Description
These Rhubarb Cookies are soft, tender, and filled with juicy pieces of fresh rhubarb for the perfect balance of sweet and tart. Finished with a simple vanilla glaze, they’re a unique springtime treat that’s easy to make and perfect for sharing with family and friends.
Ingredients
Scale
Ingredients
For the Cookies
- 2 1/4 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 granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh rhubarb, finely diced
- 1/2 tsp ground cinnamon (optional)
For the Vanilla Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Instructions
- Preheat the oven: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
- Prepare the dough: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually add the dry ingredients until just combined, then gently fold in the diced rhubarb.
- Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Glaze and serve: Whisk together the glaze ingredients and drizzle over the cooled cookies if desired before serving.
Notes
Use fresh rhubarb for the best texture and flavor. If using frozen rhubarb, thaw it completely and pat it dry before adding it to the dough. These cookies stay soft for several days in an airtight container and freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg
Keywords: rhubarb cookies, soft rhubarb cookies, spring cookie recipe, homemade rhubarb cookies, easy rhubarb dessert, fresh rhubarb baking
