Rhubarb Cookies Recipe
These soft and chewy rhubarb cookies are the perfect balance of sweet and tart, made with fresh or frozen rhubarb and pantry staples. Ideal for spring baking, they’re freezer-friendly and easy to customize.
Equipment
- Mixing Bowls
- Hand or stand mixer
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups chopped rhubarb fresh or frozen, thawed and dried
Optional Add-ins:
- ½ cup white chocolate chips
- ½ tsp ground ginger
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugars in a large bowl until fluffy.
- Add egg and vanilla, and beat until combined.
- Combine dry with wet ingredients and mix until just incorporated.
- Fold in chopped rhubarb and any optional mix-ins.
- Chill dough for 30 minutes (optional, but recommended if using frozen rhubarb).
- Scoop dough into tablespoon-sized portions onto prepared baking sheet.
- Bake for 12–14 minutes, until edges are golden and centers are set.
- Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
Notes
If using frozen rhubarb, thaw completely and blot dry before adding to dough.
Chilling dough helps reduce spreading.
For a crumble topping, mix equal parts oats, brown sugar, and butter, and sprinkle on top before baking.