Brown Sugar Rhubarb Cookies
Brown Sugar Rhubarb Cookies
Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rhubarb, diced and lightly dusted with flour
1/2 cup chopped walnuts (optional)
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Gently fold in the diced rhubarb and walnuts (if using), being careful not to overmix.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal | Servings: 24 cookies
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