Rustic Brown Sugar Rhubarb Cookies
Ingredients:
½ cup unsalted butter, softened
1 tsp vanilla extract
1 large egg
1 ¾ cups all-purpose flour
1 tsp cinnamon
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup finely diced fresh rhubarb (make sure it’s dry to prevent sogginess)
Instructions:
Preheat Oven:
Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
Make the Dough:
In a large mixing bowl, cream the brown sugar and butter together until fluffy. Add vanilla and egg, beat until smooth.
Dry Ingredients:
In a separate bowl, whisk flour, cinnamon, salt, baking soda, and baking powder. Gradually add to the wet mixture and mix until a dough forms.
Add Rhubarb:
Gently fold in the diced rhubarb, spreading the pieces evenly throughout.
Scoop & Bake:
Roll or scoop dough into 1-inch balls and place them on the baking sheet. Leave space for spreading.
Bake:
Bake for 12–14 minutes, until edges are set and tops are lightly golden but still soft in the center.
Cool:
Let cool on the tray for 2 minutes, then transfer to a wire rack. Enjoy warm or store airtight.
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