Can I use frozen rhubarb for brown sugar rhubarb cookies?

Yes, frozen rhubarb can be used. Thaw it completely and pat dry to remove excess moisture. This step prevents sogginess and helps maintain proper cookie texture.

Do I need to adjust the amount of flour when using frozen rhubarb?

If the rhubarb is thoroughly drained and dried, no extra flour is needed. However, monitor dough consistency during mixing and add a tablespoon of flour if it feels too wet.

How should I prepare rhubarb for cookies? Should I thaw frozen rhubarb?

Fresh rhubarb should be diced into about ¼-inch pieces. Frozen rhubarb must be thawed fully and patted dry before use to avoid excess moisture affecting the dough.

What are some tips for measuring flour and brown sugar correctly?

Scoop flour with a spoon into the measuring cup and level it off with a knife for accuracy. Pack brown sugar tightly into the measuring cup to get the right quantity. Correct measurements are key to achieving ideal cookie texture.

How do I prevent my cookies from spreading too much during baking?

Chill the cookie dough before baking to firm the fat, which helps prevent excessive spreading. Using parchment paper and not overcrowding the baking sheet also aids shape retention.

Brown Sugar Rhubarb Cookies: A Sweet Delight Recipe

Name: Delectable Rhubarb Cookies with a Sweet Brown Sugar Twist
Prep time: 25 min
Cook time: PT-485914H28M53S
Total time: PT-485914H28M53S
Cuisine: American
Ingredients: 1 cup light brown sugar; 1/2 cup softened butter; 1 teaspoon vanilla extract; 1 large egg, at room temperature; 1 3/4 cups all-purpose flour (consider using unbleached for better quality); 1 teaspoon cinnamon (Ceylon cinnamon recommended); 1/2 teaspoon fine sea salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 cup finely diced rhubarb (pat dry to prevent excess moisture)

Description

🍪 Indulge in the sweet and tangy delight of these Delectable Rhubarb Cookies, perfect for sunny spring and summer days.
🧡 Soft, chewy, and with a hint of crunch, they make an ideal companion for coffee breaks or packed lunches.

Ingredients

Scale

1 cup light brown sugar
1/2 cup softened butter
1 teaspoon vanilla extract
1 large egg, at room temperature
1 3/4 cups all-purpose flour (consider using unbleached for better quality)
1 teaspoon cinnamon (Ceylon cinnamon recommended)
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup finely diced rhubarb (pat dry to prevent excess moisture)

Instructions

1. Preheat the oven to 375°F and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the brown sugar and butter until light and fluffy.
3. Beat in the vanilla extract and egg until fully combined.
4. In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
5. Gradually add the dry ingredients to the wet mixture, mixing until combined.
6. Gently fold in the diced rhubarb.
7. Using a 1-inch cookie scoop, form dough balls and place them 2 inches apart on the prepared baking sheets.
8. Bake for 12-14 minutes until the edges are golden and centers are slightly soft.
9. Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

🔄 Adjust the flour based on the rhubarb’s moisture content to ensure proper dough consistency.
❄️ Chilling the dough before baking enhances flavor and helps prevent excessive spreading.
🥡 Store cookies in an airtight container at room temperature for up to three days, or freeze for extended storage.

Prep Time: 15 minutes
Cooling Time: 10 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 8 grams
Sodium: 75 mg
Fat: 4 grams
Saturated Fat: 2 grams
Unsaturated Fat: 2 grams
Trans Fat: 0 grams
Carbohydrates: 12 grams
Fiber: 1 gram
Protein: 1 gram
Cholesterol: 15 mg