Easy Rhubarb Cookies

These are the soft, chewy cookies I make when I’ve got a fistful of backyard rhubarb and exactly zero desire to fuss. Think tender vanilla-lemon dough with tart, jammy pops of rhubarb in every bite. They’re not overly sweet (rhubarb keeps everyone honest), they come together in one bowl, and the edges get just the right amount of caramel-y. If you’re rhubarb-curious or rhubarb-obsessed, this is the move.

My husband calls these “breakfast cookies,” which is… generous, but I’m not arguing. The kids will sneak them off the cooling rack like tiny raccoons, and I’ve learned to tuck a couple into the freezer for me, because otherwise they’re just gone. We ate a batch in the car once, still warm, passing the container back and forth and burning our tongues a little. Worth it.

How to Make It

Grab 1 to 1 1/2 cups of rhubarb and chop it teeny—like pea-sized. Toss it with a spoonful of sugar and set it aside while you mix the dough. That little rest pulls out excess juice so your cookies don’t go puddle-mode.

In a bowl, mash together softened butter, a splash of neutral oil (keeps them soft for days), sugar, brown sugar, vanilla, lemon zest, and an egg. Nothing fancy—just smoosh until creamy. Sprinkle in flour, baking soda, baking powder, salt, and a spoon of cornstarch (cookie insurance). Fold it together until you don’t see dry spots.

Now, drain off any rhubarb liquid, pat the rhubarb dry (paper towel party), and fold it in. If the dough feels loose, pop it in the fridge for 20–30 minutes. If it looks scoopable and holds shape, you can roll right into it.

Scoop onto a parchment-lined sheet, give them some elbow room, and bake at 350°F until the edges barely set and the tops look puffy and matte—about 10–12 minutes. They’ll look slightly underdone; that’s your sign to pull them. Let them hang on the sheet for a minute, then transfer to a rack. Try to wait until they’re warm, not molten. I never do.

✔Ingredient Notes

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– Rhubarb: Chop small so it disperses and doesn’t make soggy pockets. If it’s especially juicy, macerate with 1 tsp sugar and blot dry before mixing in.
– Unsalted butter: Soft, not melted. If you forgot to soften it, microwave 5–8 seconds at a time; a few soft edges are fine.
– Neutral oil: Just 1/4 cup keeps cookies tender on day two. Skip if you want a firmer edge; add a minute to bake time.
– Granulated + brown sugar: The mix gives chew and a little caramel vibe. All white sugar works; they’ll be a touch crisper.
– Egg: Room temp if you remember, cold if you don’t—truly fine either way.
– Flour: All-purpose, measured with the fluff-scoop-level method so you don’t pack it and get cakey cookies.
– Cornstarch: Tiny bit = softer center and less spread. If you skip it, chill the dough for 30 minutes.
– Lemon zest + vanilla: Zest brightens without shouting lemon; vanilla keeps it cookie. I add 1 tsp zest and a whisper of juice.
– White chocolate chips (optional): Sweet pops against the tang. If using, 1/2 cup is plenty—more turns it into candy-land.

✔Recipe Steps

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
2. Chop 1–1 1/2 cups rhubarb into pea-size pieces; toss with 1 tsp sugar and set aside 10 minutes.
3. Cream 1/2 cup softened butter, 1/4 cup neutral oil, 3/4 cup sugar, 1/4 cup brown sugar, 1 tsp vanilla, 1 tsp lemon zest, and 1 egg until smooth.
4. Whisk 2 cups flour, 1 tbsp cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt; fold into wet mix just until combined.
5. Drain and pat rhubarb dry; fold into dough. Chill 20–30 minutes if soft. Scoop 1 1/2 tbsp mounds onto sheets, 2 inches apart.
6. Bake 10–12 minutes until edges set and centers look slightly underdone; cool 2 minutes on sheet, then move to a rack. Yields about 18–22 cookies.

What to Serve It With

– Hot coffee or a cold glass of milk—classic.
– A scoop of vanilla bean ice cream if you’re feeling extra.
– Greek yogurt and berries to fake a “balanced breakfast.”
– A little lemon drizzle (powdered sugar + lemon juice) if you like things zingy.

✔Tips & Mistakes

– Pat the rhubarb dry. Seriously. Wet fruit = spread city.
– Don’t overbake. Pull when the tops are matte but still soft; they set as they cool.
– Chill if the dough is loose. Warm kitchens make flat cookies.
– Cut the rhubarb small. Big chunks leak and collapse the cookie.
– Rotate pans halfway if your oven runs hot on one side.
– If using white chocolate, reduce sugar by a tablespoon or two if you’re sweetness-sensitive.

✔Storage Tips

Room temp in an airtight container for 3 days—tuck a slice of bread in there to keep them soft. Fridge for up to 5 days if your kitchen’s warm (they’re actually amazing cold, like fudgy). Freeze baked cookies up to 2 months; thaw on the counter. You can also freeze scooped dough balls and bake from frozen—add 1–2 minutes. Breakfast cookie? I won’t tell.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 GF flour blend with xanthan gum. Chill the dough; they bake great.
– Dairy-free: Swap butter for vegan butter or all neutral oil (use 1/2 cup total oil). Expect a tad more spread.
– Egg-free: 1 flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 minutes). Slightly cakier, still lovely.
– Strawberry-rhubarb: Half rhubarb, half finely diced strawberries; blot both really well.
– Spices: Pinch of cardamom or ginger is so good with rhubarb. Don’t overdo it—1/4 tsp tops.
– Sweetness swaps: Honey or maple works but makes softer, spreadier cookies—use 2–3 tbsp less and chill the dough.
– Add-ins: Toasted almonds or pistachios, or swap white chocolate for chopped dark if you like it moodier.

Frequently Asked Questions

Easy Rhubarb Cookies

Soft and chewy rhubarb cookies with a hint of cinnamon and vanilla. A simple, bright treat that pairs tangy rhubarb with classic cookie sweetness—perfect for spring baking.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.5 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups rhubarb finely chopped

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat softened butter with granulated sugar and brown sugar until light and creamy, 2 to 3 minutes.
• Beat in the egg and vanilla until well combined, scraping down the bowl as needed.
• Add dry ingredients to the wet mixture and mix on low just until a soft dough forms; do not overmix.
• Fold in the chopped rhubarb until evenly distributed.
• Scoop dough into 1.5-tablespoon mounds and place 2 inches apart on prepared sheets.
• Bake 10 to 12 minutes, until edges are set and centers look just barely done.
• Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For tidier edges, finely chop rhubarb so pieces are small and uniform. Store cookies in an airtight container at room temperature for up to 3 days, or freeze up to 2 months.