Brown Sugar Rhubarb Cookies Recipe

Why You’ll Love This Recipe

I love how these cookies bring together unique and familiar flavors in one bite. The soft centers, golden edges, and subtle spice (from the optional cinnamon) make them comforting and nostalgic, but the rhubarb keeps things fresh and unexpected. They’re easy to make, ideal for sharing, and a great way to use up that bunch of rhubarb I picked up at the market. And if I’m feeling extra indulgent, a drizzle of glaze or sprinkle of powdered sugar adds a lovely finishing touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Dough
• 1 cup unsalted butter, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Add-Ins
• 1 1/2 cups finely chopped fresh rhubarb
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 tsp ground cinnamon (optional)

Directions

Preheat the Oven
I start by preheating my oven to 350°F (175°C) and lining a couple of baking sheets with parchment paper so the cookies bake evenly and don’t stick.

Cream the Wet Ingredients
In a large bowl, I cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Then I add the eggs one at a time, mixing well after each one, and stir in the vanilla extract.

Mix the Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon (if I’m using it).

Combine the Dough
I gradually add the dry mixture into the wet mixture, stirring just until everything is combined—being careful not to overmix.

Add the Rhubarb and Nuts
I gently fold in the finely chopped rhubarb and the chopped nuts, if I’m using them. The dough should be soft and slightly sticky.

Scoop and Bake
I scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart. I bake them for 10–12 minutes, until the edges are golden and the centers look set.

Cool and Enjoy
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They firm up as they cool and become perfectly chewy.

Servings and timing

This recipe makes about 36 cookies and takes just 27 minutes from start to finish—15 minutes to prep and 12 minutes to bake. It’s perfect for baking on a whim, especially when I’ve got rhubarb in season.

Variations

Sometimes I swap the walnuts for pecans or leave them out entirely for a nut-free version. For a hint of extra sweetness, I drizzle the cooled cookies with a quick vanilla glaze or dust them with powdered sugar. If I want a more dessert-like twist, I even sandwich two cookies with cream cheese frosting.

Storage/Reheating

These cookies stay soft and chewy for up to 4 days when stored in an airtight container at room temperature. I don’t refrigerate them, as that tends to dry them out. If I want to keep some for later, I freeze the baked cookies or the raw dough balls—both options work well. When I’m ready to enjoy, I thaw them at room temp or bake the dough straight from frozen, just adding a minute or two to the bake time.

FAQs

Can I use frozen rhubarb?

Yes, I’ve made these with frozen rhubarb before. I just thaw it and pat it dry with paper towels before folding it into the dough to avoid adding excess moisture.

Can I use whole wheat flour?

I’ve swapped in half whole wheat flour with good results. The cookies are slightly denser, but still tasty and chewy.

Are the cookies very tart?

The rhubarb adds a slight tang, but the brown sugar balances it out. If I want them a bit sweeter, I add a light glaze after baking.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and store it covered in the fridge. It actually helps the flavors meld and makes the cookies slightly chewier.

Do I need to peel the rhubarb?

No, I don’t peel it. Just trimming the ends and chopping it finely is enough. The color adds a beautiful touch to the cookies.

Conclusion

These Brown Sugar Rhubarb Cookies are the kind of treat that surprises people in the best way—familiar in texture but delightfully different in flavor. The sweet and tangy contrast, the chewy bite, and the optional crunch from nuts make these cookies a seasonal favorite I look forward to baking every year. Whether I’m sharing with friends or keeping a stash at home, these cookies always bring a little extra joy to my day.

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