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Rhubarb Cookies

Sweet and tart rhubarb cookies perfect for spring baking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 180

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup chopped rhubarb

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
  4. Gradually mix in dry ingredients, then fold in chopped rhubarb until evenly distributed.
  5. Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
  6. Bake 12–15 minutes until lightly golden and set. Cool completely on wire racks.
  7. Optional: Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency and sandwich cookies.

Notes

Chop rhubarb finely and pat dry to prevent excess moisture in cookies.