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Brown Sugar Rhubarb Cookies: Soft, Chewy Cookies with Tangy Rhubarb Bites Pinterest recipe pin

Brown Sugar Rhubarb Cookies

Soft, slightly chewy brown sugar cookies studded with tender rhubarb—balanced sweetness and tartness with a quick chill for reliable baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 10 tablespoons unsalted butter room temperature
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1 cup rhubarb thinly sliced (about 2 stalks), macerated and patted dry
  • 1/2 cup chopped toasted pecans optional
  • Zest of 1 lemon optional
Optional additions
  • 3/4 cup white chocolate chips optional

Equipment

  • 1 Rimmed baking sheet
  • 1 Stand mixer or hand mixer
  • 1 Fine-mesh sieve or paper towels
  • 1 2-tablespoon cookie scoop

Method
 

Prepare the rhubarb
  1. Trim and thinly slice rhubarb into 1/8–1/4-inch pieces, toss with 1 teaspoon granulated sugar and let sit 10 minutes, then drain in a fine-mesh sieve and pat dry with paper towels.
Dry ingredients
  1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
Wet ingredients
  1. Cream butter with brown sugar and granulated sugar until smooth, about 2 minutes; beat in egg and vanilla until combined.
Combine
  1. Mix dry ingredients into the butter mixture on low speed just until combined, then fold in drained rhubarb and nuts or chips if using.
  2. Chill the dough in the refrigerator 15 minutes to firm slightly.
Bake
  1. Preheat oven to 350°F and line baking sheet with parchment. Scoop 2-tablespoon balls of dough 2 inches apart, bake 10–12 minutes until edges are set and lightly golden, rotate sheet halfway through baking.
  2. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Notes

If using frozen rhubarb, thaw and press out as much liquid as possible. A short 15-minute chill keeps cookies from spreading; longer chilling is fine. Store in an airtight container at room temperature up to 3 days or freeze baked cookies up to 3 months.