Brown Sugar Rhubarb Cookies Recipe

Name: Brown Sugar Rhubarb Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 ½ cups packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups finely chopped fresh rhubarb; Optional: ½ teaspoon ground cinnamon; Optional: ½ cup chopped walnuts or pecans

Posted on May 26, 2025

Freshly baked brown sugar cookies with chunks of rhubarb on a cooling rack

Dessert

Jump to Recipe

If you’re looking for a unique twist on your usual cookie game, this Brown Sugar Rhubarb Cookies Recipe is just the thing! These cookies are soft, chewy, and packed with a deliciously tangy-sweet flavor that only rhubarb can bring. The brown sugar adds a warm, caramel-like depth that perfectly balances the tartness of the rhubarb. They’re rustic, charming, and incredibly easy to whip up—perfect for springtime baking or when you need something cozy with your afternoon coffee.

Why You’ll Love This Recipe

These Brown Sugar Rhubarb Cookies strike the perfect balance between sweet and tart. They’re soft in the center with lightly crisp edges and little pockets of juicy rhubarb in every bite. Whether you’re a rhubarb lover or just curious to try something new, this recipe is beginner-friendly and doesn’t require any fancy tools or techniques. Plus, it’s a great way to use up that extra rhubarb from your garden or farmers’ market haul. These cookies are always a hit at potlucks, picnics, and cozy nights in!

Ingredients

You don’t need a ton of ingredients to make these cookies—just a few pantry staples and fresh rhubarb. Here’s what you’ll need:

1 cup (2 sticks) unsalted butter, softened
1 ½ cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups finely chopped fresh rhubarb
Optional: ½ teaspoon ground cinnamon for a warm spice twist
Optional: ½ cup chopped walnuts or pecans for crunch

Instructions

These cookies come together quickly and easily—no chilling required! Just follow these simple steps:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream the butter and brown sugar together in a large bowl until light and fluffy (about 2–3 minutes).
Add the eggs and vanilla, and beat until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overmix.
Fold in the chopped rhubarb and nuts (if using) with a spatula until evenly distributed.
Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set. They may look slightly underdone in the center—that’s perfect!
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies, depending on how big you scoop them—plenty to share (or stash away for yourself!).

Prep time: 15 minutes
Cook time: 10–12 minutes per batch
Cooling time: 10 minutes
Total time: Around 30–35 minutes from start to finish

These cookies are best enjoyed slightly warm with a glass of milk, a cup of tea, or your favorite coffee.

Tips and Variations

No fresh rhubarb? Frozen works too! Just thaw and drain it well before using to avoid excess moisture.
Add a citrus zing by tossing the chopped rhubarb with a teaspoon of orange or lemon zest before folding it into the dough.
Spice it up with a pinch of ground ginger or cardamom for a fun flavor twist.
Go nutty by mixing in walnuts or pecans for extra texture and a nutty balance to the tart rhubarb.
Drizzle it! Add a simple glaze of powdered sugar and lemon juice on top once the cookies have cooled for an extra treat.
Make them mini: Use a small cookie scoop and adjust the baking time for bite-sized versions, perfect for snacking or parties.

Storage

These Brown Sugar Rhubarb Cookies store beautifully, making them great for make-ahead treats!

Room Temperature: Store in an airtight container for up to 3 days. Place a piece of parchment or wax paper between layers to keep them from sticking.
Refrigerator: If your kitchen runs warm or humid, keep them in the fridge for up to 5 days. Let them come to room temp before serving.
Freezer: Freeze baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temp or warm in the oven for a few minutes to revive that fresh-baked magic.

Frequently Asked Questions

1. Can I use frozen rhubarb instead of fresh?
Yes! Just thaw it completely and pat it dry with paper towels to avoid extra moisture in the dough.

2. What does rhubarb taste like in cookies?
Rhubarb adds a tart, fruity bite that pairs beautifully with the warm sweetness of brown sugar.

3. Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend for best results.

4. How do I know when the cookies are done baking?
The edges should be lightly golden, and the centers just set. They’ll firm up more as they cool.

5. Do I need to peel rhubarb before using it?
Nope! Just wash it and trim the ends. Peeling isn’t necessary unless the stalks are super thick or fibrous.

6. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours. Let it sit at room temp for 10–15 minutes before baking.

7. Can I add chocolate chips?
Definitely! White chocolate chips pair especially well with the tart rhubarb.

Conclusion

These Brown Sugar Rhubarb Cookies are a cozy, crowd-pleasing treat with just the right blend of sweet and tangy. Whether you’re baking for friends, family, or just yourself, they’re a fun way to bring a little seasonal magic into your kitchen. Plus, they’re super easy to make and even easier to love.

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