If you’ve ever found yourself staring at a bundle of rhubarb wondering, “What else can I make besides pie?”, this one’s for you. These rhubarb cookies are sweet, slightly tangy, and have just the right amount of cozy spice to make them feel like a warm hug in cookie form. And yes — they’re made even more irresistible with a brown sugar twist that turns everyday ingredients into something extraordinary. Whether you’re a busy mom needing a bake-sale savior or a weekend baker looking for something a little different, this recipe is a keeper.
Why You’ll Love These Rhubarb Cookies
Let’s be honest, rhubarb tends to get pigeonholed into crisps and cobblers. But in cookies? It’s the unexpected MVP.
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Sweet + Tart = Cookie Magic: Rhubarb’s natural tanginess pairs beautifully with the warm sweetness of brown sugar.
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Soft and Chewy Texture: These aren’t crunchy cookies — they’re soft in the middle, with lightly crisped edges that make them perfect for dunking in tea (or sneaking one from the cooling rack before your kids find them).
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Surprisingly Simple: No chilling, no complicated steps, no fuss. Just straightforward baking that delivers flavor with minimal effort.
Ingredients You’ll Need for These Rhubarb Cookies
Here’s a quick look at what goes into making these soft, chewy rhubarb cookies with a sweet twist:
Rhubarb
Fresh rhubarb is the star here! Choose bright red stalks for the best flavor. The tangy, tart rhubarb perfectly balances the sweetness of the brown sugar. Make sure to remove and discard the leaves, as they can be harmful if consumed. Cut the rhubarb into small pieces for even baking.
Butter
Butter adds richness and moisture to the cookies. For the best texture, make sure it’s at room temperature before mixing. Softened butter helps create that melt-in-your-mouth softness.
Flour
You’ll need 1 ¾ cups of all-purpose flour for structure. This keeps the dough together without making the cookies too dense. Don’t overmix to keep the cookies soft and chewy.
Baking Ingredients
- salt: Enhances sweetness and balances flavors.
- baking soda and baking powder: These ingredients act as leavening agents, helping the cookies rise and achieve a soft, airy texture.
Cinnamon
A teaspoon of cinnamon adds warmth and sweetness that pairs perfectly with rhubarb’s tartness. If you like experimenting, swap it for cardamom or nutmeg for a different twist.
Brown Sugar
The brown sugar gives these cookies a rich, caramel flavor and helps keep them soft and moist. It’s the secret ingredient for that melt-in-your-mouth texture.
How to Make Rhubarb Cookies
Making rhubarb cookies is simple and straightforward, and in just a few steps, you’ll have fresh, chewy cookies with a delightful balance of sweetness and tartness. Ready to bake? Let’s dive in!
1. Preheat the Oven
Start by preheating your oven to 375ºF (190ºC). This helps the cookies bake uniformly and develop a perfectly golden-brown finish.
2. Prepare Your Ingredients
Gather all your ingredients and measure them out.
3. Mix the Wet Ingredients
In a large mixing bowl, beat together the brown sugar, butter, and egg until smooth. The butter should be soft enough to blend easily without melting. This will create a creamy, thick base for your dough.
4. Add the Dry Ingredients
Next, add the flour, cinnamon, salt, baking soda, and baking powder to the bowl. Stir thoroughly until the dough begins to form and hold together. It should be thick but still soft.
5. Incorporate the Rhubarb
Gently fold the diced rhubarb into the dough. Be careful not to overwork the dough, or you’ll risk crushing the rhubarb and making the cookies too watery.
6. Shape the Cookies
Scoop out the dough using a 1-inch scoop and roll it into balls. Place them on a greased baking tray, making sure to leave enough room between each one, as they’ll expand a bit while baking.
7. Bake the Cookies
Bake for 12 to 14 minutes, just until the edges are lightly golden and the centers appear firm. Keep a close eye on them during the last few minutes to avoid overbaking. They should feel firm on the outside but remain slightly soft inside.
8. Cool the Cookies
Let the cookies sit on the baking sheet for 5 minutes once they come out of the oven. After that, move them to a wire rack to cool down fully. This step helps them set properly and keeps their chewy texture intact.
Rhubarb 101: What It Is and How to Use It
You’ve seen it at the market — long, red stalks that look a bit like celery but way more mysterious. Rhubarb is actually a vegetable, though it’s often treated like fruit in sweet recipes.
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What does it taste like? Tart, tangy, and slightly earthy. Think lemon-meets-berry vibes.
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Do I need to peel it? Nope! Just trim the ends and dice.
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Where do I buy it? Look for it fresh in spring and early summer in grocery stores or farmers markets.
Frozen rhubarb is also a good option — simply thaw it and gently blot dry before using.
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Want to explore more ways to use rhubarb? Check out our Easy Rhubarb Bars for a quick and fruity option.
Fun Fact: Rhubarb leaves are toxic! Only use the stalks.
Tips for First-Timers
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Soft butter only: Cold butter won’t cream properly, and melted butter will make your dough greasy.
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Don’t skip the cinnamon: It’s the secret weapon that adds warmth and depth.
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Let them cool fully: These cookies continue to firm up as they cool, so give them a few extra minutes on the rack before devouring.
Recipe Variations & Add-Ons
Want to make these your own? Try one of these fun twists:
- White Chocolate Rhubarb Cookies: Add ½ cup white chocolate chips for creamy contrast.
- Nutty Twist: Fold in ½ cup of chopped walnuts or pecans for added crunch.
- Gluten-Free? Use a 1:1 gluten-free baking flour blend.
Storage, Freezing & Make-Ahead Tips
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On the counter: Store in an airtight container at room temp for up to 3 days.
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Freeze: Once cooled, freeze cookies in layers between wax paper in a sealed container for up to 3 months.
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Make-ahead dough: By chilling it for up to 24 hours — this will enhance the flavors and help the dough firm up.
Frequently Asked Questions
Can I use frozen rhubarb in these cookies?
Yes! Just thaw completely and blot dry with a paper towel before adding it to the dough.
How do I know when the cookies are done?
Look for lightly golden edges and a soft center — they’ll continue to cook as they cool on the tray.
What if I don’t have brown sugar?
You can make a quick DIY version: mix 1 cup white sugar with 1 tablespoon molasses.
Can I reduce the sugar?
You can cut back on it a bit, but brown sugar plays an important role in keeping the cookies moist and giving them a soft texture. A ¼ cup reduction is usually fine.
Can I make these dairy-free?
Yes! Use a dairy-free butter alternative like Earth Balance, and double-check your mix-ins.
I first made these cookies one rainy spring day when I had exactly one stalk of rhubarb left from a pie. Rather than toss it, I chopped it up, tossed it in a basic cookie dough, and hoped for the best. The result? A perfectly chewy, not-too-sweet, tangy-sweet cookie that’s now a staple in our house. Even my youngest (who calls rhubarb “that sour celery”) asked for seconds.
Print
Best Rhubarb Cookies Recipe (with Brown Sugar Twist!)
- Total Time: 20min
- Yield: 24 1x
Description
These Brown Sugar Rhubarb Cookies are soft, chewy, and bursting with sweet-tart flavor. Made with rich brown sugar and fresh rhubarb chunks, they’re the perfect treat for springtime baking.
Ingredients
- 1 cup brown sugar
- ½ cup butter softened
- 1 large egg
- 1 ¾ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup rhubarb finely diced
Instructions
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Preheat oven to 375ºF.
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Get out and measure your ingredients.
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In a large bowl, beat brown sugar, butter, and egg together.
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Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
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Add rhubarb and beat again.
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Using a 1-inch cookie dough scoop, form balls of dough and place them on a greased cookie sheet. These cookies will spread.
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Bake cookies for 12-14 minutes or until baked through. Allow to cool on cookie sheet for 5 minutes. Then place on a rack until cool completely.
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Serve and enjoy.
- Prep Time: 10min
- Cook Time: 10min
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 75kcal
- Sugar: 9g
- Sodium: 91mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 8mg
Keywords: brown sugar rhubarb cookies, rhubarb cookies, rhubarb cookies recipe