If you love the sweet-tart thrill of rhubarb, these Rhubarb Cookies will hit all the right notes! With a hint of cinnamon and nutmeg, a buttery crumb, and bursts of fresh rhubarb in every bite, this recipe is the perfect celebration of springtime baking. Rhubarb Cookies are soft, delicately flavored, and guaranteed to convert even the most skeptical of rhubarb eaters. Whether you’re welcoming warmer weather or just want a new cookie to add to your repertoire, these are simply irresistible.
Ingredients You’ll Need
You’ll be amazed by how simple but essential these ingredients are. Each one brings something unique to the party: from structure and sweetness, to tender chewiness and a pop of tangy flavor in every cookie.
- Granulated Sugar (1 cup): Sweetens the dough and helps create a light, tender cookie.
- Unsalted Butter, softened (½ cup): Adds richness and helps create that soft, melt-in-your-mouth texture.
- Large Egg (1): Binds everything together and lends a bit of lift to the cookies.
- Vanilla Extract (1 teaspoon): Enhances the aroma and gives the cookies a cozy, comforting flavor backbone.
- All-Purpose Flour (2 cups): Provides structure so your cookies hold their beautiful shape.
- Baking Soda (½ teaspoon): Ensures your cookies puff up perfectly and don’t turn out dense.
- Salt (½ teaspoon): Balances sweetness and enhances all the other flavors.
- Fresh Rhubarb, finely chopped (1 cup): The star of the show—look for bright red stalks for the prettiest appearance and best flavor.
- Chopped Walnuts, optional (½ cup): Lend crunch and a satisfying earthy note; feel free to skip these if you’re nut-free.
- Ground Cinnamon (½ teaspoon): Warms up the flavor and highlights the rhubarb’s tartness.
- Ground Nutmeg (¼ teaspoon): Adds subtle depth that makes these cookies feel extra special.
How to Make Rhubarb Cookies
Step 1: Prepare Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this not only keeps the cookies from sticking but also makes for super easy cleanup. Getting your equipment ready early sets you up for smooth, stress-free baking!
Step 2: Cream the Sugar and Butter
In a large mixing bowl, combine the granulated sugar and softened unsalted butter. Beat them together until light and fluffy—this step is key for creating cookies with a delicate, pillowy crumb. Don’t rush it; the more air you whip into this mixture, the better your Rhubarb Cookies will be.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is fully incorporated. This will help bind the dough and add a comforting, delicious aroma that will fill your kitchen before the cookies even hit the oven!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This step ensures that every bite of your cookies gets an even distribution of leavening, spice, and seasoning.
Step 5: Combine Wet and Dry Ingredients
Gradually add the whisked dry ingredients to your wet mixture, stirring gently. Mix just until combined—over-mixing dough can lead to tough cookies, and we’re going for soft and tender!
Step 6: Fold in Rhubarb and Walnuts
Gently fold in the chopped rhubarb and, if you like, the walnuts. Be careful not to crush the rhubarb; those bursts of tartness are what make Rhubarb Cookies so memorable.
Step 7: Scoop and Bake
Drop the dough by rounded tablespoons onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, watching for those golden-brown edges that signal cookie perfection. Let them cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling completely.
How to Serve Rhubarb Cookies
Garnishes
For a little extra pizzazz, try drizzling your cooled Rhubarb Cookies with a quick glaze made from powdered sugar and lemon juice. Dusting with powdered sugar or adding a sprinkle of cinnamon on top adds a lovely finishing touch that both looks and tastes delightful.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. They’re also fabulous alongside a cup of tea, coffee, or even a zesty rhubarb compote if you’re feeling particularly fancy!
Creative Ways to Present
You can create a pretty dessert platter by stacking your Rhubarb Cookies on a rustic wooden board, garnished with a few fresh rhubarb ribbons or edible flowers. For gifting, tuck a few cookies into cellophane bags tied with ribbon—a charming touch for springtime celebrations or picnics!
Make Ahead and Storage
Storing Leftovers
Store your cooled cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and flavorful, thanks to the moisture from the rhubarb—you might even find they get better after a day!
Freezing
These cookies are a dream for make-ahead bakers. Simply freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 2 months. For best results, thaw at room temperature before serving.
Reheating
If you prefer your cookies warm, pop them in a 300°F (150°C) oven for just a few minutes, or microwave for about 10 seconds each. This refreshes the texture and makes the aroma of cinnamon and rhubarb pop all over again!
FAQs
Can I use frozen rhubarb to make Rhubarb Cookies?
Absolutely! Just make sure to thaw and drain frozen rhubarb thoroughly before adding it to your dough. Otherwise, excess moisture might make the cookies spread too much.
Is there a nut-free version?
Definitely. The walnuts are completely optional—just leave them out if you prefer a nut-free treat. The cookies are still tender and full of rhubarb flavor without them.
Can I substitute other fruits for rhubarb?
While the unique tartness of rhubarb is the star here, you could try chopped strawberries or tart apples for a fun twist. Keep in mind, though, you’ll end up with a different flavor profile.
How do I know when the cookies are done baking?
The edges should be lightly golden brown, and the cookies will look set but still soft in the middle. They’ll continue to firm up as they cool—resist the urge to overbake!
Can I make the dough ahead of time?
Yes, you can mix up the dough and store it, covered, in the refrigerator for up to 24 hours before baking. This is a great way to get a jump on your baking, and chilling the dough may even enhance the flavors.
Final Thoughts
I can’t recommend these Rhubarb Cookies enough—they’re soft, fragrant, and absolutely packed with springtime personality. If you’ve never tried baking cookies with rhubarb, you’re in for a delightful surprise. Pull out your mixing bowl and give them a go; I have a feeling they’ll become a treasured recipe in your own kitchen too!
Print
Rhubarb Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These delightful Rhubarb Cookies are a perfect treat that captures the essence of spring. With a tender, buttery base studded with tangy rhubarb and crunchy walnuts, these cookies are a delightful balance of sweet and tart flavors.
Ingredients
For the Cookies:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped fresh rhubarb
- ½ cup chopped walnuts (optional)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add rhubarb and walnuts: Fold in the chopped rhubarb and walnuts, if using.
- Bake: Drop the dough onto the baking sheet and bake for 10 to 12 minutes until golden brown.
- Cool: Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra flavor, drizzle cooled cookies with a simple glaze made from powdered sugar and lemon juice.
- These cookies 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: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
