A Sweet-Tart Twist on Classic Cookies
If you love the tangy bite of rhubarb paired with warm, comforting spices, these Chewy Brown Sugar Rhubarb Cookies are your new favorite treat! Featuring a soft, chewy texture, rich brown sugar sweetness, and bright pops of tart rhubarb, these cookies are perfectly balanced with a subtle hint of cinnamon.
Ideal for spring and summer baking (or anytime you crave something uniquely delicious), these cookies are a fantastic way to use fresh rhubarb in a fun, portable dessert. They’re easy to make, irresistibly tender, and just sweet enough to satisfy without being overwhelming.
Chewy Brown Sugar Rhubarb Cookies Recipe
Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 30 mins (+ chilling)
Servings: 18-20 cookies
Ingredients:
For the Cookies:
1½ cups (190g) all-purpose flour
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup (1 stick / 113g) unsalted butter, softened
¾ cup (150g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 cup (120g) finely diced fresh rhubarb (peeled if tough)
1 tbsp flour (for tossing rhubarb)
For the Cinnamon Sugar Coating (Optional):
2 tbsp granulated sugar
½ tsp ground cinnamon
Step-by-Step Instructions:
1. Prep the Rhubarb & Dry Ingredients:
Toss the diced rhubarb with 1 tbsp flour to prevent excess moisture. Set aside.
In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
2. Cream the Butter & Sugars:
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add the egg and vanilla, mixing until smooth.
3. Combine & Chill:
Gradually mix in the dry ingredients until just combined.
Fold in the flour-coated rhubarb.
Cover the dough and chill for 30 minutes (or up to 2 hours) to prevent spreading.
4. Preheat & Shape:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
If using, mix the cinnamon sugar in a small bowl.
Scoop 1.5-tbsp portions of dough, roll into balls, and optionally roll in cinnamon sugar.
5. Bake to Perfection:
Place cookies 2 inches apart on baking sheets.
Bake for 10-12 minutes, until edges are lightly golden but centers are still soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack.
Why You’ll Love These Cookies:
✅ Perfect Texture – Chewy edges with a soft, slightly cakey center.
✅ Sweet-Tart Balance – Brown sugar mellows the rhubarb’s tang.
✅ Easy & Unique – A fun twist on classic cookies with seasonal flair.
✅ Great for Gifting – Pretty, flavorful, and sure to impress!
Tips & Variations:
- Strawberry-Rhubarb Twist: Add ¼ cup diced strawberries for extra sweetness.
- Oatmeal Version: Replace ½ cup flour with rolled oats for a heartier bite.
- Gluten-Free: Use a 1:1 GF flour blend.
- Storage: Keep in an airtight container for up to 3 days or freeze unbaked dough.
Final Thoughts
These Chewy Brown Sugar Rhubarb Cookies are a delightful way to enjoy rhubarb beyond pies and crisps! The warm cinnamon and deep molasses notes of brown sugar complement the fruit’s natural tartness, while the soft, chewy texture makes them utterly addictive.
Perfect with a glass of milk or as a picnic treat, these cookies are a must-try for rhubarb lovers. Bake a batch today and savor the taste of spring! 🍪🌿
Let us know how yours turn out—happy baking! 😊