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Rhubarb Cookies

Bright, tangy, and warmly spiced, these cookies showcase seasonal rhubarb with a tender, buttery texture.

  • Total Time: 30 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh rhubarb, finely chopped
  • 2 cups all-purpose flour
  • 1 tsp baking powder

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together softened butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
  3. Beat in the egg until fully incorporated.
  4. Whisk together flour and baking powder in another bowl; gradually add to the wet mixture.
  5. Fold in the chopped rhubarb until evenly distributed.
  6. Drop heaping tablespoons of dough onto the prepared baking sheet.
  7. Bake for 12-15 minutes or until golden brown around the edges but soft in the center.
  8. Cool on a wire rack.

Notes

Use fresh, firm rhubarb and pat dry if wet. Chill dough if too sticky.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 50mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: rhubarb cookies, spring baking, fruity cookies, dessert recipes