Here’s a soft, chewy rhubarb cookie that really lets that tart flavor shine.
Soft Rhubarb Cookies
Ingredients
-
½ cup unsalted butter, softened
-
¾ cup granulated sugar
-
¼ cup brown sugar
-
1 large egg
-
1 tsp vanilla extract
-
1¾ cups all-purpose flour
-
½ tsp baking soda
-
¼ tsp salt
-
1 cup fresh rhubarb, finely diced
-
½ tsp cinnamon (optional but lovely)
Optional add-ins
-
½ cup white chocolate chips
-
½ cup chopped walnuts or pecans
-
Orange zest for extra brightness
Instructions
-
Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Cream butter & sugar
Beat butter, granulated sugar, and brown sugar until light and fluffy. -
Add wet ingredients
Mix in egg and vanilla. -
Dry ingredients
Whisk flour, baking soda, salt, and cinnamon. Gradually mix into wet ingredients. -
Fold in rhubarb
Gently stir in diced rhubarb (and any add-ins). -
Scoop & bake
Drop tablespoonfuls onto baking sheets, spacing 2 inches apart.
Bake 10–12 minutes, until edges are just golden. -
Cool
Let cookies sit on the pan for 5 minutes, then transfer to a rack.
Tips for best cookies
-
Dice rhubarb small to avoid soggy spots
-
Pat rhubarb dry if it’s extra juicy
-
These cookies stay soft—store in an airtight container
Want a twist?
-
Rhubarb–strawberry cookies: swap ½ cup rhubarb for chopped strawberries
-
Glazed version: drizzle with vanilla or lemon glaze
-
Oatmeal rhubarb cookies: replace ½ cup flour with oats
If you want crispy, vegan, or gluten-free rhubarb cookies, I’ve got you.