Brown Sugar Rhubarb Cookies are soft, chewy, and bursting with tangy-sweet rhubarb flavor. These cookies combine the rich, molasses-like depth of brown sugar with the bright, tart pop of fresh rhubarb for a treat that’s both comforting and refreshing. Perfect for spring and summer baking, they’re a delicious way to use seasonal rhubarb in a new and creative way.

Why You’ll Love This Recipe

These cookies are soft and moist with just the right balance of sweetness and tartness. Brown sugar adds a warm, caramel note that pairs beautifully with the natural zing of rhubarb. They’re quick to make, require no chilling, and are a great way to surprise friends and family with a unique take on traditional cookies. Whether you’re a rhubarb lover or looking to try something new, these cookies are sure to be a hit.

ingredients

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

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

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Gradually mix in the dry ingredients until a soft dough forms.
Gently fold in the chopped rhubarb.
Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, or until edges are golden and centers are just set.
Let cool on the pan for 5 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
Cooling time: 10 minutes
Total time: About 35 minutes

Variations

Add white chocolate chips or chopped nuts for extra flavor and texture.
Mix in a little orange zest for a citrusy twist.
Use dark brown sugar for a deeper, richer molasses flavor.
Replace some of the flour with rolled oats for a heartier cookie.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months.
To reheat, warm in a 300°F oven for 5 minutes or let thaw at room temperature.

FAQs

Can I use frozen rhubarb in these cookies?

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

Why do I need to chop the rhubarb finely?

Smaller pieces distribute more evenly throughout the dough and prevent soggy pockets in the cookies.

Can I make these cookies gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend. Check that other ingredients are gluten-free as well.

Do I need to peel rhubarb?

No, just trim the ends and chop. The skin adds color and is perfectly edible.

Can I use only brown sugar?

Yes, but the combo of brown and white sugar gives the best balance of flavor and texture.

How do I know when the cookies are done?

They should be lightly golden at the edges and just set in the center—they’ll firm up as they cool.

Can I chill the dough before baking?

You can, though it’s not required. Chilling can help prevent spreading if you prefer a thicker cookie.

Are these cookies very sweet?

They’re moderately sweet, balanced by the tartness of the rhubarb. You can reduce the sugar slightly if desired.

Can I add spices besides cinnamon?

Yes, try a pinch of nutmeg or ginger for added warmth.

What can I serve with rhubarb cookies?

They’re great with tea or coffee, or serve them warm with a scoop of vanilla ice cream for dessert.

Conclusion

Brown Sugar Rhubarb Cookies are a soft, cozy twist on classic cookies, made special with seasonal rhubarb and rich brown sugar. Easy to make and full of character, they’re perfect for sharing—or for keeping all to yourself. Bake up a batch while rhubarb is fresh and enjoy a sweet taste of spring in every bite.

Brown Sugar Rhubarb Cookies