The Best Rhubarb Cookies: Soft, Simple, And So Satisfying
These soft and chewy rhubarb cookies are sweet, tart, and easy to make from scratch. Perfect with fresh or frozen rhubarb, and loaded with brown sugar and cinnamon for a comforting homemade treat.
Ingredients
- 1 ¼ cups brown sugar
- ⅔ cup butter softened
- 1 large egg room temperature
- 1 ¾ cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ cups rhubarb finely diced
Instructions
- Preheat oven to 375ºF and grease or line a baking sheet.
- Cream together brown sugar, softened butter, and egg until smooth.
- Add flour, cinnamon, salt, baking soda, and baking powder. Mix until dough forms.
- Fold in diced rhubarb evenly.
- Scoop dough into 1-inch balls and space them on baking sheet.
- Bake for 12–14 minutes until golden at edges.
- Cool on sheet for 2 minutes, then move to a wire rack.
Notes
If using frozen rhubarb, thaw and blot dry. Add a tablespoon or two of flour if dough seems wet.
Chilling the dough improves texture and helps cookies bake thicker.
Store in airtight container up to 5 days or freeze up to 2 months.
Tried this recipe?Let us know how it was!