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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Servings:
Calories: 120kcal
Ingredients
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.