Go Back

Rhubarb Cookies

Rhubarb cookies made as soft, pillowy drop cookies with pink rhubarb pieces and a sugar sparkle on top. Baked at 350°F until the edges set while the centers stay soft.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Cookie base
  • 1 cup butter, softened
  • 1.5 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup fresh rhubarb, finely diced
  • 1 Sugar for sprinkling

Equipment

  • 1 sheet pan

Method
 

Prep the oven and sheets
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, and salt until evenly combined.
Cream wet ingredients
  1. Cream butter and brown sugar until fluffy, then beat in eggs and vanilla extract.
Combine and fold in rhubarb
  1. Mix in dry ingredients until just combined, then fold in finely diced fresh rhubarb.
Shape and sprinkle
  1. Drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
Bake
  1. Sprinkle the tops with sugar, then bake at 350°F for 10-12 minutes until edges are set but centers still look soft with a slightly underdone center.
Cool and transfer
  1. Cool on the baking sheet for 5 minutes before transferring to a wire rack to finish setting.

Notes

For clean rhubarb pieces in every bite, dice the rhubarb finely and blot it lightly if it looks very wet. Store cookies in an airtight container for up to 3 days at room temperature; freeze up to 2 months. For a dairy-free swap, use a 1:1 butter substitute stick (softened) to keep the cookie texture tender.