1. Prep the Rhubarb
Dice rhubarb into small pieces (no need to peel).
2. Cream Butter & Sugars
In a bowl, beat butter, granulated sugar, and brown sugar until fluffy (~2 mins).
Mix in egg and vanilla.
3. Add Dry Ingredients
Whisk together flour, baking soda, cinnamon, and salt.
Gradually mix into the wet ingredients until just combined.
Fold in rhubarb (and white chocolate chips, if using).
4. Chill the Dough (Optional but Recommended!)
Refrigerate for 30 mins (helps prevent spreading).
5. Bake to Perfection
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Scoop 1-tbsp balls of dough, spacing 2 inches apart.
Bake for 10-12 mins until edges are golden (centers will look soft).
6. Cool & Enjoy!
Let cool on the pan for 5 mins, then transfer to a rack.
Sprinkle with coarse sugar while warm (optional).
Pro Tips for the Best Cookies
🌿 Use fresh rhubarb – Frozen can make cookies too wet (thaw & drain if using).
🔥 Don’t overbake – They firm up as they cool.
🌀 Add a glaze – Mix ½ cup powdered sugar + 1 tbsp milk for drizzle.
🍓 Strawberry twist – Add ½ cup diced strawberries for a classic combo.
FAQs
❓ Can I use frozen rhubarb?
Yes, but thaw and pat dry to remove excess moisture.
❓ Why are my cookies flat?
Butter may have been too soft—chill dough longer next time.
❓ How do I store leftovers?
Room temp: 3 days (in an airtight container).
Freezer: 1 month (thaw at room temp).
❓ Can I make these gluten-free?
Use 1:1 GF flour blend + ½ tsp xanthan gum.
