Hey there, friend! Let’s chat about a dessert that’s as delightful as a spring afternoon: Rhubarb Cookies. These soft, chewy cookies are bursting with the sweet-tart zing of fresh rhubarb, balanced by warm cinnamon and brown sugar, with a hint of creamy white chocolate chips for extra indulgence. They’re like a hug from your favorite bakery, but you can whip them up at home with minimal fuss. Perfect for a cozy afternoon snack, a potluck showstopper, or a sweet treat to share with neighbors, these cookies are a fun twist on classic oatmeal cookies. I discovered this recipe when I had a surplus of rhubarb from my garden and wanted something beyond the usual pie. Now, they’re a springtime staple in my kitchen, and I can’t wait for you to try them! Ready to bake some tangy, sweet magic? Let’s get to it!
Why You’ll Love This Recipe
- Quick and easy: These cookies come together in about 30 minutes, including baking time, making them perfect for a spontaneous baking session.
- Unique flavor: The tart rhubarb paired with sweet brown sugar and cinnamon creates a one-of-a-kind taste that’s both nostalgic and fresh.
- Soft and chewy: Thanks to the moisture from rhubarb and the molasses in brown sugar, these cookies stay pillowy and tender for days.
- Versatile for any occasion: Great for spring picnics, summer barbecues, or even holiday cookie trays when you use frozen rhubarb.
- Family-friendly: The sweet-tart combo appeals to kids and adults, and you can customize them to suit picky eaters.
- Freezer-friendly: Bake a batch now and freeze for up to 3 months—fresh cookies whenever you want!
- Uses simple ingredients: Outside of rhubarb, you likely have everything in your pantry already.
Ingredients You’ll Need
- Fresh rhubarb (Look for bright, firm stalks; frozen works too—just thaw and drain well).
- Unsalted butter (Softened for easy creaming; it adds richness and keeps the cookies tender).
- Brown sugar (Light or dark for that molasses-y sweetness and chewy texture).
- Large egg (Binds everything together and adds structure).
- Vanilla extract (A splash for warmth and depth).
- All-purpose flour (The base for the perfect cookie texture).
- Ground cinnamon (Adds a cozy, spicy note that pairs beautifully with rhubarb).
- Baking soda and baking powder (For lift and a light, fluffy texture).
- Salt (Just a pinch to balance the sweetness).
- White chocolate chips (For creamy sweetness; you can swap for dark chocolate or nuts if you prefer).
- Optional: Old-fashioned oats (For a heartier, oatmeal-cookie vibe).
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the rhubarb
Rinse your rhubarb stalks under cold water to remove any dirt. Trim off the leaves (they’re toxic, so toss them!) and the tough ends. Chop the stalks into small ¼-inch pieces—think the size of chocolate chips. Set aside. If using frozen rhubarb, thaw it completely, drain excess liquid, and pat dry with a paper towel.
Pro tip: Chop the rhubarb finely to ensure it distributes evenly and softens during baking without making the cookies soggy.
Step 2: Preheat and prep
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup a breeze. Get all your ingredients measured and ready—this keeps the process smooth and fun!
Note: Parchment paper is your friend for easy cookie removal and even baking.
Step 3: Cream the wet ingredients
In a large mixing bowl, use a hand mixer or stand mixer to beat ½ cup softened unsalted butter and ¾ cup brown sugar until light and fluffy, about 2–3 minutes. Add 1 large egg and 1 teaspoon vanilla extract, beating until smooth and creamy.
Why this matters: Creaming incorporates air for a tender cookie and ensures the sugar dissolves evenly.
Step 4: Mix the dry ingredients
In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt. If you’re using oats, add ½ cup old-fashioned oats to the dry mix for extra texture.
Heads-up: Whisking the dry ingredients prevents clumps and ensures even rising.
Step 5: Combine and add rhubarb
Slowly add the dry ingredients to the wet mixture, beating on low speed until just combined—don’t overmix, or the cookies might get tough. Gently fold in 1 cup diced rhubarb and ½ cup white chocolate chips with a spatula. The dough will be slightly sticky but manageable.
Optional tweak: For extra crunch, toss in ¼ cup chopped walnuts or pecans. If the dough feels too wet, chill it for 15–30 minutes to make scooping easier.
Step 6: Scoop and bake
Using a 1-inch cookie scoop (or tablespoon), drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart—they’ll spread a bit. Bake for 12–14 minutes, until the edges are lightly golden and the tops look set but still soft. The bottoms should be slightly browned.
Serving tip: For thicker cookies, chill the dough for 30 minutes before baking to reduce spreading. Do a test cookie first to check spread.
Step 7: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—they’ll firm up as they cool. Enjoy warm with a glass of milk or coffee, or let them cool fully for the best texture.
Pro tip: If you want a sparkly finish, sprinkle with coarse sugar right after baking.
Helpful Tips
These rhubarb cookies are a springtime dream, but these tips will make them even more foolproof and versatile:
- Meal prep and make-ahead: Prep the dough up to 2 days ahead and store it in the fridge, tightly wrapped. Or roll into balls, flash-freeze on a baking sheet, and store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
- Storage smarts: Store baked cookies in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Layer with parchment to prevent sticking.
- Keep them soft: The rhubarb’s moisture keeps these cookies soft, but if they start to firm up, pop a slice of bread in the container to restore moisture.
- Perfect pairings: Enjoy with a cup of earl grey tea, coffee, or cold milk for a classic combo. For a dessert spread, pair with fresh berries or a scoop of vanilla ice cream. They’re also great with a light rosé for an adult treat
- Creative twists: Add ½ cup dried cranberries or raisins for extra sweetness, or swap cinnamon for cardamom or ginger for a different spice profile. For a decadent touch, drizzle with a lemon glaze (1 cup powdered sugar, 1–2 tablespoons lemon juice, 1 teaspoon lemon zest).
- Using frozen rhubarb: Thaw and drain frozen rhubarb thoroughly to avoid excess moisture. Pat dry and chop finely if needed. Test-bake one cookie to ensure it doesn’t spread too much; add a tablespoon of flour if it does.
Frequently Asked Questions (FAQs)
Can I make these cookies ahead of time?
Yes! Make the dough up to 2 days ahead and refrigerate, or freeze dough balls for up to 3 months. Bake fresh when ready, or store baked cookies in an airtight container for 3 days at room temp or 5 days in the fridge.
Can I freeze rhubarb cookies?
Absolutely! Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. For unbaked dough, roll into balls, flash-freeze, and store in a bag. Bake from frozen, adding 1–2 minutes to the time.
What if I don’t have fresh rhubarb?
Frozen rhubarb works great! Thaw it completely, drain excess liquid, and pat dry before chopping. Avoid using frozen rhubarb without draining, as it can make the cookies soggy.
Are these cookies good for meal prep?
They’re awesome for meal prep! Bake a batch and store in the fridge for quick snacks or desserts. Or freeze dough balls for fresh-baked cookies anytime. They’re portable and stay soft for days.
How do I make them vegetarian/vegan?
The recipe is vegetarian as is. For vegan, swap butter for plant-based butter, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and choose vegan white chocolate chips or skip them. Check that your brown sugar is vegan (some brands use bone char).
I bake these rhubarb cookies every spring when my garden’s rhubarb patch goes wild, and they’re a hit every time! They’re my favorite way to share the season’s bounty with friends and family. One last tip: try adding a pinch of orange zest to the dough for a citrusy twist—it’s a game-changer. Give these a whirl and let me know how they turn out—I’d love to hear your favorite add-ins or how you enjoy them!
Rhubarb Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh rhubarb finely chopped
- ½ cup chopped walnuts or pecans optional
- ½ teaspoon cinnamon optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Add rhubarb and nuts: Gently fold in the chopped rhubarb and optional nuts.
- Form the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Bake in the preheated oven for 10–12 minutes or until the edges of the cookies are golden brown.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
- If fresh rhubarb is unavailable, you can use frozen rhubarb (just make sure to thaw and drain any excess liquid).
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
