Soft and Chewy Rhubarb Treats (Print Version)
# Ingredients:
01 -
1 cup light brown sugar
02 -
½ cup (113g/1 stick) unsalted butter, softened to room temperature
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1 large egg, at room temperature
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1¾ cups (200g) all-purpose flour
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1 teaspoon ground cinnamon
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½ teaspoon baking soda
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½ teaspoon baking powder
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¼ teaspoon salt
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1 cup finely diced fresh rhubarb
# Instructions:
01 -
Preheat oven to 375°F/190°C, and line a cookie sheet with parchment paper or a silicone mat.
02 -
In a large mixing bowl, using a stand or hand mixer, beat the butter, sugar, and egg until smooth and creamy.
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Add flour, ground cinnamon, baking soda, baking powder, and salt, and slowly beat again until just combined.
04 -
Fold in the diced rhubarb, then using a small 1-inch cookie scoop, scoop out balls of dough and place them onto the prepared cookie sheet.
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Bake in the preheated oven for 12-14 minutes, or until set and lightly brown at the bottom.
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Allow to cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
# Notes:
01 -
Depending on the water content of the rhubarb, you might need to add more flour to the dough. If your dough is too sticky, add 2 tablespoons of flour and check. Avoid adding too much flour to prevent dry, tough cookies.
02 -
Chill cookie dough for 15-30 minutes to prevent excessive spreading during baking.
03 -
Adding white chocolate chips, nuts, or dried/fresh fruits can enhance flavor and texture. Adjust flour if adding fresh fruit.
04 -
Enhance flavor with pure vanilla extract or almond or lemon extract.