Description
Soft, chewy Sugar Rhubarb Cookies with a bright tart twist! Made with simple ingredients, they’re the perfect treat for spring and summer baking.
Ingredients
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1 cup rhubarb, diced (fresh or thawed from frozen)
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1 cup unsalted butter, softened
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½ cup white sugar
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½ cup brown sugar
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1 egg
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2 cups all-purpose flour
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½ tsp baking soda
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½ tsp baking powder
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¼ tsp salt
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1 tsp vanilla extract
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(Optional) ½ cup white chocolate chips, nuts, or orange zest
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Cream butter with both sugars until light and fluffy.
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Beat in the egg and vanilla.
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In a separate bowl, whisk flour, baking soda, baking powder, and salt.
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Gradually combine dry ingredients with wet.
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Fold in diced rhubarb and any optional add-ins.
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Scoop dough onto baking sheet and chill for 20–30 minutes.
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Bake for 12–14 minutes until edges are golden.
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Cool on baking sheet for 5 minutes, then transfer to a rack.
Notes
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If using frozen rhubarb, thaw and pat dry completely to avoid excess moisture.
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Chill dough before baking for better shape and texture.
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Cookies deepen in flavor after a few hours.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American, Seasonal Baking
Nutrition
- Calories: 190–210
- Sugar: 13g
- Sodium: 85mg
- Fat: 10g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g