Rhubarb Cookies with Pistachios
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Rhubarb Cookies are the perfect chewy afternoon snack or easy dessert on-the-go. This simple recipe makes soft, sweet cookies studded with tart rhubarb and crunchy pistachios, with a perfectly tender center and lightly crisp edges. These chewy rhubarb cookies can be made with fresh or frozen rhubarb.
Rhubarb Cookies – you NEED these! Slightly tart, a little unexpected, and somehow exactly what you want with your afternoon coffee. These are soft in the center, a little crisp at the edges, and studded with juicy rhubarb and crunchy pistachios. Spring baking, but make it interesting.
If you’re into rhubarb season, also try my rhubarb crumble, rhubarb cheesecake, or rhubarb muffins.
I came up with these because I had rhubarb, zero intention of making rhubarb pie AGAIN, and a strong preference for cookies over basically everything else. The pistachios? Not optional in spirit but dang delish!
Why You’ll Love This Recipe
- Soft, chewy cookies with a slightly tart bite
- A fun twist on classic chocolate chip cookies
- Perfect for using up fresh rhubarb (without making yet another cake)
Storage
Fridge: Store in an airtight container up to 3 days Freezer: Dough freezes well (bake from frozen +2–3 min) Make ahead: Dough can chill overnight
Tips:
- Always macerate and drain the rhubarb — it releases a lot of moisture
- Chill time = thicker, better cookies.
- Use an ice cream scoop to measure out the cookie dough
- Shape cookies right after baking while still hot. Use a round cutter or glass to gently swirl them into shape. Push uneven edges in with a spatula Don’t press down — just guide the shape.
Yes, you can use frozen rhubarb. Thaw it completely first, then drain very well and pat dry to remove excess moisture. Otherwise, the cookies may spread too much or turn out soggy. Fresh is better and the color will look prettier.
This usually happens if the dough wasn’t chilled long enough or the rhubarb had too much moisture. Make sure to drain the rhubarb well and chill the dough properly before baking.
Rhubarb Cookies with Pistachios
Ingredients
- 160 g ¾ cup / 11 tbsp butter, softened
- 150 g ¾ cup brown sugar
- 100 g ½ cup granulated sugar
- 1 egg medium / large
- 1 tsp vanilla extract
- 260 g 2 ⅙ cups all-purpose flour (1 cup ≈ 120 g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 200 g about 1 ½ cups rhubarb, finely diced plus 2 – 3 tbsp sugar for macerating
- 50 g ⅓ cup pistachios, roughly chopped
Instructions
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Clean rhubarb, peel if needed, and dice finely.
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Toss with a little sugar and let sit for about 30 minutes, then drain and pat dry.
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Cream butter with both sugars until light and fluffy.
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Add egg and vanilla and mix until combined.
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Mix flour, baking soda, baking powder, and salt separately, then stir into the dough briefly.
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Do not overmix.
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Fold in rhubarb and pistachios.
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Chill the dough for at least 1 hour.
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Preheat oven to 180°C / 350°F.
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Scoop dough onto a lined baking sheet, leaving space between each cookie.
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Bake for about 15 minutes until the edges are golden.
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If needed, gently reshape while still hot. (see tips)
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Let cool slightly on the tray, then transfer to a rack.
