Description
Deliciously chewy cookies featuring a unique tang from rhubarb, perfect for elevating your baking game.
Ingredients
Scale
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 1 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 your oven to 375 degrees F.
- In a large bowl, beat together the brown sugar, softened butter, vanilla extract, and egg using an electric mixer until fluffy.
- Add the all-purpose flour, cinnamon, salt, baking soda, and baking powder. Beat until a cohesive dough forms.
- Gently fold in the finely diced rhubarb and mix well.
- Using a 1-inch cookie dough scoop, form balls and place them on a parchment-lined baking sheet, leaving space between each.
- Bake for 12-14 minutes or until lightly golden.
- Let cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
For a healthier twist, substitute butter with applesauce or use almond flour for gluten-free cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cookies, rhubarb, dessert, sweets, baking