Rhubarb Cookies

This easy Rhubarb Cookies recipe features simple baking ingredients that come together to create sweet and soft cinnamon cookies. They taste just like classic snickerdoodle cookies with a springtime twist.

As soon as our rhubarb pokes out of the ground, I’m dreaming and scheming new ways to enjoy it. A few of my ‘must bake’ favourite rhubarb recipes are Strawberry Rhubarb Muffins and Strawberry Rhubarb Cobbler. Of course, I always make a batch or two of Strawberry Rhubarb Jam to share or savour the rhubarb treat during winter.

Why You Will Love these Rhubarb Cookies

Are you a fan of classic snickerdoodle cookies? They are the ultimate cookie, so soft, chewy, buttery and rich. The warm and enticing aroma of cinnamon fills the air as they bake, luring everyone to the kitchen for that first bite.

Who knew snickerdoodles could taste any better?! Rhubarb Cookies are the perfect upgrade to classic snickerdoodles. The roasted rhubarb adds a unique sweet tart flavour which contrasts with the buttery richness. I dare you to stop at just one!

If you are a regular reader, you already know how much I love rhubarb. I’m like a kid in a candy store every spring, trying to decide what to make with my fresh rhubarb harvest. This is the year for Rhubarb Cookies. I hope you’ll join me and happy baking!

What is Rhubarb?

Rhubarb is a hardy herbaceous perennial that grows from thick underground rhizomes. Although it’s classified as a vegetable, the edible stalks, or petioles, are used as a fruit in a variety of sweet recipes.

The stalks may be bright red, or green (or both) in colour depending on the amount of anthocyanins present. They can be eaten raw, though are quite tart in flavour so are best when combined with sugar and other fruits such as strawberries or raspberries.

Note that rhubarb leaves should never be consumed as they contain a high level of oxalic acid while is slightly poisonous and may lead to kidney stones. Fatal and nonfatal rhubarb poisoning may be caused not by oxalates, but rather by an additional, unidentified toxin.

Ingredients for Rhubarb Cookies

Besides the regular pantry ingredients and baking spices, you’ll need unsalted butter, an egg, and fresh rhubarb to make Rhubarb Cookies. I do not recommend frozen rhubarb for this recipe.

• Rhubarb
• Granulated Sugar
• Cornstarch
• Butter
• Light Brown Sugar
• Egg
• Vanilla Extract
• Flour
• Baking Powder
• Cream of Tartar
• Baking Soda
• Salt
• Nutmeg
• Cinnamon

The magical chemistry of baking never ceases to amaze me. Each ingredient has a specific purpose and interaction within the recipe. For example, brown sugar, with its molasses content, contributes to a richer, caramel-like flavour and a softer, chewier texture in cookies than those made with granulated sugar.

Because rhubarb is a moisture dense ingredient, it will continue to emit moisture after maceration and even after baking. The added cornstarch will help soak up the extra moisture from the rhubarb.

Egg, baking powder, baking soda, and cream of tartar all work together to create lift and encourage the light, chewy texture in these cookies. Cream of tartar is a classic snickerdoodle ingredient which gives them their signature ‘tangy’ flavour.

Optional ingredient: Add white chocolate chips for a creamy contrast to the rhubarb.

How to Make Rhubarb Cookies

If you know how to make snickerdoodle cookies and macerate fruit, you already know how to make this cookie recipe. If you have never made classic snickerdoodles before, follow my easy directions to bake up classic cookie perfection!

Macerate the Rhubarb

When sprinkled over fresh fruit, granulated sugar draws moisture out of fruit, which ends up combining with the sugar in the bowl to create a syrup. This technique is called maceration, and when applied to rhubarb, it will draw out excess moisture, sweeten, and concentrate the flavour of the rhubarb.

In a small bowl combine diced rhubarb and 1 1/2 teaspoons granulated sugar and toss to coat. Set aside for about 30 minutes to allow the juices from the rhubarb to release. After 30 minutes, drain the released juices from the rhubarb and sprinkle cornstarch over rhubarb. Toss around to coat the rhubarb pieces.

Preheat the oven to 350 F and prepare cookie sheets with parchment paper.

Mix the Cookie Dough

To mix the wet ingredients, place 1/2 cup butter (softened) in the bowl of a stand mixer or (large mixing bowl) mix on medium setting for 1-2 minutes.  Add light brown sugar and cream together for about 2 minutes. Add the egg and vanilla then mix until incorporated.

In a medium bowl add flour, cream of tartar, baking soda, salt, nutmeg, and 1 teaspoon baking powder then whisk together. Add dry ingredients to the butter mixture and mix in with a wooden spoon. 

When the dough is mostly mixed, add the rhubarb and fold into the dough just until the pieces are evenly distributed.

In a small bowl, whisk 3 tablespoons granulated sugar and 2 teaspoons cinnamon together.  Use a cookie scoop to scoop dough balls then roll them in the cinnamon sugar mixture. Place cookies on the baking sheet and press down slightly to flatten (about halfway).

Bake cookies in a 350 F oven for 14-16 minutes or just until they turn golden brown.  Remove and allow to cool completely.  Enjoy!!

Tips for Cookie Success

1. Be Prepared:  Gather all your ingredients at once and prepare equipment ahead of time.  Make sure butter is softened and egg is at room temperature.
2. Produce the juice:  Do not skip maceration.  Not doing so will produce a wet cookie. 
3. No Overmixing:  If you use a hand mixer to cream the wet ingredients, switch to a mixing spoon, preferably wooden to mix the flour in. Overmixing the batter will make the cookies tough.
4. Thicken the dough:  Because of the moisture in the rhubarb, you need a thicker cookie to keep the cookie structure together.  If the dough seems too wet, add a little more flour, about 1/4 cup at a time. 
5. Keep the rhubarb small:  Make sure the rhubarb is cut into more bite sized pieces to ensure it bakes through.

How to Store Rhubarb Cookies

Store cookies in an airtight container in the refrigerator for up to a week. Note that these cookies are best eaten as soon as possible as the rhubarb will continue to release moisture after baking.

Hi! I’m Bernice Hill and I am the recipe developer, photographer, and writer here at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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