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Rhubarb Cookies

Rhubarb Cookies

DeShawn Mitchell
Rhubarb cookies are a delightful mix of sweet and tart, perfect for springtime snacking. These easy-to-make cookies use fresh or frozen rhubarb and common pantry staples, offering a unique twist on classic cookies.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 120 kcal

Ingredients
  

  • 1 cup fresh rhubarb chopped, or frozen, thawed and drained
  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Cream together butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in egg and vanilla extract.
  • In a separate bowl, whisk flour, baking soda, and salt.
  • Gradually add dry ingredients to wet ingredients, mixing until just combined.
  • Fold in chopped rhubarb.
  • Drop rounded tablespoons of dough onto ungreased baking sheets, spacing 2 inches apart.
  • Bake for 10-12 minutes or until edges are golden brown.
  • Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh rhubarb for best results, but frozen works if thawed and drained.
  • Optional add-ins: 0.5 cup chopped nuts or white chocolate chips.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.
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