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Brown Sugar Rhubarb Cookies

Brown sugar rhubarb cookies with soft, chewy centers and pink rhubarb pieces folded throughout. Baked at 350°F until lightly golden at the edges, then cooled briefly for a tender crumb.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 200
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
  1. Preheat the oven to 350°F and line baking sheets with parchment paper, leaving the parchment smooth for even spreading.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking soda, and salt until the mixture looks evenly speckled with no visible clumps.
Cream wet ingredients
  1. Cream the butter and brown sugar until fluffy, then beat in the eggs and vanilla extract until the mixture turns lighter in color and looks cohesive.
Combine
  1. Gradually mix in the dry ingredients until just combined, stopping when no dry streaks remain for a tender cookie texture.
Fold in mix-ins
  1. Fold in the diced fresh rhubarb and walnuts if using so the dough shows pink pieces throughout with minimal streaking.
Portion
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart so they bake without merging.
Bake
  1. Bake at 350°F for 10 to 12 minutes, until the edges are lightly golden and the centers are set but still look soft.
Cool
  1. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack so the bottoms stop cooking.

Notes

For clean rhubarb pieces in every bite, dice rhubarb very small and pat it dry if it seems wet. Store in an airtight container at room temperature for 3 to 4 days; refrigerate up to 1 week. Freeze baked cookies up to 2 months (freeze in a single layer, then bag). For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of regular flour.