Rhubarb Cookies

Prep Time: 20 minutes | Cook Time: 12-14 minutes per batch | Total Time: 50 minutes (plus cooling)
Difficulty: Easy | Intensity: Low (simple mixing, no special equipment needed)
Yield: Approximately 36 cookies | Category: Dessert, Cookie, Spring, Fruit

Capture the unique, tangy-sweet magic of spring’s ruby-red stalks in a delightful handheld treat. These Soft & Chewy Rhubarb Cookies are a revelation—featuring tender, buttery cookie dough packed with juicy pieces of fresh rhubarb and studded with sweet white chocolate chips. Topped with a simple vanilla glaze, they offer the perfect balance of sweet and tart in every bite. Far from the usual pies and crisps, this cookie recipe is a wonderfully innovative way to enjoy rhubarb’s vibrant flavor. They’re soft, cake-like, and utterly irresistible, making them perfect for bake sales, afternoon tea, or a sunny spring picnic.

---

Ingredients

For the Rhubarb Cookies:

• 2 ¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 1 cup granulated sugar

• ½ cup light brown sugar, packed

• 2 large eggs, at room temperature

• 2 tsp pure vanilla extract

• 1 ½ cups fresh rhubarb, finely diced (about 2-3 medium stalks)

• 1 tbsp all-purpose flour (for tossing with rhubarb)

• 1 cup white chocolate chips

For the Vanilla Glaze (Optional but Recommended):

• 1 cup powdered sugar, sifted

• 2-3 tbsp milk or cream

• ½ tsp pure vanilla extract

• Pinch of salt

---

Instructions

Step 1: Prepare the Rhubarb & Dry Ingredients

1. Wash and dry the rhubarb stalks thoroughly. Trim off any leafy ends (note: rhubarb leaves are toxic and must be discarded). Finely dice the stalks into ¼-inch pieces—you should have about 1 ½ cups.

2. In a small bowl, toss the diced rhubarb with 1 tablespoon of flour. This helps absorb excess moisture and prevents the rhubarb from sinking to the bottom of the cookies.

3. In a separate medium bowl, whisk together the 2 ¼ cups flour, baking soda, baking powder, and salt. Set aside.

Step 2: Cream the Butter & Sugars

1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream the softened butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes, until the mixture is light, fluffy, and pale in color.

Step 3: Build the Cookie Dough

1. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract.

2. With the mixer on low speed, gradually add the flour mixture, mixing just until the dry ingredients are incorporated and no streaks of flour remain. Do not overmix.

3. Using a rubber spatula, gently fold in the flour-tossed diced rhubarb and the white chocolate chips until evenly distributed. The dough will be thick and slightly sticky.

Step 4: Scoop & Bake

1. Using a medium cookie scoop (about 1.5 tablespoons), drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

2. Bake one sheet at a time on the center rack for 12-14 minutes. The cookies are done when the edges are lightly golden and the centers look just set. They will still be very soft—this is key for a chewy texture.

3. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. During this time, they will finish setting. Then, transfer them to a wire rack to cool completely before glazing.

Step 5: Prepare the Vanilla Glaze

1. Once the cookies are completely cool, make the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, vanilla extract, and a tiny pinch of salt.

2. Whisk until completely smooth. The glaze should be thick but pourable. Add an additional teaspoon of milk if it’s too thick.

3. Using a spoon, drizzle the glaze back and forth over the cooled cookies in a zig-zag pattern. Allow the glaze to set for at least 20-30 minutes before stacking or storing.

---

Baker’s Notes & Tips for Success

• Rhubarb Prep is Crucial: Ensure your rhubarb is very finely diced. Larger chunks release too much moisture and can create soggy spots in the cookies. A ¼-inch dice is perfect.

• Don’t Overbake: These cookies rely on a slightly soft center for their wonderful chewy texture. They will look underdone when you take them out—trust the process. The edges should be lightly golden.

• Room Temperature Matters: Using room temperature eggs and butter is essential for proper emulsification, which creates a uniform, tender cookie crumb.

• Flour Tossing: Never skip tossing the rhubarb in flour. This simple step is what keeps the vibrant pieces suspended throughout the cookie.

• Storage: Store completely cooled, glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw and glaze before serving.

• Variations:

  • Strawberry-Rhubarb: Fold in ½ cup of finely diced fresh strawberries along with the rhubarb.

  • Lemon Zest: Add the zest of one lemon to the dough for a bright, citrusy note that complements the rhubarb beautifully.

  • Nutty Crunch: Substitute ½ cup of the white chocolate chips with chopped pecans or walnuts.

---

Nutrition Information (Per Cookie, with glaze)

**Percent Daily Values are based on a 2000 calorie diet. These are estimates and will vary based on specific ingredients and brands used. Nutrient data includes the optional vanilla glaze.*