Brown Sugar Rhubarb Cookies 🍪
📋 Ingredients:
1 cup diced rhubarb
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: powdered sugar for dusting
📝 Instructions:
1️⃣ Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2️⃣ In a mixing bowl, cream together brown sugar, granulated sugar, and butter until light and fluffy.
3️⃣ Beat in the egg and vanilla extract until well combined.
4️⃣ In a separate bowl, whisk together flour, baking soda, and salt.
5️⃣ Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6️⃣ Fold in the diced rhubarb.
7️⃣ Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
8️⃣ Bake for 10-12 minutes, or until the edges are golden brown.
9️⃣ Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
🔟 Optional: Dust cooled cookies with powdered sugar before serving.
Notes 💡:
◻️ Ensure the rhubarb is diced finely for even distribution throughout the cookies. 🌱
◻️ Don’t overmix the dough to keep the cookies tender and soft. 🍪
◻️ These cookies are best enjoyed the day they are baked but can be stored in an airtight container for up to 3 days. 🕰️
