Description
Chewy, soft cookies packed with tangy rhubarb and warm brown sugar flavors, featuring a delightful crisp edge and tender center.
Ingredients
1 cup Light Brown Sugar.
1/2 cup Butter, softened1 teaspoon Vanilla Extract
1 large Egg
1 3/4 cups All-Purpose Flour
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 cup Finely Diced Rhubarb
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, salt, and cinnamon in a bowl.
- Cream butter and brown sugar until light and fluffy (3 mins). Beat in egg and vanilla.
- Gradually mix in dry ingredients until just combined. Fold in rhubarb and white chips.
- Scoop 2-tbsp portions of dough, roll into balls, then roll in turbinado sugar.
- Place 2 inches apart on baking sheets. Bake 12-14 mins until edges are golden.
- Cool on pans 5 mins, then transfer to wire racks.
Notes
- Pat rhubarb pieces dry to prevent excess moisture.
- For softer cookies, bake 12 mins; for crispier, bake 14 mins.
- Dough can be refrigerated up to 2 days before baking.
- Substitute strawberries for half the rhubarb for a sweeter variation.
- Prep Time: 20 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg