Brown Sugar Rhubarb Cookies (Print Version)

# Ingredients:

01 - 200 grams light brown sugar
02 - 115 grams unsalted butter, softened
03 - 5 millilitres vanilla extract
04 - 1 large egg
05 - 220 grams all-purpose flour
06 - 2 grams ground cinnamon
07 - 2.5 grams fine salt
08 - 2.5 grams baking soda
09 - 2.5 grams baking powder
10 - 130 grams rhubarb, finely diced

# Instructions:

01 - Set oven to 190°C. Line a baking sheet with parchment paper.
02 - In a large bowl, beat brown sugar, butter, vanilla extract, and egg with an electric mixer until smooth and fluffy.
03 - Add flour, cinnamon, salt, baking soda, and baking powder to the bowl. Mix until a cohesive dough forms.
04 - Gently stir diced rhubarb into the dough until evenly distributed.
05 - Using a 2.5-centimetre cookie scoop, form dough into balls and arrange on prepared baking sheet with space between each.
06 - Bake for 12 to 14 minutes until cookies are set and lightly golden on the edges.
07 - Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - Ensure the rhubarb is finely diced to prevent excess moisture in the cookies.
02 - For best texture, avoid overmixing the dough after adding dry ingredients.

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