Ingredients
Units
Scale
- 1/2 cup softened butter
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground 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 (190 degrees C) and line your baking sheets with parchment paper.
- Beat together the light brown sugar, softened butter, vanilla extract, and egg in a large bowl with an electric mixer until creamy and well blended.
- Gradually add the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder, mixing until a dough forms.
- Fold in the finely diced rhubarb until evenly distributed throughout the dough.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 12 to 14 minutes or until they are baked through and lightly golden.
- Allow the cookies to cool on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely.
Notes
Do not overbake for a chewy texture. Fresh rhubarb provides the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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: 0g
- Protein: 1g
- Cholesterol: 20mg