Imagine biting into a soft, chewy cookie with a delightful tang and a hint of cinnamon – that’s exactly what you’ll get with these incredible Rhubarb Cookies! This recipe transforms the tart vegetable into a sweet treat that’s perfect for spring and summer gatherings or just a cozy afternoon snack. With a quick prep time and simple ingredients, these cookies are a must-try for any baking enthusiast or rhubarb lover.

Why You’ll Love This Recipe

Unique Flavor Profile: The tangy rhubarb pairs beautifully with the sweet, cinnamon-spiced cookie base.
Quick and Easy: From start to finish, you can have these cookies ready in under 30 minutes.
Versatile: Enjoy them plain or dress them up with a luscious cream cheese frosting.
Perfect Texture: Soft, chewy, and loaded with bits of rhubarb in every bite.

Ingredients You’ll Need

Brown Sugar: Adds a rich, caramel-like sweetness and helps keep the cookies moist.
Butter: Use softened butter for that perfect cookie texture.
Egg: Binds the ingredients together and adds structure.
Flour: The base of our cookie dough.
Cinnamon: Brings a warm, comforting spice that complements the rhubarb.
Salt: Enhances all the flavors in the cookie.
Baking Soda and Baking Powder: Our leavening agents for the perfect rise.
Rhubarb: The star of the show! Dice it finely for even distribution throughout the cookie.
Cream Cheese Frosting Ingredients: For an optional but delicious topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Fruit Swap: Try substituting strawberries or apples for the rhubarb.
Nutty Addition: Fold in some chopped walnuts or pecans for extra crunch.
Chocolate Lover’s Version: Add white chocolate chips to complement the tangy rhubarb.
Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of regular flour.

How to Make Rhubarb Cookies

Step 1: Prepare the Dough

Preheat your oven to 375°F. In a large bowl, cream together the brown sugar, softened butter, and egg until smooth. This creates the base of our cookie dough.

Step 2: Add Dry Ingredients

Mix in the flour, cinnamon, salt, baking soda, and baking powder. Beat well until a cohesive dough forms. The cinnamon will give your cookies that irresistible aroma!

Step 3: Incorporate Rhubarb

Gently fold in the finely diced rhubarb. Make sure it’s evenly distributed throughout the dough for bursts of tangy flavor in every bite.

Step 4: Shape and Bake

Using a 1-inch cookie scoop, form balls of dough and place them on a greased cookie sheet. Pop them in the oven for 12-14 minutes until they’re golden brown and baked through.

Step 5: Cool and Frost

Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, top with cream cheese frosting for an extra indulgent treat!

Pro Tips for Making the Recipe

Rhubarb Prep: Pat your diced rhubarb dry with a paper towel to remove excess moisture.
Don’t Overmix: Once you add the flour, mix just until combined to ensure tender cookies.
Consistent Sizing: Use a cookie scoop for uniform cookies that will bake evenly.
Frosting Consistency: Adjust the milk in the frosting recipe to achieve your desired spreadability.

How to Serve

These Rhubarb Cookies are delightful on their own, but here are some serving suggestions to elevate your experience:

Pair with a scoop of vanilla ice cream for a delicious dessert.
Serve alongside a hot cup of tea or coffee for an afternoon treat.
Create ice cream sandwiches using two cookies and your favorite ice cream flavor.

Make Ahead and Storage

Storing Leftovers

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. If frosted, refrigerate for up to 5 days.

Freezing

Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Make-Ahead Option

Prepare the dough and freeze in balls. Bake from frozen, adding a few extra minutes to the baking time.

FAQs

Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before adding to the dough to prevent excess moisture.

What if my cookies spread too much during baking?
If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. This helps solidify the butter and prevents excessive spreading.

Can I make these cookies without the frosting?
Absolutely! These cookies are delicious with or without frosting. Feel free to enjoy them plain or with a simple dusting of powdered sugar.

How do I know when the cookies are done baking?
The edges should be lightly golden, and the centers should look set but still soft. They’ll continue to firm up as they cool on the baking sheet.

Rhubarb Cookies are a delightful way to enjoy this unique spring vegetable in a sweet, satisfying treat. With their perfect balance of tangy and sweet, these cookies are sure to become a new favorite in your baking repertoire. Whether you’re a longtime rhubarb fan or trying it for the first time, these cookies are guaranteed to impress. So grab some rhubarb and get baking – your taste buds will thank you!

Rhubarb Cookies Recipe