Soft & Chewy Rhubarb Cookies – A Tart & Sweet Delight! 🌿🍪


Love rhubarb? These cookies are a must-try! Tangy rhubarb meets sweet vanilla cookie dough in these soft, chewy, and slightly crisp treats. Perfect for spring baking, tea time, or using up that garden rhubarb, these cookies are uniquely delicious and totally addictive!

With a hint of cinnamon and a buttery crumb, they’re like a rhubarb crisp in cookie form—great with a scoop of vanilla ice cream or just a cold glass of milk.

Why You’ll Love This Recipe

✅ Balanced sweet-tart flavor – Rhubarb shines without being too sour.
✅ Soft & chewy texture – Slightly crisp edges, tender middle.
✅ Easy to make – No fancy techniques required.
✅ Great for gifting – Unique and memorable!

Ingredients (Makes 24 Cookies)

Cookie Dough

  • 1 cup diced fresh rhubarb (about 2 stalks)

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • ¼ cup brown sugar, packed

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 ½ cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp cinnamon

  • ¼ tsp salt

Optional Add-Ins

  • ½ cup white chocolate chips (for extra sweetness)

  • 1 tbsp cornstarch (for thicker texture)

  • Coarse sugar (for sprinkling on top)

Step-by-Step Instructions



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