Ingredients
Equipment
Method
Preheat and prep
- Preheat the oven to 350°F and line baking sheets with parchment paper to prevent sticking. Set the sheets aside while you mix the dough.
Mix dry ingredients
- Whisk together all-purpose flour, baking soda, and salt in a mixing area until evenly combined. Stop when the mixture looks uniform in color.
Cream wet ingredients
- Cream butter and brown sugar until fluffy, then beat in the eggs and vanilla extract. Mix just until the batter becomes smooth and cohesive.
Combine and fold in rhubarb
- Mix in the dry ingredients until just combined, then fold in the finely diced rhubarb. Stop mixing once no flour streaks remain to keep the cookies tender.
Portion and top
- Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Place the mounds so they have room to spread as they bake.
Sprinkle
- Sprinkle the tops with sugar for a sparkle effect. Use enough to lightly coat each cookie surface.
Bake
- Bake for 10-12 minutes at 350°F until the edges are set but the centers still look soft. Look for lightly golden edges while the middle remains slightly underdone.
Cool
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack. This short rest helps them firm up without overbaking.
Notes
For the best texture, dice the rhubarb very finely so it distributes pink pieces throughout without large wet pockets. Store cookies in an airtight container at room temperature for 3-4 days, or refrigerate up to 5 days. Freezing is yes: freeze fully cooled cookies in a sealed container for up to 2 months. For a simple dietary swap, use a 1:1 gluten-free all-purpose flour blend in place of regular flour.