u003cstrongu003eCan I use frozen rhubarb for cookies?u003c/strongu003e

Yes, absolutely! As mentioned in the ingredient notes, the key is to thaw it completely, drain it exceptionally well, and pat it very dry with paper towels before dicing and adding to the dough. Tossing with a little flour before folding in is also a good preventative measure against excess moisture.

u003cstrongu003eDo I need to cook the rhubarb before putting it in cookies?u003c/strongu003e

No, you do not need to pre-cook the rhubarb for this recipe. Dicing it finely allows it to cook through perfectly during the cookie baking time, becoming tender and flavourful without turning mushy.

u003cstrongu003eHow tart are these rhubarb cookies?u003c/strongu003e

These cookies have a noticeable, pleasant tartness from the rhubarb, but it's well-balanced by the sweetness of the brown and granulated sugars in the cookie dough. They are not overwhelmingly sour. If you prefer things less tart, you can slightly increase the granulated sugar (by maybe 2 tablespoons), or ensure you use predominantly pink rhubarb stalks if available (which u003cemu003ecan sometimesu003c/emu003e be slightly milder).

u003cstrongu003eCan you put raw rhubarb in cookies?u003c/strongu003e

Yes, you put raw, diced rhubarb directly into the cookie dough as instructed in this recipe. It cooks during the baking process. Just remember rhubarb leaves are toxic and should always be discarded. Only use the stalks.

Easy Rhubarb Cookies Recipe

Description

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.

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

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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.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: cookies, Dessert
Cuisine: American