Description
These Rhubarb Cookies are soft, chewy, and packed with sweet-tart rhubarb flavor. Finished with a light vanilla glaze, they make a unique and delicious homemade treat perfect for spring and summer baking.
Ingredients
Scale
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh rhubarb, finely chopped
- 1/2 cup rolled oats (optional)
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and oats if using.
- Cream butter and sugars: In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Gradually stir the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the chopped rhubarb gently.
- Shape the cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake: Bake for 12–15 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optional glaze: Mix powdered sugar, milk, and vanilla extract and drizzle over cooled cookies.
Notes
Finely chopping the rhubarb helps keep the cookies soft and evenly textured. Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: rhubarb cookies, soft rhubarb cookies, homemade fruit cookies, rhubarb dessert recipe, chewy rhubarb cookies