Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit and prepare baking tray with parchment paper.
- Cream butter and sugar in a bowl until light and fluffy.
- Add egg and vanilla extract and mix until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Slowly mix dry ingredients into wet mixture until dough forms.
- Fold in chopped rhubarb evenly throughout the dough.
- Drop spoonfuls of dough onto baking tray with space between each cookie.
- Bake for 12 to 15 minutes until edges are lightly golden.
- Cool on tray for a few minutes, then transfer to wire rack to cool completely.
Notes
- Use fresh rhubarb for the best flavor and texture. If using frozen rhubarb, thaw completely and pat dry before adding it to the dough.
- Finely chop the rhubarb so it distributes evenly throughout the cookies and bakes more consistently.
- Make sure the butter is softened to room temperature for easier mixing and a lighter cookie texture.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can make the cookies dry.
- Do not overmix the dough once the flour is added. Overmixing can create tougher cookies.
- The dough will be soft and slightly sticky. This is normal and helps create tender cookies.
- For extra sweetness, stir in 1/2 cup white chocolate chips before baking.
- For a warm flavor, add a pinch of nutmeg along with the cinnamon.
- Watch the cookies closely during the last few minutes of baking. They should be lightly golden around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate leftovers in an airtight container for up to 1 week.
- Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- These cookies taste even better the next day as the rhubarb flavor has more time to develop.