Rhubarb Cookies

A wholesome treat to enjoy in the spring, these rhubarb cookies combine tart rhubarb with lemon and coconut for maximum deliciousness!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 147kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.
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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.

Nutrition