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Rhubarb Cookies

Rhubarb cookies made as soft, pillowy drop cookies with pink rhubarb pieces in every bite. Finished with a light sugar sparkle and baked until the edges set while the centers stay tender.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
cookie base
  • 1 cup butter, softened
  • 1.5 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
rhubarb and topping
  • 2 cup fresh rhubarb, finely diced
  • 0.5 cup sugar for sprinkling

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Whisk together all-purpose flour, baking soda, and salt until evenly combined.
Mix the dough
  1. Cream butter and brown sugar until fluffy, then beat in eggs and vanilla extract.
  2. Mix in the dry ingredients until just combined, then fold in diced fresh rhubarb.
Shape, top, and bake
  1. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
  2. Sprinkle the tops with sugar for sprinkling.
  3. Bake at 350°F for 10-12 minutes until edges are set but centers still look soft.
Cool
  1. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Pro tip: Dice the rhubarb very finely so the pink pieces distribute without making the cookies spread too much. Store airtight at room temperature up to 3 days, or refrigerate up to 5 days. Freeze baked cookies for up to 2 months. For a lighter option, substitute half the butter with plain Greek yogurt for a slightly softer, less buttery texture.