Ingredients
Cookie Dough
- 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 Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the perfect temperature for baking your cookies.
- Mix Wet Ingredients: In a large bowl, use an electric mixer to beat the light brown sugar, softened butter, vanilla extract, and egg together until the mixture is smooth and creamy.
- Add Dry Ingredients: Incorporate the all purpose flour, cinnamon, salt, baking soda, and baking powder into the wet mixture. Beat well until a uniform dough forms.
- Fold in Rhubarb: Add the finely diced rhubarb to the dough and gently beat again to evenly distribute it throughout the dough without crushing the pieces.
- Shape Cookies: Using a 1-inch cookie dough scoop, portion out the dough into balls. Place these balls onto a baking sheet lined with parchment paper, spacing them adequately.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until they are baked through and the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, preserving their soft texture.
Notes
- Ensure rhubarb is finely diced for even distribution and to avoid large chunks in the cookies.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- If rhubarb is not available, consider substituting with diced strawberries or apples for a different but complementary flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
