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
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.
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.