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low angle shot of a stack of rhubarb cookies with a broken in half cookie on the top of the stack.
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Rhubarb Cookies

The texture of these cookies is perfect and so addicting!  Chewy, sweet cookies are studded with bright pink bits of tangy rhubarb.
Course Dessert Recipes
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Robin Donovan

Ingredients

  • 1 cup brown sugar
  • ½ cup unsalted butter softened
  • 1 egg
  • 1 ¾ cups flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup finely diced fresh rhubarb or frozen rhubarb

Notes

  1. Preheat the oven to 375ºF and coat a large baking sheet or cookie sheet with butter or nonstick cooking spray.
  2. In a large bowl, cream the brown sugar and butter together until light and fluffy. Add the egg and beat to incorporate.
  3. Add the flour, cinnamon, salt, baking soda, and baking powder. Beat well until the dough is well combined.
  4. Add the chopped rhubarb and beat to incorporate it.
  5. Using a cookie scoop (1 inch), form balls of dough and place them on the prepared baking sheet.
  6. Bake cookies in the preheated oven for 12 to 14 minutes or until golden brown and baked through. Transfer to a wire rack to cool completely.