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Rhubarb Lemon Cookies

These tangy-sweet buttery rhubarb lemon cookies are the perfect taste of spring.

Course Dessert, Snack or Dessert
Cuisine American
Keyword cookies, dessert, lemon, rhubarb
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8


  • 1/2 cup butter (1 stick), softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 tbsp grated lemon rind (approximately the rind of one lemon)
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh rhubarb, diced into 1/2-inch pieces


  1. In a large mixing bowl, cream the butter. Add the sugar and blend together until fluffy. Add the egg, vanilla, and lemon rind, and mix until thoroughly combined.

  2. In a smaller bowl, combine the flour, baking soda, baking powder, and salt. Add the flour mixture gradually to the butter-sugar mixture, stirring after each addition to incorporate. Then stir in the diced rhubarb.

  3. Scoop the dough in rounded teaspoonfuls onto a cookie sheet lined with parchment paper. The cookies will spread out a lot on the baking sheet, so make sure to leave plenty of room between the cookies. (Plan on no more than 8 to 10 cookies per pan.)

  4. Bake the cookies in a preheated 325 degree oven for 20 minutes, or until golden brown and crispy. Let cookies cool on a pan for five minutes, then use a spatula to transfer them to a baking rack where they can continue to cool.