Fresh Rhubarb Sugar Cookies for 12

Instructions:

1. Wash the rhubarb stalks and pat them completely dry with a paper towel. Dice the stalks into uniform 1/4-inch pieces and set aside.
2. In a large bowl, cream the softened butter and brown sugar on medium-high speed for 3 minutes until the mixture is light, fluffy, and pale.
3. Beat in the egg and vanilla extract until fully combined and smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low speed just until the white streaks of flour disappear.
5. Fold in the diced rhubarb by hand using a spatula to avoid bruising the fruit.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) and place them 2 inches apart on the baking sheet.
8. Bake for 12–14 minutes, or until the edges are a deep golden brown and the center is set.
9. Optional: Whisk together powdered sugar, milk, and vanilla extract to create a glaze and drizzle over cooled cookies.