Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh rhubarb
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually stir in the dry ingredients until just mixed.
- Gently fold in the chopped rhubarb and nuts (if using).
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your soft, tangy-sweet rhubarb cookies!
Would you like a glaze or sugar sprinkle option for extra sweetness?