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Rhubarb Cookies

Soft, chewy cookies with tart rhubarb pieces and a buttery sweet dough — the perfect springtime treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cups rhubarb finely diced
  • 1 tbsp cornstarch to coat rhubarb

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Toss diced rhubarb with cornstarch; set aside.
  3. Cream butter and sugars until light and fluffy, then add eggs and vanilla.
  4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Combine wet and dry ingredients until just mixed; fold in rhubarb.
  6. Scoop dough onto baking sheets and bake for 11–13 minutes.
  7. Cool on baking sheet 5 minutes, then transfer to wire rack.

Notes

For extra sweetness, drizzle with vanilla glaze. Store in airtight container up to 4 days.