Brown Sugar Rhubarb Cookies

Every spring, as rhubarb stalks start to pop up in the garden or at local markets, I get excited to bake these delightful Brown Sugar Rhubarb Cookies. The combination of tart rhubarb and sweet brown sugar creates a cookie that’s chewy, tender, and utterly irresistible — a beautiful way to welcome the season.

These cookies remind me of my grandmother’s kitchen, where the aroma of baked goods mingled with stories and laughter. They’re perfect for bake sales, brunch trays, or a quiet afternoon treat with a cup of tea. Simple ingredients, easy steps, and a hint of nostalgia make this recipe a favorite year after year.

Why You’ll Love Brown Sugar Rhubarb Cookies

Chewy and soft: Perfect cookie texture with a tender center.
Seasonal and unique: A great way to use fresh rhubarb in a fun twist on classic cookies.
No fancy equipment needed: Just a bowl, spoon, and baking sheet.
Perfectly sweet and tart: Brown sugar balances the rhubarb’s tang.
Freezer-friendly: Dough or baked cookies can be frozen.
Great for gifting: Wrap in parchment or stack in jars for springtime surprises.

Ingredients You’ll Need

1¾ cups all-purpose flour – Spoon and level for accuracy.
½ teaspoon baking soda – Helps the cookies rise slightly.
½ teaspoon salt – Enhances flavor.
¾ cup unsalted butter, softened – Let it sit at room temperature for 30 minutes.
1 cup packed light brown sugar – Adds moisture and a rich, molasses-like flavor.
1 large egg – Brings the dough together.
2 teaspoons vanilla extract – Pure vanilla adds the best flavor.
1 cup fresh rhubarb, finely diced – Pat dry with a paper towel to prevent excess moisture.

Step-by-Step Instructions

Prep the oven and baking sheet:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Set aside.
Cream butter and sugar:
- In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy (about 2–3 minutes).
- Use a hand mixer or stand mixer on medium speed.
Add egg and vanilla:
- Beat in the egg until fully incorporated.
- Add vanilla extract and mix again.
Combine wet and dry:
- Gradually add the dry ingredients to the wet mixture.
- Mix on low speed until just combined — don’t overmix.
Fold in rhubarb:
- Gently fold the diced rhubarb into the cookie dough using a spatula.
- If the rhubarb releases juice, dab lightly with a paper towel before adding.
Scoop and place:
- Use a cookie scoop or tablespoon to portion out dough onto the prepared baking sheets.
- Leave about 2 inches of space between each cookie.
Bake:
- Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
- The centers may look slightly underbaked — that’s perfect for chewy cookies.
Cool:
- Allow cookies to cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.

Serving and Storage Tips

Serve with: A cup of tea, coffee, or a scoop of vanilla ice cream.
To store: Keep in an airtight container at room temperature for up to 4 days.
To freeze: Freeze baked cookies for up to 2 months or freeze cookie dough balls and bake straight from frozen (add 1–2 minutes to bake time).

Helpful Notes

Don’t skip drying the rhubarb: Excess moisture can make cookies spread too much.
Optional add-ins: A handful of chopped walnuts or white chocolate chips add a fun twist.
Make it dairy-free: Use plant-based butter and check your sugar source.
Make it gluten-free: Substitute a 1:1 gluten-free flour blend.
For crispier edges: Bake for an extra minute or two.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, just thaw completely and pat dry very well before adding to the dough.
Why do I need to pat the rhubarb dry?
Rhubarb holds a lot of water, which can make cookies spread too much or become soggy.
Can I double the recipe?
Absolutely — this recipe scales well for larger batches.
Can I make the dough ahead of time?
Yes! Chill the dough in the fridge for up to 48 hours or freeze for later use.
What if I don’t have brown sugar?
You can substitute with white sugar and a tablespoon of molasses if needed.

Final Thoughts

Brown Sugar Rhubarb Cookies are a cozy, sweet way to bring rhubarb into your baking routine. Their soft, chewy texture and tangy bites of rhubarb make them a treat you’ll come back to each spring. Whether you’re baking with homegrown stalks or rhubarb from the store, these cookies deliver pure homemade goodness.

I hope they bring a little extra joy to your day — and maybe a few happy memories too. If you bake a batch, I’d love to see your version! Share a photo or drop a comment to let me know how they turned out. Happy baking!