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Rhubarb Cookies with Pistachios
These rhubarb cookies are soft, slightly chewy, and just tart enough to feel like spring in cookie form. The rhubarb keeps them juicy, the pistachios add a bit of crunch, and yes—you do have to chill the dough, but it’s worth it.
Prep Time 30 minutes
Cook Time 15 minutes
Chilling 1 hour
Servings 16 cookies
Calories 120 kcal
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.