Can I use frozen rhubarb instead of fresh?

Absolutely! Just thaw it completely first, then pat it dry with paper towels - I mean really squeeze out that extra moisture. Frozen rhubarb tends to be wetter, so your cookies might spread a tiny bit more, but they'll still taste fantastic. Pro tip: Chop it while still slightly frozen for cleaner cuts!

How do I prevent soggy cookies?

Ah, the rhubarb moisture struggle! My three secrets: 1) Pat your chopped rhubarb dry before adding it, 2) Don't overmix the dough (gluten development = tough cookies), and 3) Let cookies cool completely on a wire rack - that steam needs to escape! If they still seem too soft, bake 1-2 minutes longer next time.

Can I make these cookies ahead of time?

You bet! The dough balls freeze beautifully for up to 3 months (just add 1-2 minutes to bake time). Baked cookies keep well in an airtight container for 3 days, or freeze them for longer storage. The flavors actually deepen overnight - not that mine ever last that long!

Why did my cookies spread too much?

Usually it's one of three things: 1) Butter was too soft (should dent when pressed, not melt), 2) Overmixed dough (develops too much gluten), or 3) Baking sheet was too warm (always cool between batches). If it happens, just call them "rhubarb cookie crisps" and enjoy with ice cream - problem solved!

Can I double this recipe?

Please do! It doubles perfectly - just use two baking sheets and rotate them halfway through baking. I always make a double batch when rhubarb's in season. The dough might take an extra minute to cream properly with more volume. Share some with neighbors - they'll love you forever!

Irresistible Brown Sugar Rhubarb Cookies in 30 Minutes

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Delicious brown sugar rhubarb cookies with a perfect balance of sweetness and tartness. Easy to make and perfect for any occasion.

Author: PureCookingJoy
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped rhubarb

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In another bowl, cream butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
Gradually mix in the dry ingredients until just combined.
Fold in the chopped rhubarb.
Drop tablespoon-sized dough onto the prepared baking sheet.
Bake for 10-12 minutes or until edges are golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Use fresh rhubarb for the best flavor.
Store cookies in an airtight container for up to 3 days.
For extra texture, add 1/2 cup chopped nuts.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg

Find it online: https://purecookingjoy.com/brown-sugar-rhubarb-cookies-recipe/