Go Back

Rhubarb Cookies

Soft, chewy cookies with bursts of tart rhubarb balanced by a buttery, sweet dough — a cozy springtime treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup fresh rhubarb finely chopped
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon optional
  • 0.5 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cup sour cream or plain yogurt

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, salt, and cinnamon.
  3. Cream butter, brown sugar, and granulated sugar until fluffy.
  4. Beat in egg, vanilla, and sour cream until smooth.
  5. Gradually mix in dry ingredients, then fold in chopped rhubarb.
  6. Drop dough by tablespoons onto baking sheets and bake for 10–12 minutes.
  7. Cool 5 minutes on the sheet, then transfer to a wire rack.

Notes

These cookies are soft, chewy, and full of spring flavor. Add a drizzle of lemon glaze for an extra treat.