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Lyna Recipes

Rhubarb Cookies Recipe - Soft Chewy Dessert

Soft and chewy cookies made with brown sugar and fresh rhubarb for the perfect sweet-tart balance.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup rhubarb finely chopped, well drained

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and brown sugar until smooth and fluffy.
  3. Mix in egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  5. Add dry ingredients into wet mixture and mix just until a dough forms.
  6. Fold in chopped rhubarb carefully without breaking it down too much.
  7. Scoop dough onto baking sheet, spacing evenly apart.
  8. Bake for 9–11 minutes until edges are lightly golden.
  9. Let cool on baking sheet for 5 minutes before transferring to a rack.

Notes

Make sure rhubarb is well drained or the cookies will spread too much. Do not overbake — they should look slightly soft in the center when removed from the oven. Store in an airtight container for up to 4 days.