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Freshly baked rhubarb cookies on a plate

Rhubarb Cookies

Soft, chewy cookies with tangy bits of rhubarb and warm hints of vanilla and brown sugar. A perfect springtime treat with a twist!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature preferred
  • 1 tsp vanilla extract
  • 1 to 1.5 cups rhubarb diced (fresh or frozen, thawed and patted dry)
Optional Add-ins
  • 1/2 tsp ground cinnamon optional
  • 1/4 cup chopped walnuts optional

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in diced rhubarb and any optional add-ins like cinnamon or walnuts.
  7. Drop spoonfuls of dough (or use a cookie scoop) onto prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
  9. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

If using frozen rhubarb, be sure to thaw and pat dry thoroughly to prevent soggy cookies. Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.