Description
These Rhubarb Cookies are soft, chewy, and full of tart-sweet spring flavor. Fresh rhubarb folds into buttery vanilla cookie dough for a unique twist that’s perfect for picnics, bake sales, and cozy weekend bakes.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 2 cups finely chopped fresh rhubarb (about 3–4 stalks)
- Optional: ½ cup chopped walnuts or white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry mixture to wet, mixing until just combined.
- Fold in chopped rhubarb and any optional add-ins like nuts or white chocolate.
- Drop spoonfuls of dough onto prepared sheets, spacing about 2 inches apart.
- Bake 12–14 minutes until edges are lightly golden and centers are just set.
- Cool on baking sheet 5 minutes before transferring to a wire rack.
Notes
Chop rhubarb into small ¼-inch pieces to avoid sogginess. Dough can be chilled for 30 minutes for less spreading. Store at room temp for 3 days or freeze dough balls up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: rhubarb cookies, spring baking, unique cookies, fruit dessert, chewy cookies