Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups fresh rhubarb, diced small
- ½ tsp ground cinnamon (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Gently fold in the diced rhubarb and nuts (if using).
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Tip: For extra sweetness, drizzle with a simple glaze made from powdered sugar and milk once the cookies are cooled.
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