Brown Sugar Rhubarb Cookies are a delightful twist on the classic cookie. These soft and chewy cookies feature a caramel-like richness from brown sugar and a zingy freshness from diced rhubarb. They’re perfect for spring and summer baking, or anytime you want something different from the ordinary. With cinnamon spice, fruity chunks, and just the right texture, this recipe will have you baking batch after batch.
For more refreshing dessert ideas, check out this easy cucumber salad or try this creamy mushroom soup as a savory pairing.
What Are Brown Sugar Rhubarb Cookies?
Brown Sugar Rhubarb Cookies combine the moist texture of chewy cookies with the tart, fruity notes of fresh rhubarb. Rhubarb isn’t just for pies—it adds brightness and contrast that works perfectly in baked goods. These cookies are:
- Soft and chewy inside, with crisp edges
- Full of brown sugar warmth and flavor
- Bursting with fresh rhubarb
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Looking for a fruit-forward cookie that stands out from traditional recipes like chocolate chip? This is the one.
Ingredients for Brown Sugar Rhubarb Cookies
Here’s everything you’ll need to create these rich and tart cookies:
- 1 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 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 fresh rhubarb
How to Make Brown Sugar Rhubarb Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the softened butter and brown sugar until light and fluffy (2-3 minutes).
- Add the egg and vanilla; beat until well combined.
- In another bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the diced rhubarb.
- Scoop tablespoon-sized dough balls onto baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until the edges are golden.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
Why You’ll Love These Cookies
Brown Sugar Rhubarb Cookies are rich, flavorful, and different from your everyday cookie. You’ll love them because:
- The brown sugar brings out a caramel richness
- Rhubarb adds a tart twist that’s not too sweet
- They’re great for using up garden rhubarb
- They’re simple to make in under 40 minutes
- They store well and taste even better the next day
Tips for the Best Brown Sugar Rhubarb Cookies
- Use fresh rhubarb when possible, but frozen works too (just thaw and pat dry)
- Don’t skip the cinnamon—it rounds out the flavor
- For extra chewiness, chill the dough for 30 minutes before baking
- Slightly underbake for soft centers
- For added depth, try using dark brown sugar instead
What to Serve With Brown Sugar Rhubarb Cookies
These cookies pair beautifully with:
- A glass of cold milk or hot chai
- Strawberry or vanilla ice cream
- Afternoon tea or brunch spreads
- Your favorite fruit compote or jam
Want more cozy ideas? Check out our Pineapple Juice Cake or Homemade Tomato Sauce for meal inspiration.
Storage Instructions
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze baked cookies for up to 2 months.
- Freeze unbaked dough balls and bake as needed.
- To reheat, warm cookies in a 300°F oven for 3–4 minutes.
Frequently Asked Questions
Can I substitute another fruit?
Yes! Try strawberries, blueberries, or chopped apples.
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Can I use dark brown sugar?
Absolutely—dark brown sugar gives deeper molasses flavor.
Do I need to peel rhubarb?
Not usually—just trim and dice. Peel only if it’s especially fibrous.
What if my cookies spread too much?
Chill the dough for 30 minutes to reduce spread.
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Is it necessary to use butter?
Yes—real butter provides best flavor and texture.
Nutritional Info (Per Cookie)
- Calories: 145
- Fat: 6g
- Carbs: 21g
- Sugar: 11g
- Protein: 2g
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Cooling rack
Final Thoughts
If you’re searching for a unique twist on homemade cookies, Brown Sugar Rhubarb Cookies are a must-try. With the perfect balance of rich brown sugar and zesty rhubarb, these cookies offer cozy comfort in every bite. Whether it’s a family gathering, potluck, or solo treat, this recipe will not disappoint.
Explore more like this on Brandirecipes.com, where you’ll also love the Strawberry Oreo Cheesecake Frappuccino or Blueberry Sour Cream Pound Cake!
Meta Description:
Brown Sugar Rhubarb Cookies are soft, chewy, and packed with fruity zing. Learn how to make this cozy, comforting dessert at home with pantry staples.
Brown Sugar Rhubarb Cookies
Ingredients
Method
- Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy (2–3 minutes).
- Add Egg & Vanilla: Beat in the egg and vanilla until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.
- Combine: Gradually add dry ingredients to wet ingredients and mix just until combined—don’t overmix.
- Fold in Rhubarb: Gently fold in the diced rhubarb until evenly distributed.
- Scoop Dough: Scoop tablespoon-sized dough balls and place them 2 inches apart on the baking sheets.
- Bake: Bake for 10–12 minutes or until edges are golden and centers are soft.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Serve or Store: Serve warm or store in airtight container.
Notes
Use dark brown sugar if you want a deeper molasses flavor. Frozen rhubarb works too—just thaw and pat it dry. Chilling dough for 30 minutes yields thicker cookies. Add a pinch of ginger or nutmeg for a spiced variation.