Rhubarb Shortbread Cookies

Prep Time: 20 minutes
Cook Time: 15–18 minutes
Chill Time: 30 minutes
Total Time: About 1 hour 10 minutes
Yield: 24–30 cookies
Difficulty: Easy
Type: Dessert / Cookie
Flavor: Buttery, tangy, lightly sweet

Ingredients

For the Dough:

• 1 cup (2 sticks / 226 g) unsalted butter, softened

• 1/2 cup (100 g) granulated sugar

• 1/4 cup (30 g) powdered sugar

• 1/2 teaspoon vanilla extract

• 2 cups (240 g) all-purpose flour

• 1/4 teaspoon salt

• 1/2 cup finely chopped fresh rhubarb (1–2 stalks)

• Optional: 1 teaspoon lemon zest or orange zest

Optional for Finishing:

• Coarse sugar for sprinkling

• Drizzle: 1/2 cup powdered sugar + 1 tbsp lemon juice for icing

Instructions

1. Prep the Rhubarb

• Wash and finely dice the rhubarb into very small pieces (¼ inch or less).

• If the rhubarb is very wet, pat dry slightly with a paper towel.

• Optionally toss with 1 teaspoon sugar and set aside to release some juice. Then drain before adding to dough.

2. Make the Shortbread Dough

1. In a large bowl or stand mixer, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy (2–3 minutes).

2. Mix in the vanilla extract and optional citrus zest.

3. Add the flour and salt gradually, mixing until a soft dough forms.

4. Gently fold in the chopped rhubarb, being careful not to overmix.

3. Shape & Chill the Dough

• Method A – Slice & Bake:

  • Roll dough into a log (about 2 inches thick).

  • Wrap tightly in plastic wrap and refrigerate for 30–60 minutes.

• Method B – Cut-Out Cookies:

  • Flatten dough into a disc, wrap, and chill for 30 minutes.

  • Roll out to 1/4–1/2 inch thick and use cookie cutters.

4. Bake

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. Slice chilled dough into 1/4–1/2 inch rounds, or place cut-out shapes on the tray.

4. Optional: Sprinkle with coarse sugar.

5. Bake for 15–18 minutes, or until edges are lightly golden.

6. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

5. (Optional) Add a Glaze

• Mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice.

• Drizzle over cooled cookies for a citrusy touch.

Tips & Variations

• Don’t overwork the dough once flour is added, to keep cookies tender.

• Use firm rhubarb stalks — very soft or stringy rhubarb may release too much moisture.

• Add 1/4 cup chopped crystallized ginger for extra flavor.

• Try freezing dough logs for slice-and-bake cookies anytime.

• For a twist, sub part of the rhubarb with strawberries or raspberries.

Storage

• Store cooled cookies in an airtight container at room temperature for 3–4 days.

• Freeze baked cookies for up to 2 months.

• Dough can be frozen (pre-sliced or whole log) for up to 3 months.

Nutrition Info (Per Cookie – Approximate)

• Calories: 110

• Fat: 7g

• Carbohydrates: 12g

• Sugar: 5g

• Protein: 1g

• Fiber: 0.5g

• Sodium: 40mg

(Values vary depending on size and add-ins)