Name: Rhubarb Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup chopped fresh rhubarb; 1 tablespoon granulated sugar (for tossing rhubarb); 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ cup chopped walnuts or pecans (optional)

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If you’re looking for a treat that truly celebrates spring and delivers a pop of tart-sweet flavor in every bite, Rhubarb Cookies are about to become your new obsession. These cookies are soft and cake-like, studded with juicy pockets of fresh rhubarb and the warm embrace of cinnamon. Whether you’re a lifelong rhubarb lover or just discovering its charms, this recipe is a joyful way to let this vibrant ingredient shine.

Ingredients You’ll Need

Gathering the ingredients for Rhubarb Cookies is refreshingly simple, and each item plays a key role in building the cookies’ irresistible flavor, tender texture, and gorgeous color. Let’s take a closer look at what makes each one special.

Fresh rhubarb (1 cup, chopped): This is the star ingredient, adding bursts of tangy flavor and a hint of pink color throughout the cookies.
Granulated sugar (1 tablespoon, for tossing rhubarb): Sprinkling sugar on the rhubarb tones down its natural tartness so it blends seamlessly into the dough.
Unsalted butter (1 cup, softened): Butter creates that signature soft, rich crumb and keeps the cookies moist.
Granulated sugar (1 ½ cups): Sweetens the dough and helps balance the rhubarb’s tang.
Large egg (1): Binds the dough together and adds richness.
Vanilla extract (1 teaspoon): Infuses the cookies with a cozy, aromatic base note.
All-purpose flour (2 ½ cups): The backbone of the dough, providing structure and softness.
Baking soda (½ teaspoon): Gives the cookies a gentle lift for a cake-like texture.
Salt (½ teaspoon): Balances sweetness and enhances all the other flavors.
Ground cinnamon (1 teaspoon): Adds warmth and a subtle spiciness that pairs beautifully with rhubarb.
Walnuts or pecans, chopped (½ cup, optional): For a nutty crunch and extra dimension, but totally up to you!

How to Make Rhubarb Cookies

Step 1: Prep the Rhubarb

Start by chopping the fresh rhubarb into small pieces, about the size of a pea. Toss these in a bowl with a tablespoon of sugar. This quick step not only tames the rhubarb’s tartness but also draws out just enough juice to keep the cookies moist and flavorful. Set aside while you move on to the dough.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and 1 ½ cups sugar. You’re looking for a light and fluffy texture, which usually takes a couple of minutes. This aeration is key for soft, tender Rhubarb Cookies.

Step 3: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat until the mixture is smooth and well-combined. The egg brings everything together, while vanilla adds that irresistible, cozy aroma.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures the leavening and spices are evenly distributed, so every bite of your Rhubarb Cookies is perfectly balanced.

Step 5: Mix and Fold

Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Don’t over-mix; just blend until everything’s incorporated. Fold in the sugared rhubarb and nuts (if using) with a spatula, making sure the fruit and nuts are evenly scattered throughout the dough.

Step 6: Portion and Bake

Drop rounded tablespoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated 350°F oven for 12 to 14 minutes, or until the edges are golden and the centers have set. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to finish cooling. Your kitchen will smell simply amazing!

How to Serve Rhubarb Cookies

Garnishes

Rhubarb Cookies are lovely as is, but a light dusting of powdered sugar or a drizzle of simple vanilla glaze can add a touch of elegance. If you’re feeling fancy, a few shavings of lemon zest or a sprinkle of chopped toasted nuts on top will make them extra special for guests.

Side Dishes

These cookies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving them at brunch, try alongside a tangy yogurt parfait or a glass of cold milk for a classic, comforting combo.

Creative Ways to Present

For a fun twist, sandwich a scoop of strawberry or rhubarb ice cream between two cookies for fruity cookie sandwiches. Stack them on a cake stand for a spring dessert table, or wrap them up in parchment and twine as a thoughtful homemade gift—Rhubarb Cookies always delight, no matter how you serve them!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, Rhubarb Cookies can be stored in an airtight container at room temperature for up to three days. The soft, cake-like texture holds up beautifully, and the flavors continue to mingle and deepen over time.

Freezing

These cookies freeze wonderfully. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to three months; just thaw at room temperature whenever a craving strikes.

Reheating

If you’d like to enjoy your cookies warm, simply pop one or two in the microwave for 10–15 seconds. This brings back that just-baked softness and revives the lovely aroma of cinnamon and butter.

FAQs

Can I use frozen rhubarb for this recipe?

Absolutely! Just thaw the rhubarb completely and drain off any excess liquid before using. This prevents the dough from becoming too wet and ensures your Rhubarb Cookies bake up perfectly every time.

What’s the best way to chop rhubarb for cookies?

Slice the rhubarb into ¼-inch pieces so each bit is small enough to soften during baking, yet still provide a pop of flavor. Uniform pieces help the cookies bake evenly and look picture-perfect.

Can I make these cookies nut-free?

Of course! Simply leave out the walnuts or pecans. The cookies will still be moist, flavorful, and delicious, letting the rhubarb take center stage.

How do I know when the cookies are done?

Look for lightly golden edges and set centers. The cookies will continue to firm up as they cool, so take them out of the oven as soon as they’re just set in the middle to keep that soft, cake-like texture.

Are there any flavor variations I can try?

Definitely! Add a pinch of ground ginger or nutmeg for extra warmth, or swap in orange zest for a citrusy twist. You can also try white chocolate chips for a sweeter, creamier contrast to the tart rhubarb.

Final Thoughts

I hope you’ll treat yourself to a batch of these Rhubarb Cookies—their springy flavors and melt-in-your-mouth texture are pure joy in every bite. Whether you’re sharing with friends or savoring them with tea, don’t be surprised when they disappear in a flash. Give them a try, and let rhubarb do what it does best: steal the show!

Rhubarb Cookies Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 29 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delightfully soft and cake-like Rhubarb Cookies combine the tartness of fresh rhubarb with warm cinnamon and a buttery, tender crumb. These American-style dessert cookies are perfect for spring, offering a fruity twist that’s easy to bake and enjoy any time.

Ingredients

Scale

Main Ingredients

1 cup chopped fresh rhubarb
1 tablespoon granulated sugar (for tossing rhubarb)
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Optional Ingredients

½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough.
Toss Rhubarb: In a small bowl, combine the chopped fresh rhubarb with 1 tablespoon of granulated sugar. Toss gently to coat and set aside to macerate slightly.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and 1 ½ cups granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Egg and Vanilla: Beat in the large egg and vanilla extract until well combined, ensuring an even distribution for flavor and moisture.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix, which can toughen the cookies.
Incorporate Rhubarb and Nuts: Fold the sugared rhubarb into the dough gently, along with the chopped walnuts or pecans if using, to evenly distribute chunks without breaking them up.
Scoop Cookies: Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing each about 2 inches apart to allow room for spreading.
Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until the edges are golden and the centers appear set but still soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breakage.

Notes

For a flavor twist, add a pinch of ground ginger or nutmeg to the dry ingredients.
If using frozen rhubarb, thaw completely and drain well to avoid excess moisture in the dough.
These cookies have a soft, cake-like texture, perfect for those who prefer tender over crunchy cookies.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American