Rhubarb Cookies
These Rhubarb Cookies are soft and bursting with tart rhubarb. With a texture like fluffy muffin tops, you're going to love this easy recipe!
Servings: 26 cookies
Ingredients
- ½ cup whole milk room temperature
- ½ cup sour cream room temperature
- ¼ cup unsalted butter melted
- 1 large egg room temperature
- 1 tbsp neutral oil like avocado
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 cup finely chopped rhubarb
- 1 cup milk chocolate chips optional
- 1 ½ tbsp coarse sugar optional
Instructions
- Preheat Your Oven to 375ºF.
- Combine Wet Ingredients: Whisk together the milk, sour cream, melted butter, egg, oil, and vanilla in a medium bowl.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Use a large rubber spatula to scrape the milk mixture into the dry ingredients and use a gentle folding motion to mix the two until 80% incorporated (there will still be floury streaks).
- Add Rhubarb and chocolate: Add the chopped rhubarb and chocolate and continue folding to just combine.
- Prepare Baking Sheets: Drop batter by 1 1/2 tablespoonfuls 2" apart onto parchment-lined baking sheets. Sprinkle with a bit of coarse sugar.
- Bake: Bake for about 11 minutes, until tops are bouncy when pressed and the tops are lightly golden. You don't want an underbaked middle for these cookies.
- Cool: Transfer immediately to wire racks to cool.
Video
Notes
For perfect cookies: Take the cookies out at 9 minutes before the dough is fully set and use an overturned glass to gently re-shape them into perfect circles. Top with a few extra chocolate chips then continue baking about 3 minutes more.
Room Temperature Ingredients: Ensure milk, sour cream, butter, and eggs are at room temperature for a smooth mixture and better-textured cookies.
Finely Chop Rhubarb: Create even distribution and prevent big, raw chunks by finely chopping the rhubarb.
Use a Rubber Spatula: Gently fold wet and dry ingredients with a rubber spatula to avoid overmixing and preserve fluffiness.
Parchment Paper is Your Friend: Use parchment paper for easy clean-up, protection from direct heat, and effortless cookie removal.
Full Bake is the Way: Fully bake for optimal texture and flavor—look for bouncy tops and no more shine.
Frozen Rhubarb Works Too: Thaw and drain frozen rhubarb thoroughly before chopping and adding to the batter. It's a great alternative if fresh rhubarb is unavailable.
Nutrition
Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 56mg | Fiber: 1g | Sugar: 12g | Vitamin A: 105IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.4mg