Brown Sugar Rhubarb Cookies

Every spring, as rhubarb stalks start to pop up in the garden or at local markets, I get excited to bake these delightful Brown Sugar Rhubarb Cookies. The combination of tart rhubarb and sweet brown sugar creates a cookie that’s chewy, tender, and utterly irresistible — a beautiful way to welcome the season.

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These cookies remind me of my grandmother’s kitchen, where the aroma of baked goods mingled with stories and laughter. They’re perfect for bake sales, brunch trays, or a quiet afternoon treat with a cup of tea. Simple ingredients, easy steps, and a hint of nostalgia make this recipe a favorite year after year.

Why You’ll Love Brown Sugar Rhubarb Cookies

• Chewy and soft: Perfect cookie texture with a tender center.
• Seasonal and unique: A great way to use fresh rhubarb in a fun twist on classic cookies.
• No fancy equipment needed: Just a bowl, spoon, and baking sheet.
• Perfectly sweet and tart: Brown sugar balances the rhubarb’s tang.
• Freezer-friendly: Dough or baked cookies can be frozen.
• Great for gifting: Wrap in parchment or stack in jars for springtime surprises.

Ingredients You’ll Need

• 1¾ cups all-purpose flour – Spoon and level for accuracy.
• ½ teaspoon baking soda – Helps the cookies rise slightly.
• ½ teaspoon salt – Enhances flavor.
• ¾ cup unsalted butter, softened – Let it sit at room temperature for 30 minutes.
• 1 cup packed light brown sugar – Adds moisture and a rich, molasses-like flavor.
• 1 large egg – Brings the dough together.
• 2 teaspoons vanilla extract – Pure vanilla adds the best flavor.
• 1 cup fresh rhubarb, finely diced – Pat dry with a paper towel to prevent excess moisture.

Step-by-Step Instructions

• Prep the oven and baking sheet:
  • Preheat your oven to 350°F (175°C).
  • Line baking sheets with parchment paper or silicone baking mats.
• Mix dry ingredients:
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • Set aside.
• Cream butter and sugar:
  • In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy (about 2–3 minutes).
  • Use a hand mixer or stand mixer on medium speed.
• Add egg and vanilla:
  • Beat in the egg until fully incorporated.
  • Add vanilla extract and mix again.
• Combine wet and dry:
  • Gradually add the dry ingredients to the wet mixture.
  • Mix on low speed until just combined — don’t overmix.
• Fold in rhubarb:
  • Gently fold the diced rhubarb into the cookie dough using a spatula.
  • If the rhubarb releases juice, dab lightly with a paper towel before adding.
• Scoop and place:
  • Use a cookie scoop or tablespoon to portion out dough onto the prepared baking sheets.
  • Leave about 2 inches of space between each cookie.
• Bake:
  • Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
  • The centers may look slightly underbaked — that’s perfect for chewy cookies.
• Cool:
  • Allow cookies to cool on the baking sheet for 5 minutes.
  • Transfer to a wire rack to cool completely.

Serving and Storage Tips

• Serve with: A cup of tea, coffee, or a scoop of vanilla ice cream.
• To store: Keep in an airtight container at room temperature for up to 4 days.
• To freeze: Freeze baked cookies for up to 2 months or freeze cookie dough balls and bake straight from frozen (add 1–2 minutes to bake time).

Helpful Notes

• Don’t skip drying the rhubarb: Excess moisture can make cookies spread too much.
• Optional add-ins: A handful of chopped walnuts or white chocolate chips add a fun twist.
• Make it dairy-free: Use plant-based butter and check your sugar source.
• Make it gluten-free: Substitute a 1:1 gluten-free flour blend.
• For crispier edges: Bake for an extra minute or two.

Frequently Asked Questions

1. Can I use frozen rhubarb?
   Yes, just thaw completely and pat dry very well before adding to the dough.
2. Why do I need to pat the rhubarb dry?
   Rhubarb holds a lot of water, which can make cookies spread too much or become soggy.
3. Can I double the recipe?
   Absolutely — this recipe scales well for larger batches.
4. Can I make the dough ahead of time?
   Yes! Chill the dough in the fridge for up to 48 hours or freeze for later use.
5. What if I don’t have brown sugar?
   You can substitute with white sugar and a tablespoon of molasses if needed.

Final Thoughts

Brown Sugar Rhubarb Cookies are a cozy, sweet way to bring rhubarb into your baking routine. Their soft, chewy texture and tangy bites of rhubarb make them a treat you’ll come back to each spring. Whether you’re baking with homegrown stalks or rhubarb from the store, these cookies deliver pure homemade goodness.

I hope they bring a little extra joy to your day — and maybe a few happy memories too. If you bake a batch, I’d love to see your version! Share a photo or drop a comment to let me know how they turned out. Happy baking!