Rhubarb Cookies With Raspberries Recipe (2024)

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 batterand 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

More Delicious Cookies To Try

• Rhubarb Peach Jam
• Easy Rhubarb Crunch Bars
• Raspberry Peach Tart
• Chocolate Raspberry Bundt Cake
• Honey Raspberry Yogurt