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 oven to 375°F (190°C).
- Beat brown sugar, butter, vanilla, and egg together in a large bowl.
- Add flour, cinnamon, salt, baking soda, and baking powder. Beat until dough forms.
- Fold in rhubarb.
- Using a 1-inch scoop, form balls and place on parchment-lined baking sheet.
- Bake 12–14 minutes until cooked through.
- Cool on baking sheet 2 minutes, then transfer to wire rack to cool completely.
Notes
- Adjust flour depending on rhubarb moisture content; this may also affect baking time.
- Store in an airtight container for up to 3 days, or freeze up to 30 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 106
- Sugar: 9 g
- Sodium: 116 mg
- Fat: 4.14 g
- Saturated Fat: 2.51 g
- Unsaturated Fat: 1.63 g
- Trans Fat: 0 g
- Carbohydrates: 16.29 g
- Fiber: 0.38 g
- Protein: 1.3 g
- Cholesterol: 17.92 mg