When spring hits and rhubarb starts popping up everywhere, it’s time to make something magical: Rhubarb Cookies. These little bites of sweet and tart goodness will have you reaching for “just one more” until, whoops, they’re all gone.
Why You’ll Love These Rhubarb Cookies
If you’ve never had rhubarb cookies before, get ready. They’re soft, chewy, and packed with bright pops of rhubarb in every bite. Plus, if you’re a fan of brown sugar rhubarb cookies or you’re hunting for rhubarb cookies with frosting, you’re going to love this version. The vanilla glaze drizzled on top adds just the right touch of extra sweetness.
Ingredients You’ll Need
(You’ll find full measurements in the recipe card below.)
- Unsalted butter: Softened to create that perfect tender cookie.
- Brown sugar and granulated sugar: Sweetness with a hint of molasses flavor.
- Eggs: Help bind everything together.
- Vanilla extract: A classic flavor booster.
- All-purpose flour: The cookie’s foundation.
- Baking soda: For a light, tender texture.
- Salt and cinnamon: Balances and warms the flavor.
- Fresh rhubarb: Diced small so you get rhubarb in every bite.
For the Vanilla Glaze
- Powdered sugar: The base of any good glaze.
- Milk: To thin it out perfectly.
- Vanilla extract: Adds that dreamy vanilla flavor.
How to Make Rhubarb Cookies
Step 1: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy and light.
Step 2: Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Step 4: Mix It All Together
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the diced rhubarb gently.
Step 5: Bake to Perfection
Drop rounded spoonfuls of dough onto a lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, until the edges are lightly golden.
Step 6: Drizzle That Glaze
While the cookies cool, whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled cookies and let it set.
Estimated Nutrition and Prep Time
Nutrition Facts (per cookie)
- Calories: 150
- Carbohydrates: 22g
- Protein: 2g
- Fat: 6g
- Fiber: 0.5g
- Sugar: 14g
Nutrition may vary slightly based on cookie size and glaze amount.
Preparation Time
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 30 minutes
Tips for the Best Brown Sugar Rhubarb Cookies
- Dice the rhubarb small: It bakes more evenly and blends better into the dough.
- Use fresh rhubarb: For the brightest flavor, though frozen works too (just thaw and drain it first).
- Don’t overbake: These are best when soft and just golden at the edges.
- Customize with oatmeal: Want a hearty twist? Add a cup of oats to make rhubarb cookies oatmeal-style!
How to Serve Rhubarb Cookies
Serve these cookies freshly glazed with a cup of coffee or tea. They’re perfect for brunch spreads, afternoon snacks, or as a sweet end to a spring picnic. A little extra sprinkle of powdered sugar right before serving looks fancy (even if you’re in sweatpants).
Preparing Ahead and Storing
You can make the cookie dough ahead of time and chill it in the fridge for up to 48 hours. Perfect for baking fresh batches on demand!
Store baked cookies in an airtight container at room temperature for up to 3 days. They also freeze beautifully just freeze them plain and add the glaze after thawing.
A Little Storytime
The first time I baked these brown sugar rhubarb cookies, I wasn’t sure if my kids would go for something “weird and pink” inside their treats. But after the first bite, they were hooked and now they ask for “those tangy pink cookies” every spring. Talk about a baking win!
FAQs About Rhubarb Cookies
Can I use frozen rhubarb?
Yes! Thaw and drain it well before adding it to your dough.
What about adding strawberries?
Absolutely. Strawberry rhubarb cookies are divine! Swap out half the rhubarb for diced fresh strawberries.
Can I skip the glaze?
Sure can. They’re delicious plain, but the vanilla glaze takes them to the next level.
How do I make rhubarb cookies oatmeal-style?
Just mix in 1 cup of rolled oats with the dry ingredients. It adds a hearty texture!
Can I add nuts?
Yes! Walnuts or pecans pair beautifully with the tart rhubarb.
Can I make these dairy-free?
Use plant-based butter and milk alternatives. Easy swap!
Can I double this recipe?
Definitely. These cookies freeze well, so it’s worth making a double batch.
How do I keep the cookies soft?
Store them with a slice of bread in the container to keep them extra moist.
Conclusion
If you’re craving something sweet, tart, and totally irresistible, you have to try these Rhubarb Cookies. Whether you go for brown sugar rhubarb cookies, strawberry rhubarb cookies, or even rhubarb cookies with frosting, they’re a springtime favorite that everyone will love!
Rhubarb Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Electric mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 1/4 cups brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cups fresh rhubarb diced
Vanilla Glaze
- 1 cup powdered sugar
- 1 1/2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet ingredients, mixing until combined. Fold in diced rhubarb.
- Drop spoonfuls of dough onto the prepared baking sheets. Bake for 10-12 minutes until lightly golden.
- While cookies cool, whisk powdered sugar, milk, and vanilla together to make glaze. Drizzle glaze over cooled cookies.