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.
- Beat together the brown sugar, softened butter, vanilla extract, and egg using an electric mixer until well combined.
- Add the all-purpose flour, cinnamon, salt, baking soda, and baking powder to the mixture. Beat well until a dough forms.
- Stir in the finely diced rhubarb and mix again.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a parchment-lined baking sheet.
- Bake the cookies for 12-14 minutes or until they are baked through.
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire baking rack to cool completely.
Notes
Store in an airtight container for 3-5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, rhubarb, dessert, sweet, chewy