Description
These soft and chewy rhubarb cookies combine tart fruit with buttery dough. They’re simple to make, full of flavor, and perfect with or without cream cheese frosting.
Ingredients
1 cup unsalted butter, softened
1½ cups granulated sugar
1 large egg
2 tsp vanilla extract
2½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1½ cups finely chopped rhubarb
Optional: ½ cup chopped walnuts or white chocolate chips
Instructions
1. Preheat oven to 350°F and line baking sheets.
2. Cream butter and sugar until fluffy.
3. Add egg and vanilla, mix until smooth.
4. Whisk dry ingredients separately and add to wet.
5. Fold in rhubarb and any optional mix-ins.
6. Scoop dough onto baking sheets.
7. Bake for 12–14 minutes until edges are golden.
8. Cool on pan 2 minutes, then transfer to wire rack.
Notes
Add cream cheese frosting for an indulgent twist.
Replace some sugar with brown sugar for deeper flavor.
Store at room temp up to 4 days or freeze up to 3 months.
- Prep Time: 15
- Cook Time: 14
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg