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 the oven to 375 degrees F.
- In a large bowl, beat together brown sugar, butter, vanilla extract, and egg using an electric mixer.
- Add in the flour, cinnamon, salt, baking soda, and baking powder. Beat until a dough forms.
- Mix in the finely diced rhubarb and beat again until combined.
- Scoop 1-inch balls of dough and place them on a parchment-lined baking sheet.
- Bake for 12-14 minutes or until the cookies are baked through.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the rhubarb is finely diced for even distribution and texture.
Cookies can be stored in an airtight container for up to a week.
Experiment with adding nuts for extra crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.