Q1: Can I use frozen rhubarb in this Brown Sugar Rhubarb Cookies recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well to avoid excess moisture, which can affect the dough's consistency.

Q2: How can I tell if the cookies are fully baked?

The cookies are done when the edges turn golden and the centers look set but slightly soft. They’ll firm up more as they cool on the baking sheet.

Tart fruits like cranberries or chopped green apples make excellent substitutes. They provide a similar tangy flavor and texture contrast.

Soft and chewy Brown Sugar Rhubarb Cookies that balance sweet and tart flavors. Perfect for beginners and great with tea, coffee, or milk.

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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, beat brown sugar, softened butter, vanilla extract, and egg together until light and fluffy.
Add flour, cinnamon, salt, baking soda, and baking powder to the bowl. Mix until a dough forms.
Fold in the finely diced rhubarb. If dough is too wet, add a bit more flour.
Use a 1-inch cookie scoop to place dough balls onto the prepared baking sheet.
Bake for 12–14 minutes, or until edges are golden and centers are set.
Cool cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Depending on the water content of your rhubarb, you may need to add more flour.
Cookies store well in an airtight container for up to 3 days.
Freeze cookies in a sealed container or bag for up to 30 days.
You can add white chocolate chips, chopped nuts, or use almond extract for variation.