Soft and Chewy Rhubarb Cookies

This tangy-sweet rhubarb cookie recipe transforms the often-overlooked spring vegetable into soft, chewy treats that will have everyone asking for seconds. Each bite delivers the perfect balance of sweetness with rhubarb's signature tartness in a cookie that's deceptively simple to make.

I discovered this recipe during a spring glut of rhubarb from my garden when I was tired of making the same old pies and crumbles. Now these cookies are my signature spring treat that friends request as soon as they spot the first rhubarb stalks at the farmers market.

Ingredients

• 1 cup light brown sugar: adds rich caramel notes that perfectly complement the tart rhubarb
• ½ cup unsalted butter: at room temperature ensures proper creaming for a tender cookie texture
• 1 large egg: at room temperature helps bind ingredients and provides structure
• 1¾ cups all purpose flour: creates the perfect cookie foundation look for unbleached for best flavor
• 1 teaspoon ground cinnamon: adds warm spice notes that enhance the rhubarb flavor
• ½ teaspoon baking soda: provides lift and tenderness
• ½ teaspoon baking powder: works with baking soda for the perfect rise and texture
• ¼ teaspoon salt: balances sweetness and enhances overall flavor
• 1 cup finely diced fresh rhubarb: brings bright tanginess and moisture choose firm crisp stalks for best results

Step-by-Step Instructions

Prepare Oven and Pan:

Preheat your oven to 375°F and line cookie sheets with parchment paper or silicone mats. This temperature creates the perfect environment for cookies to rise properly while developing golden edges.

Create the Base:

Beat the butter, brown sugar, and egg together until the mixture becomes light and fluffy. This crucial step incorporates air into the dough which helps create that soft tender texture. Aim for about 2 minutes of beating until the color lightens noticeably.

Add Dry Ingredients:

Incorporate the flour, cinnamon, baking soda, baking powder, and salt with slow mixing just until combined. Overmixing at this stage develops gluten which can make cookies tough, so stop as soon as the flour disappears into the dough.

Fold in Rhubarb:

Gently fold the diced rhubarb into the cookie dough using a spatula with a light hand. The rhubarb pieces should be evenly distributed throughout the dough without being crushed or broken down.

Shape and Bake:

Using a small cookie scoop, portion the dough onto prepared cookie sheets leaving about 2 inches between each cookie. Bake for 12 to 14 minutes until the edges become lightly golden while centers remain soft. The cookies will continue cooking from residual heat after removal.

Cool Properly:

Allow cookies to rest on the baking sheet for 5 minutes to set up before transferring to a wire rack. This prevents breaking while the cookies are still fragile from the oven heat.

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The brown sugar is my secret weapon in this recipe. I tried making these with white sugar once and the depth of flavor was completely missing. The molasses notes in brown sugar create a beautiful foundation that makes the rhubarb shine instead of just tasting sour. My grandmother always said brown sugar was rhubarb's best friend and these cookies prove her right.

Working With Rhubarb

Rhubarb varies significantly in water content depending on when it's harvested and the growing conditions. Early spring rhubarb tends to be more tender with higher moisture while late season stalks can be woodier and drier. If your cookie dough seems overly wet after adding the rhubarb, gradually incorporate additional flour one tablespoon at a time until the dough holds together without being sticky. Remember that the cookies will firm up during baking as some moisture evaporates.

Make Ahead Options

The dough can be prepared up to 24 hours in advance and refrigerated before baking. This not only makes the recipe more convenient but actually improves the flavor as the ingredients have time to meld. If baking from refrigerated dough add 1 to 2 minutes to the baking time. You can also freeze portioned dough balls on a baking sheet then transfer to a freezer bag for storage up to 2 months. Bake directly from frozen adding about 3 minutes to the baking time.

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Seasonal Variations

While rhubarb is the star of this recipe take advantage of seasonal fruits to create delicious variations throughout the year. In summer try substituting half the rhubarb with diced strawberries for a classic flavor combination. Fall brings opportunities to use diced apples with extra cinnamon for a harvest cookie. Winter versions can incorporate dried cranberries with orange zest for holiday appeal. The cookie base remains the same only the mix ins change with the seasons.

Serving Suggestions

These cookies shine as part of an afternoon tea spread alongside other spring treats. For an elevated dessert experience try making ice cream sandwiches using vanilla bean ice cream between two completely cooled cookies. The cookies also package beautifully in kraft paper boxes tied with twine for thoughtful hostess gifts during rhubarb season.

Frequently Asked Questions

→ How do you store rhubarb cookies?

Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

→ Can I use frozen rhubarb for these cookies?

Yes, you can use frozen rhubarb, but make sure to thaw and drain it well before adding it to the dough to avoid excess moisture.

→ Why is my cookie dough too sticky?

The water content in your rhubarb or humidity may cause sticky dough. Add 1-2 tablespoons of flour to adjust.

→ What other flavors pair well with rhubarb?

Vanilla, almond extract, cinnamon, white chocolate chips, strawberries, and nuts are excellent additions to complement rhubarb.

→ Do I need to chill the dough before baking?

Chilling the dough for 15-30 minutes helps prevent the cookies from spreading too much and enhances their texture.