Rhubarb Cookies
This post may contain affiliate links. For more information, please see our disclosure policy.
Rhubarb cookies are another delicious snack to make with your favorite summer fruit! These soft cookies with sweet & tart rhubarb will have everybody wanting more!
What You Will ❤️ About Rhubarb Cookies
- Easy to make! Cookies are so easy to make – I always forget just how easy and I never have to buy any ingredients – they’re all pantry staples.
- Summer Fresh Taste – Rhubarb is such a delicious summer treat – it’s tart and sweet at the same time!
- Quick! You can make these delicious cookies in less than 30 minutes from start to finish.
Ingredients for Rhubarb Cookies
Cookies are always so easy to make because most of the ingredients are already in your cupboard. Rhurbarb is great because you can use it fresh or frozen – it’s delicious either way! It’s a very tart fruit – so you’ll need some sugar to amp up the sweetness.
Here’s what you’ll need for the cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 2 cups diced rhubarb – you’ll need about 6-8 stalks rhubarb
Recipe Variations
- Cakier – If you like a more cake-like cookie (see image above) – you can adjust the ingredients a bit for this rhubarb cookie recipe. Here’s the ingredients & amounts: 1 stick butter, 1 cup brown sugar, 1 3/4 cups flour, 1 egg, 1 tsp vanilla, 1/2 teaspoon each: baking soda, baking powder, cinnamon & salt and 1.5 cups rhubarb.
- Nuts – finely chop pecans or walnuts and add to the batter
- White Chocolate Chips – white chocolate is a great match because it’s a milder flavor and goes well with the rhubarb
- Strawberries – they pair well with rhubarb but I would recommend using fresh because frozen are very watery which will alter the texture of your cookies greatly
How to make Rhubarb Cookies
TIP: If you’re using fresh rhubarb – you can go right from the stalk to the bowl. If you’re using frozen rhubarb – it’s good to thaw the rhubarb in the fridge overnight and then drain the water.
- Preheat oven to 375° F. Line cookie sheets with parchment paper.
- Combine dry ingredients – flour, baking soda and salt – in small bowl.
- Using a stand mixer or a hand held electric mixer, in a large bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Fold in rhubarb with a wooden spoon. Refrigerate dough for 5-10 minutes.
- Using a small cookie scoop, scoop cookie dough balls onto prepared baking sheets.
- Bake for 10-14 minutes or until starting to turn golden brown. Cool on baking sheets for 2 minutes; remove cookies and place on a wire rack to cool completely
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
Reaching down at the base of the stalk and give it a stiff tug – the stalks will pull out easily. Remove the leaves and pitch them. Trim the bottom of the stalk (like you would celery). You should try and harvest your rhubarb by July 4 – as it will get woody after that.
Line cookies sheets with parchment paper. Dice rhubarb into small pieces and spread out evenly on baking sheets. Place in freezer overnight. Remove from freezer and pour into freezer bags and return to freezer until ready to use.
These soft cookies don’t – but if you decide to make the cakier version – they would be great with a touch of cream cheese frosting!
Store leftovers in an airtight container (I like these glass ones). If you keep in the refrigerator – they should last up to a week. If you keep on the counter, they will last 3-4 days.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Rhubarb Recipes
More Summer Fruit Recipes
Rhubarb Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter softened, unsalted
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 2 cups rhubarb diced (thawed/drained if using frozen)
Instructions
- Preheat oven to 375° F. Line cookie sheets with parchment paper.
- Combine dry ingredients – flour, baking soda and salt – in small bowl.2 1/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp salt
- Using a stand mixer or a hand held electric mixer, in a large bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition.1 cup butter, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 tsp vanilla extract, 2 large eggs
- Gradually beat in flour mixture.
- Fold in rhubarb with a wooden spoon. Refrigerate dough for 5-10 minutes.2 cups rhubarb
- Using a small cookie scoop, scoop cookie dough balls onto prepared baking sheets.
- Bake for 10-14 minutes or until starting to turn golden brown. Cool on baking sheets for 2 minutes; remove cookies and place on a wire rack to cool completely
