If you’re looking for a delightful dessert that captures the essence of spring, look no further than these Brown Sugar Rhubarb Cookies! Combining the tartness of fresh rhubarb with the rich, caramel flavor of brown sugar, these cookies are soft, chewy, and bursting with flavor. Perfect for any occasion or simply as a sweet treat, these cookies are sure to become a new favorite in your home. Let’s get started!
Ingredients List
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 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 chopped nuts (optional, walnuts or pecans work well)
For the Topping (optional)
- 2 tablespoons coarse sugar (for sprinkling on top)
- 1 teaspoon cinnamon (for extra flavor)
Suggested Substitutions
- Butter: Use coconut oil or vegan butter for a dairy-free option.
- Flour: Substitute with whole wheat flour for a heartier cookie.
- Rhubarb: If fresh rhubarb is unavailable, frozen rhubarb works, but ensure it’s thawed and well-drained.
Timing
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Servings: Approximately 24 cookies
These cookies can be prepared quickly in under 30 minutes, making them an excellent choice for a last-minute dessert!
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream Butter and Sugars
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Step 3: Add Egg and Vanilla
- Beat in the egg and vanilla extract until well combined.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in Rhubarb
- Gently fold in the diced rhubarb and nuts (if using) into the cookie dough, being careful not to overmix.
Step 6: Scoop and Bake
- Use a cookie scoop or tablespoon to drop tablespoon-sized balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- If desired, sprinkle the tops with coarse sugar and a pinch of cinnamon.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Step 7: Cool and Enjoy
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Breakdown (per cookie)
- Calories: 160
- Protein: 2g
- Carbohydrates: 22g
- Dietary Fiber: 1g
- Total Fat: 8g
- Sodium: 100mg
These cookies are a delightful treat that balances sweetness and tartness, perfect for satisfying your sweet tooth!
Healthy Variations & Substitutes
- Lower Sugar Option: Reduce the amount of granulated sugar for a less sweet cookie without compromising texture.
- Add Whole Grains: Substitute half of the all-purpose flour with oats for a more wholesome cookie.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan butter.
Serving Suggestions
These Brown Sugar Rhubarb Cookies are perfect on their own, but pair wonderfully with:
- A Glass of Milk: The classic choice for cookies!
- Vanilla Ice Cream: Serve warm cookies with a scoop of ice cream for an indulgent dessert.
- Cream Cheese Frosting: For a decadent twist, add a dollop of cream cheese frosting on top or serve alongside.
Common Mistakes to Avoid
- Not Draining Rhubarb: If using frozen rhubarb, ensure it is thawed and well-drained to avoid excess moisture.
- Overmixing the Dough: Mix until just combined; overmixing can lead to dense cookies.
- Not Spacing Cookies Properly: Leave enough space between cookie dough balls to allow for spreading during baking.
Storage & Prep Tips
To keep your cookies fresh:
- Storage: Store cookies in an airtight container at room temperature for up to a week, or in the fridge for longer freshness.
- Freezing: Dough can be frozen in balls for up to 3 months. Freeze on a baking sheet, then transfer to a freezer bag and bake directly from frozen, adding a couple of minutes to the baking time.
Conclusion
These Brown Sugar Rhubarb Cookies are a delightful way to showcase the unique flavor of rhubarb, complemented by the richness of brown sugar. Whether served at a summer gathering or enjoyed as an afternoon treat, they are sure to impress anyone who has a bite. Try them out and let the sweet tang of rhubarb win over your taste buds!
FAQs
1. Can I use other fruits instead of rhubarb?
Yes! You can substitute with diced fresh apples, strawberries, or peaches for a different flavor profile.
2. How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look set but slightly soft. They will continue to bake on the baking sheet after removing from the oven.
3. Can I make the dough in advance?
Yes! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours or freeze it for longer storage.
4. What can I do with leftover rhubarb?
Use leftover rhubarb in pies, syrups, or jams for deliciously preserved flavors.
5. Can I add chocolate chips to the recipe?
Absolutely! Chocolate chips pair wonderfully with rhubarb for a sweet and tangy taste.
Indulge in these delightful Brown Sugar Rhubarb Cookies and enjoy the delightful combination of sweet and tart flavors in every bite!