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Home / All Recipes / Dessert - Page 19

Dessert

  • Walnut Date Loaf with Hokkaido
    Dessert

    Walnut Date Loaf with Hokkaido

  • Kentucky Cream Pull Candy
    Dessert

    Kentucky Cream Pull Candy

  • Cranberry Cream Cheese Swirl Bread
    Dessert

    Cranberry Cream Cheese Swirl Bread

  • Tiramisu Cupcakes
    Dessert

    Tiramisu Cupcakes

  • 5 Ingredient Strawberry Shortcake Bites
    Dessert

    5 Ingredient Strawberry Shortcake Bites

  • Ranch Oyster Crackers
    Dessert

    Ranch Oyster Crackers

  • Brown Sugar Rhubarb Cookies
    Dessert

    Brown Sugar Rhubarb Cookies

  • # Brown Sugar Rhubarb Cookies Alright, cookie lovers—get ready to meet your next baking obsession. These **Brown Sugar Rhubarb Cookies** are like a cozy, tangy-sweet hug in every bite. Imagine the deep caramel notes of brown sugar melting into soft, golden dough, then boom—a little burst of tart rhubarb sneaks in to keep things exciting. It’s unexpected, it’s delightful, and trust me, it totally works. These cookies are perfect when you want to bake something a little different but still incredibly comforting. They’re chewy, buttery, and slightly crisp on the edges—basically everything you want in a cookie, with a twist that makes people go, “Whoa, what *is* that?!” Serve them up with tea, gift them to a friend, or just sneak a few for yourself. No judgment here. # Why You’ll Love Brown Sugar Rhubarb Cookies This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking on a cozy weekend, sharing with loved ones, or simply treating yourself after a long day, these cookies are here to sweeten life. Here’s why they’re a favorite: **Versatile:** Perfect as a midday snack, an after-dinner treat, or something a little different for a cookie swap. **Budget-Friendly:** Rhubarb is inexpensive when in season, and the rest of the ingredients are pantry staples. **Quick and Easy:** No complicated steps, no chilling—just mix, bake, and devour. **Customizable:** Add white chocolate chips, nuts, or even a sprinkle of cinnamon for your own signature touch. **Crowd-Pleasing:** They’re chewy, sweet, tart, and totally addictive. One bite and people will be asking for the recipe. ### Ingredients in Brown Sugar Rhubarb Cookies These cookies come together with simple ingredients, but the flavor is anything but basic. **Brown Sugar:** The rich, molasses-y base that gives the cookies their soft texture and deep, cozy sweetness. **Butter:** Because butter makes everything better. It brings the richness and helps those perfect golden edges form. **Egg:** Binds everything together and adds just the right amount of moisture. **Vanilla Extract:** A little aromatic lift that enhances all the other flavors. **Flour:** The structure of the cookie. All-purpose flour works great here. **Baking Soda:** Gives the cookies just a bit of rise and helps with that soft center. **Salt:** A pinch goes a long way to balance the sweetness. **Fresh Rhubarb:** The star of the show. Tart, juicy, and a total surprise in the best way. It cuts through the sweetness and adds a pop of color and zing. ### Instructions Let’s dive into the steps to create this flavorful masterpiece: **Preheat Your Equipment:** Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. **Combine Ingredients:** In a large bowl, cream the butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth and fully incorporated. **Add Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and stir until a dough forms. **Fold in Rhubarb:** Gently fold in the chopped rhubarb pieces, making sure they’re evenly distributed throughout the dough. **Prepare Your Cooking Vessel:** Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. **Cook to Perfection:** Bake for 10–12 minutes, or until the edges are golden and the centers are just set. Don’t overbake—these cookies are best with a slightly soft middle. **Finishing Touches:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up just right. **Serve and Enjoy:** Enjoy warm or at room temperature with a cup of coffee or cold milk. You earned this moment. **Nutrition Facts:** Servings: 18 cookies Calories per serving: \~150–170 (depending on size and mix-ins) (Note: these are approximate values) **Preparation Time** Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes # How to Serve Brown Sugar Rhubarb Cookies This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience: Serve them slightly warm with a scoop of vanilla ice cream for a rhubarb cookie sundae. Pack them into lunchboxes, take them on a picnic, or stack them up on a pretty plate for a tea party treat. They also freeze beautifully, so save a few for a rainy day snack! # Additional Tips Here are some extra tips to help you get the most out of this recipe: – If your rhubarb is extra tart, toss it with a tiny bit of sugar before mixing it into the dough. – Don’t overmix the dough once you add the flour—this helps keep the cookies tender. – Use room temperature butter for easy creaming. – Want crispier edges? Let them bake a minute or two longer. – Want to make them even fancier? Drizzle cooled cookies with a simple vanilla glaze. # FAQ’s **1. Can I use frozen rhubarb?** Yes, just thaw and drain it well before adding to the dough to avoid excess moisture. **2. Do I need to peel rhubarb?** Nope! Just trim the ends and give it a good rinse. **3. Can I add other fruits?** Sure—chopped strawberries or apples pair beautifully with rhubarb. **4. How long do these cookies stay fresh?** They’re best within 3 days, but you can store them in an airtight container for up to 5. **5. Can I freeze the dough?** Absolutely! Scoop into balls and freeze. Bake straight from the freezer—just add a minute or two to the baking time. **6. What kind of brown sugar should I use?** Light or dark brown sugar both work. Dark gives a deeper, more caramel-y flavor. **7. Can I make these gluten-free?** Yes, just use a 1:1 gluten-free baking flour substitute. **8. Are these cookies soft or crispy?** They’re soft and chewy with slightly crisp edges—the perfect balance! **9. Can I reduce the sugar?** A little, yes—but the brown sugar also affects texture, so don’t cut it down too much. **10. Do I need to chill the dough?** Nope, not required! But if you want thicker cookies, a 30-minute chill helps. # CONCLUSION There’s something undeniably special about **Brown Sugar Rhubarb Cookies**. They’re the kind of treat that surprises you in the best way—comforting yet fresh, simple yet a little sophisticated. Whether you’re a rhubarb fan or just looking to shake up your cookie routine, these little gems are worth every bite. So grab your mixing bowl and let’s bake something memorable.
    Dessert

    Laura Bush’s Cowboy Cookies

  • Lavender Cupcakes with Honey Buttercream
    Dessert

    Lavender Cupcakes with Honey Buttercream

  • Cookie Salad
    Dessert

    Cookie Salad

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