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Brown Sugar Rhubarb Cookies

Rhubarb cookies made with brown sugar for soft, chewy centers and lightly golden edges. Each batch is studded with finely diced pink rhubarb for a spring cookie texture in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
cookie base
  • 1 cup butter, softened
  • 1.5 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cup fresh rhubarb, finely diced
  • 0.5 cup chopped walnuts (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. Whisk together all-purpose flour, baking soda, and salt until evenly combined.
Mix the dough
  1. Cream the butter and brown sugar until fluffy.
  2. Beat in the eggs and vanilla extract until smooth and combined.
  3. Gradually mix in the flour mixture until just combined, with no dry streaks left.
  4. Fold in the diced fresh rhubarb and the chopped walnuts if using.
Shape and bake
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake at 350°F for 10-12 minutes, until the edges are lightly golden and the centers are set.
Cool
  1. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Pro tip: Dice the rhubarb finely so it disperses through the dough instead of pooling, helping keep the cookies soft. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a lower-sugar swap, reduce brown sugar by about 1/4 cup and use an equal amount of a brown sugar substitute that measures cup-for-cup.