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 your oven to 375 degrees F.
- In a large bowl, combine light brown sugar, softened butter, vanilla extract, and the egg. Beat them together using an electric mixer.
- Add all purpose flour, cinnamon, salt, baking soda, and baking powder to the mixture. Beat well until a dough forms.
- Fold in the finely diced rhubarb and mix until combined.
- Using a 1-inch cookie dough scoop, shape the dough into balls and arrange them on a parchment-lined baking sheet.
- Bake the cookies for 12-14 minutes, or until they are fully baked.
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to finish cooling.
Notes
Make sure the butter is softened for easier mixing.
You can adjust the amount of cinnamon according to your taste.
Store the cookies in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.