Rhubarb cookies are my new favorite way to enjoy the delicious RHUBARB! These cookies are delicious! The raspberries add a nice fruity sweetness that pairs perfectly with rhubarb.
Original post: May 2017 | Updated: May 2021
Why This Recipe Works
When we moved into our new house a few years ago, experiencing spring for the first time was like opening a surprise gift. Suddenly a beautiful purple tree and strawberries popped out, along with singing birds and a giant patch of rhubarb.
I was thrilled to find rhubarb tucked back behind the raspberry bushes. I remember having rhubarb in our yard in Nebraska as a kid. My mom would give me a bowl of sugar and I’d sit alongside the leafy plants, dipping rhubarb into the sugar and eating as much as my stomach could handle.
There is something extraordinary about super-tart combined with super-sweet, which makes rhubarb cookies with raspberries the BEST cookies on the planet. Raspberries and rhubarb make a great team.
If a patch of rhubarb sits in your yard, please go pluck a few and make these cookies. Your life will be changed for the better.
Recipe Ingredients
Rhubarb – The only safe part of rhubarb to eat is the stalk. The leaves are unsafe to consume, so cut them off and discard. Rinse the rhubarb stalks in water and slice them thinly to use in this recipe.
Raspberries – Fresh raspberries work really well in this recipe, but be sure to pat them dry with paper towels to extract extra juice. If the raspberries are too juicy it could alter the consistency of the cookie batter. A replacement for fresh berries would be 1/4 cup freeze-dried raspberries ground into a powder.
Butter – Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, almost always use salted butter in my baked goods because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, make sure you’re adding salt to the recipe.
Also, let your butter sit at room temperature before adding it to the recipe. This will prevent clumps from forming in the batter when mixed.
Eggs – Allowing your eggs to come to room temperature is important for a couple of reasons. One, they will mix better with your batter and allow the baked good to raise better during baking.
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How to Make Rhubarb Cookies
Step 1
Preheat oven to 350 degrees F and line three baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, egg and vanilla extract and beat on medium speed until creamy and free of lumps.
Step 2
In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the chopped rhubarb and raspberries.
Step 3
Using a medium cookie scoop, drop the dough by 1 1/2 Tbsp onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes. Let cool. Refrigerate until ready to serve.
Recipe Notes
- Freeze dough for later use, if desired. Double wrap in plastic wrap or a ziploc bag and freeze for up to 6 months.
- Cookies can also be frozen after they have baked and cooled. Store in an airtight container and freeze for up to 4 months for best results.
- White chocolate chips can easily be added to the cookie batter. Do not exceed 1 1/2 cups total, if using.
FAQ About Rhubarb
Rhubarb leaves are toxic to humans and should never be eaten. They CAN be touched without harm.
Rhubarb can be frozen. Flash freeze in a single layer on a baking sheet for 30 minutes first to avoid clumping. Transfer to freezer bags and store them in the freezer for up to 12 months.
First remove the leaves when preparing to cook rhubarb. The leaves of rhubarb should never be consumed, as they are toxic to humans. Rinse the stalks with water and cut in slices. Sprinkle with sugar, spread out on a baking sheet and bake at 350 degrees F for 15-20 minutes, or until soft.
Rhubarb grown in fields and yards are available in early spring, typically from April through the end of June. The Pacific Northwest has a second harvest of rhubarb between June and July.
More Delicious Cookies To Try
- This is the BEST snickerdoodle cookie recipe you’ll find. You’ll never need another one again! These perfect cookies can be enjoyed any time of the year.
- These cookies are adapted from a popular cookie recipe made in the early 1900s that was commonly referred to as Overnight Caramel Cookies. The addition of the salted caramel topping sends this recipe over the moon!
- ICE CREAM is the secret ingredient in these irresistible blueberry cookies! Blueberry Ice Cream Cookies are fluffy, delicious and packed with intense blueberry flavor.
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Rhubarb Cookies With Raspberries Recipe
Ingredients
- 3/4 cup salted butter (1 1/2 sticks), softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 1 cup rhubarb stalks only, thinly sliced
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 degrees F and line three baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, egg and vanilla extract and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the chopped rhubarb and raspberries.
- Using a medium cookie scoop, drop the dough by 1 1/2 Tbsp onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes. Let cool. Refrigerate until ready to serve.
Notes
- Freeze dough for later use, if desired. Double wrap in plastic wrap or a ziploc bag and freeze for up to 6 months.
- Cookies can also be frozen after they have baked and cooled. Store in an airtight container and freeze for up to 4 months for best results.
- White chocolate chips can easily be added to the cookie batter. Do not exceed 1 1/2 cups total, if using.
Mine didn’t rise. They were yummy but flat as pancakes!
Aw, I’m sorry Karen. Check the date on your baking soda maybe? I’m glad they were still yummy!
Hi again! Forgot to mention our new favorite rhubarb recipes – Rhubarb Custard Bars, and Rhubarb Upside-Down Spice Cake with Cinnamon Whipped Cream & Rhubarb Sauce – hope you give them a try too! Again, thanks for sharing – love your site!
Mama V @ SnowflakesandCoffeecakes.com
Mama V! Thank you so much for the amazing comments! Please email me a mailing address and I will put a few fun things in the mail for you. And whoa, Rhubarb Custard Bars?!?!? YUM!
Megan
Hi Megan! These cookies look SO GOOD!
I’m feeling a little sad that I used up all of my rhubarb stash over the weekend and will need to wait a few days to try out your recipe! These look so good and so delicious! Thanks for sharing!
Mama V @ SnowflakesandCoffeecakes.com