Celebrate spring with the best (and most beautiful!) recipe for rhubarb cookies. Perfectly soft cookies, made with a brown sugar base, are speckled with pieces of pink and green rhubarb and shredded coconut. Lemon zest boosts the natural tanginess of the star ingredient, resulting in a wonderful combination of sweet and tart. This simple treat is a wholesome option for springtime dessert!
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Lizzie’s Notes
Rhubarb season is one of the best times of year here in Minnesota! I look forward to catching the first glimpse of those shiny pink-green stalks in the grocery store and in yards around my neighborhood. It adds such a unique and delicious flavor to recipes, especially baked goods. AND…did you know rhubarb is actually a vegetable?!
These rhubarb cookies are the result of my most recent experimentation with spring’s finest treat. They’re perfectly soft, thanks to a classic butter and brown sugar base, and easy to whip up for a quick dessert. If you feel so inclined to serve them with a scoop of vanilla ice cream, I highly encourage it!
Make a batch for an after-dinner treat or to bring to one of the countless kid-related events you might have during May. They’re also delicious for a mid-morning snack break paired with coffee or tea. No matter how you enjoy them, they’ll disappear fast!
Ingredients and Substitutions
- Butter: Use unsalted butter softened at room temperature.
- Brown sugar: Use light brown for best results, but dark brown works as a substitute.
- Egg: I have not tried making rhubarb cookies without an egg, so I can’t recommend a sub.
- Vanilla extract
- Lemon zest: This adds some additional tartness to complement the rhubarb. Omit if you don’t have it.
- All purpose flour: I have not made these with other flour blends.
- Baking soda, baking powder, and salt
- Rhubarb: I recommend using fresh rhubarb for this recipe, but you can use frozen as long it is completely thawed and dried with a paper towel. Refer to the FAQ section for information about using frozen rhubarb. Keep the rhubarb raw. It does not need to be cooked before baking.
- Shredded coconut: Use unsweetened shredded coconut (can sub coconut flakes that are larger in size) to keep this a lower sugar treat. Sweetened shredded coconut also works but will increase the sugar content.
- Turbinado sugar: Sprinkling the dough balls with a little turbinado before baking makes them crystallized on top. It’s optional though!
How to Make Rhubarb Cookies
The full recipe card is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Cream the softened butter and brown sugar in a bowl until light and fluffy (not greasy), about 2 to 4 minutes. Avoid using melted butter or butter that is too hard/not softened to prevent greasiness. Once creamed, add the egg, vanilla, and lemon zest and beat until blended.
Add the dry ingredients to the bowl. Use a spatula to mix until just combined. Be careful not to overmix.
Fold the rhubarb and coconut into the dough.
Mix until the rhubarb pieces are mixed throughout. Do this gently to prevent releasing moisture from the rhubarb.
Scoop rounded tablespoons of the dough and place onto a lined baking sheet about two inches apart.
Bake for 10 to 14 minutes at 350 degrees F/175 degrees C until lightly browned.
Tips and Tricks
- To prevent soggy rhubarb cookies: Dice the rhubarb into ½-inch pieces. Bigger pieces may release too much moisture while baking. If the rhubarb you are using seems especially juicy, you can also pat it dry before adding to the dough.
- To prevent overspreading: While it’s not necessary, chilling the dough in the refrigerator for 20 to 30 minutes may also prevent potential sogginess and overspreading. This is because the rhubarb releases moisture while it bakes, and starting out with a colder dough will better preserve the cookie structure.
- For softer cookies: Underbake them by about 2 to 3 minutes. Take the cookies out of the oven when the edges are set but the middle is still underbaked. Let them sit on the baking sheet for five minutes before transferring to a rack for cooling.
Storage and Freezing
Keep leftover rhubarb cookies in an airtight container on the counter, away from direct sunlight, for 3 to 5 days. They will get softer over time. To maintain more of their original texture, keep them in the fridge instead.
To freeze baked cookies, let them cool completely then transfer to a container or bag. Separate layers with parchment paper to prevent sticking. You can also wrap each one individually in plastic wrap before placing in a bag. Seal tightly and freeze for up to 3 months.
To freeze dough balls prior to baking, place them on a parchment lined baking sheet and place it to the freezer for an hour. Then, transfer the frozen dough balls to a freezer bag or container. Seal tightly and freeze for up to 3 months. For best results, bake directly from frozen and add 1 to 2 minutes to the total baking time.
Easy Variations
- Strawberry rhubarb cookies: Decrease rhubarb to ½ cup and add ½ cup diced fresh strawberries. For a more concentrated flavor (and to prevent possible moisture/sogginess from the strawberries), use freeze dried strawberries
- Chocolate chips: Add ½ cup regular or white chocolate chips!
- Oats or nuts: Add ½ cup old fashioned oats or chopped walnuts for texture and flavor. Keep in mind the cookies may not be as pillowy soft with these additions, but they’ll still be delicious.
More Cookie Recipes
Love these rhubarb cookies? You may also enjoy the Rhubarb Sauce for Ice Cream, Double Chocolate Rhubarb Brownies, Strawberry Rhubarb Baked Oatmeal Muffins, and Blueberry Rhubarb Bars. Check out these other cookie recipes while you’re here, too!
FAQ
Like other vegetables, rhubarb is a source of dietary fiber. Eating enough fiber is important for digestion and heart health. In addition, rhubarb provides vitamin K that supports strong bones.
Yes, but you need to make sure to thaw and dry it completely. Remove it from the freezer and transfer into a mesh sieve or strainer placed over a bowl to collect liquid. Let it thaw completely at room temperature. Once thawed, pat dry with paper towels and then measure the amount you need for the recipe.
You can try raspberries, cranberries, or diced apples in place of rhubarb.
📖 Recipe
Rhubarb Cookies
Ingredients
- ½ cup unsalted butter - softened to room temperature
- ¾ cup packed light brown sugar
- 1 egg
- 2 to 3 teaspoons lemon zest - from 1 large lemon
- 2 teaspoons vanilla extract
- 1.5 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1.5 cups diced rhubarb - cut into roughly ½-inch pieces
- ½ cup unsweetened shredded coconut - can sub coconut flakes
- 2 tablespoons turbinado sugar - optional
Instructions
- Make sure your butter is softening at room temperature before you make the recipe. To ensure you get the proper texture when creaming the butter and brown sugar (so it's not too greasy), avoid melting the butter.
- Preheat the oven to 350 degrees F/175 degrees C. Line a baking sheet with parchment paper or a silicone baking mat.
- Using a hand mixer, cream the butter and brown sugar in a large bowl for a few minutes until light and fluffy.
- Add the egg, lemon zest, and vanilla extract, and beat until combined.
- In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the bowl with the wet ingredients. Use a rubber spatula to mix the batter until just combined. Be careful not to overmix.
- Fold in the diced rhubarb and coconut flakes until they are evenly distributed. Do this gently to avoid releasing extra moisture from the rhubarb.
- Scoop a rounded tablespoon of batter and place it onto the baking sheet. Repeat with the rest of the batter, spacing the cookies two inches apart. Sprinkle the top of each dough ball with turbinado sugar. You will probably need to use two baking sheets for all of the batter. If you use two, rotate them halfway through baking time. You could also bake the cookies in two batches (my preference) for a more even bake.
- Bake the cookies for 10 to 14 minutes until lightly browned.
- Let them cool on the baking sheet for about five minutes before transferring to a cooling rack.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Remove excess moisture: To prevent the cookies from getting soggy or spreading too much, you can pat the diced rhubarb with paper towels to remove any excess moisture and/or put the dough in the fridge for 20 to 30 minutes.
- Storage: Keep cookies in an airtight container on the counter, away from direct sunlight, for 3 to 5 days. They will get softer over time. Storing them in the fridge will maintain their original texture for a little longer.
- Freezing: To freeze, let them cool completely then transfer to an airtight container or bag in layers separated by parchment paper to prevent sticking. Seal tightly and freeze for up to 3 months.
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