Irresistible Brown Sugar Rhubarb Cookies Sweet Tangy Treats
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Author:souzanfood
Total Time:30 minutes
Description
Indulge in sweet tangy Brown Sugar Rhubarb Cookies Irresistible treats perfect for any occasion bursting with flavor and satisfaction
Ingredients
Scale
1 cup unsalted butter, softened
1 cup brown sugar, packed
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 (fresh or frozen)
1/2 cup walnuts or pecans, chopped (optional)
Instructions
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, giving your cookies that lovely texture.
Add Eggs and Vanilla: Next, add in the eggs and vanilla extract. Beat the mixture until it’s well combined. The eggs not only help to bind the ingredients but also give the cookies a rich flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so take care here.
Fold in Rhubarb and Nuts: Gently fold in the diced rhubarb and, if desired, the chopped nuts. This adds a fun crunch and extra depth of flavor!
Scoop and Shape: Using a cookie scoop or tablespoon, drop generous portions of dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each mound as they will spread while baking.
Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked; they will set as they cool.
Cool and Enjoy: Once baked, take the cookies out of the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Enjoy these cookies warm, or let them cool completely!