Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light, fluffy, and well combined.
- Add the egg and vanilla extract to the butter mixture, beating well until smooth.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Gently fold in the finely diced rhubarb by hand using a spatula until evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best texture, ensure the rhubarb is diced into very small pieces (about 1/4 inch) so they soften properly during the short bake time.
