Rhubarb Cookies

Soft and chewy rhubarb cookies made with browned butter, tart candied rhubarb pieces, and a cinnamon-sugar coating. These unique cookies balance bright tartness with rich caramelized flavor for an unforgettable spring dessert.

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Course: Dessert, Snack

Cuisine: American

Keyword: Rhubarb Cookies

Prep Time: 20

Cook Time: 14

Total Time: 35

Servings: cookies

Calories: 95kcal

Author: Lila benett

Cost: 2

Equipment

small saucepan For browning butter
mixing bowls
whisk
rubber spatula
fine mesh strainer For draining rhubarb
baking sheets
parchment paper
wire cooling rack
cookie scoop 1.5-tablespoon scoop recommended

Ingredients

1 cup fresh rhubarb, diced
2 tbsp granulated sugar for candying rhubarb
1/2 cup unsalted butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 egg yolk
1 3/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp fine sea salt
1/4 tsp ground cinnamon
2 tbsp ground cinnamon for coating
3 tbsp granulated sugar for coating

Instructions

Dice the fresh rhubarb into small 1/4-inch pieces.
Toss the rhubarb with 2 tablespoons sugar and let sit for 15 minutes.
Drain the rhubarb thoroughly and pat dry with a towel.
Melt the butter in a saucepan over medium heat until golden brown and nutty.
Transfer browned butter to a bowl and cool completely.
Whisk together browned butter, brown sugar, and granulated sugar until smooth.
Add the egg and whisk until fully incorporated.
Add the egg yolk and whisk until smooth and slightly frothy.
Whisk together flour, baking powder, sea salt, and cinnamon in a separate bowl.
Fold the dry ingredients into the wet ingredients until just combined.
Fold the dried rhubarb pieces evenly into the dough.
Preheat oven to 375°F and line baking sheets with parchment paper.
Scoop dough onto baking sheets, spacing cookies 2 inches apart.
Flatten cookies slightly with the bottom of a measuring cup.
Bake for 12–14 minutes until edges are golden and centers remain soft.
Mix cinnamon and sugar together for the coating.
Roll warm cookies in the cinnamon-sugar mixture until coated.
Transfer cookies to a wire rack and cool completely before serving.

Notes

Drain and dry the rhubarb thoroughly after candying to prevent soggy cookies. Brown the butter carefully until golden and nutty, not burnt. Remove cookies from the oven while centers still appear slightly soft for the best chewy texture.

Nutrition