Rhubarb Cookie Recipe

How to Make Rhubarb Filled Cookies

This Rhubarb Cookie Recipe makes unique cookies that look pretty with pink rhubarb, and taste truly delicious.

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If you have fresh or frozen rhubarb on hand, why not treat your family to these amazing cookies?

Ingredients

Note - If you are using frozen rhubarb for this recipe, thaw it in a sieve, and discard the excess liquid.

FOR THE COOKIE DOUGH

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
4 eggs
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt

FOR THE FILLING

3 1/2 cups chopped fresh or* frozen rhubarb (about 1" pieces)
1 1/2 cups granulated sugar
6 tbsp. water, divided
1/4 cup cornstarch
1 tsp. vanilla extract

Is your rhubarb more green than red?

If you want to make your rhubarb more red for a recipe, check out the link below for a simple solution!

GO to Red Rhubarb - How to make Green Rhubarb into Red Rhubarb

Directions

FOR THE COOKIE DOUGH

In a bowl, cream the butter, the granulated sugar, and the brown sugar with an electric mixer.

Beat in the eggs, one at a time.

In another bowl, combine the flour, baking soda, and the salt.

Add the flour mixture to the butter mixture a little at a time, until well combined. The cookie dough will be sticky.

FOR THE FILLING

In a pan, combine the rhubarb, sugar and 2 tbsp. of the water.

Bring the mixture to a boil, reduce heat, and allow the mixture to simmer, uncovered for about 12 minutes, or until it thickens.

Stir almost constantly to avoid sticking and burning.

In a cup, combine the remaining 4 tbsp. of water, and the cornstarch, and mix until totally combined.

Slowly stir the cornstarch mixture into the rhubarb mixture, and return to a boil. Cook and stir constantly for 2 - 3 minutes, until the mixture thickens.

Remove from heat, and stir in the vanilla extract.

To Assemble Cookies:

Drop dough by tablespoons onto an ungreased baking sheet, about 2 inches apart.

Make an indentation in the center of each cookie, and fill it with a teaspoon of rhubarb filling.

Top with 1/2 teaspoon of dough, allowing some of the rhubarb filling to show through.

Bake at 375° F for 8 - 10 minutes or until lightly browned.

This Rhubarb Cookie Recipe makes about 4 1/2 dozen delectable cookies!

Note: If you have left over rhubarb filling, store it covered in the refrigerator for making more cookies at a later date, or as a delicious rhubarb spread on toast or a topping idea for ice cream, pound cake (amazing recipe for pound cake!), pudding, easy cheesecake, pancakes, and more.

Now that you've created these amazing cookies, be sure to give them the presentation they deserve!

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