Brown Sugar Rhubarb Cookies are soft, chewy, and filled with tart pockets of fresh rhubarb balanced by the rich, caramel-like flavor of brown sugar. These cookies are a unique seasonal twist on a classic drop cookie, perfect for springtime baking or whenever you have rhubarb on hand. Easy to make and full of cozy flavor, these cookies will become a go-to favorite.

Why You’ll Love This Recipe

Combines sweet and tart in every bite
Soft and chewy texture with crispy edges
Uses simple pantry ingredients
A delicious way to use up fresh rhubarb
Brown sugar adds depth and richness
No chill time required
Great for lunchboxes, parties, or gifting
Freezer-friendly for make-ahead treats
Easy drop-cookie method
Unique and refreshing twist on traditional cookies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh rhubarb, diced
All-purpose flour
Baking soda
Salt
Ground cinnamon (optional)
Unsalted butter, softened
Brown sugar (light or dark)
Granulated sugar
Egg
Vanilla extract

directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced rhubarb until evenly distributed.
Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes about 24 cookies.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: Approximately 25–30 minutes

Variations

Add white chocolate chips: Sweet and creamy contrast to the tart rhubarb
Spiced version: Add nutmeg or ground ginger for extra warmth
Nuts: Stir in chopped pecans or walnuts for crunch
Gluten-free: Use a gluten-free flour blend
Coconut: Mix in shredded coconut for added texture and flavor
Lemon zest: Brightens up the flavor and pairs well with rhubarb

storage/reheating

Store cookies in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if your kitchen is warm or humid.
To freeze, layer cookies between sheets of parchment in a freezer-safe container for up to 2 months.
To reheat, microwave for 10–15 seconds or warm in a 300°F oven for a few minutes to refresh texture.

FAQs

Can I use frozen rhubarb in these cookies?

Yes, but thaw and drain it first to avoid adding excess moisture.

How small should I dice the rhubarb?

Chop it into small, 1/4-inch pieces so it softens quickly and distributes evenly in the dough.

Why are my cookies spreading too much?

Make sure the butter isn’t too soft and measure flour correctly. You can also chill the dough briefly if needed.

Can I make these cookies dairy-free?

Yes, use a plant-based butter substitute.

Do I need to peel rhubarb?

No, rhubarb skin is edible and softens during baking.

Can I reduce the sugar?

You can reduce slightly, but it may affect the texture and balance with the tart rhubarb.

Can I add oats?

Yes, replace a portion of the flour with rolled oats for a chewy texture.

How do I keep the cookies soft?

Store them with a slice of bread in the container to maintain moisture.

Are these cookies good for shipping?

Yes, they hold up well and can be individually wrapped for gifting or mailing.

Can I freeze the cookie dough?

Yes, scoop into balls and freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

Conclusion

Brown Sugar Rhubarb Cookies are a delightful balance of warm, cozy sweetness and tangy fruit flavor. They’re easy to make, full of character, and bring a fresh twist to your cookie rotation. Whether you bake them for a spring gathering or just to enjoy with a cup of coffee, these cookies are sure to impress and satisfy.

Brown Sugar Rhubarb Cookies