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Rhubarb Cookies

These Rhubarb Cookies perfectly balance sweet and tart with a delightful crunch, celebrating the tangy goodness of rhubarb.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh rhubarb chopped
  • 1/2 cup walnuts or pecans chopped (optional)

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wooden spoon or spatula
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs and vanilla extract, mixing until combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  7. Gently fold in the chopped rhubarb and nuts if using.
  8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store in an airtight container for up to one week. Freeze for up to three months.