Soft & Chewy Rhubarb Cookies – A Tart & Sweet Delight! 🌿πŸͺ


 


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).
πŸ”₯ Don’t overbake – They firm up as they cool.
πŸŒ€ Add a glaze – Mix ½ cup powdered sugar + 1 tbsp milk for drizzle.
πŸ“ 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.

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