanilla extractn2 1/2 cups all-purpose flourn1 teaspoon baking sodan1/2 teaspoon saltn2 cups fresh rhubarb, diced (about 2 medium stalks)n1/4 cup granulated sugarn1 tablespoon cornstarch

Description

Sweet and tangy rhubarb cookies made with brown sugar for a chewy, caramel like flavor.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softenedn1 cup packed light brown sugarn1/2 cup granulated sugarn2 large eggsn1 teaspoon vanilla extractn2 1/2 cups all-purpose flourn1 teaspoon baking sodan1/2 teaspoon saltn2 cups fresh rhubarb, diced (about 2 medium stalks)n1/4 cup granulated sugarn1 tablespoon cornstarch

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Instructions

Prepare the Rhubarb Filling: In a medium bowl, combine the diced rhubarb, 1/4 cup sugar, and cornstarch. Gently toss until the rhubarb is evenly coated. Set aside.nCream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This will take about 3-5 minutes using an electric mixer.nAdd Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.nCombine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.nGradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.nFold in Rhubarb Filling: Gently fold in the rhubarb mixture until evenly distributed throughout the dough.nChill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This will prevent the cookies from spreading too much during baking.nPreheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.nDrop Dough onto Baking Sheets: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.nBake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.nCool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 150
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg