These Rhubarb Shortbread Cookies are a delicate balance of buttery softness and tart rhubarb crunch. With just the right amount of sweet and tangy, these melt-in-your-mouth shortbread cookies are perfect for spring baking, afternoon tea, or as a homemade gift.
A taste of the season in every bite!
Why You’ll Love This Recipe:
- 🥄 Tart & Sweet: Rhubarb adds a refreshing zing without overpowering the buttery base.
- 🧈 Rich Shortbread: Made with real butter for that classic crumbly texture we all love.
- ⏱️ Simple Preparation: Just mix, roll, slice, and bake—no mixer required!
- 🍪 Perfect for Gifting: Beautifully wrapped in cellophane, they make ideal spring treats.
- ❄️ Make Ahead Friendly: Dough freezes well—slice and bake as needed.
Ingredients (Makes 24–30 cookies):
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter , softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt (optional, if using unsalted butter)
- ½ tsp vanilla extract
For the Rhubarb:
- 8 oz fresh rhubarb , diced into ¼-inch pieces (about 1½ cups)
Note: Fresh rhubarb works best for flavor and texture—thawed and drained frozen rhubarb can be used in a pinch.
Instructions:
Step 1: Prep the Rhubarb
Wash and trim the ends of the rhubarb stalks .
Dice into small ¼-inch pieces and pat dry gently with paper towels to remove excess moisture.
Set aside while making the shortbread base.
Step 2: Cream Butter & Sugar
In a large mixing bowl, beat:
- Butter until smooth and creamy
- Gradually add sugar and continue beating for 3 minutes , until pale and fluffy.
Stir in vanilla extract for extra warmth and aroma.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Salt (if using)
Gradually stir the dry ingredients into the butter mixture until just combined.
The dough will be crumbly at first—that’s normal!
Step 4: Fold in the Rhubarb
Gently fold the diced rhubarb into the dough using a spatula.
It’s okay if the dough becomes slightly damp from the rhubarb—just keep it cool and work quickly.
Step 5: Shape the Dough
Turn the dough onto a lightly floured surface and shape into a log about 2 inches in diameter .
Wrap in parchment paper or plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
This step firms up the dough for clean slicing and better texture after baking.
Step 6: Slice & Bake
Preheat oven to 325°F (165°C) .
Line a baking sheet with parchment paper .
Using a sharp knife dipped in warm water between cuts, slice the chilled dough into ¼-inch thick rounds .
Place cookies on the prepared baking sheet, leaving space between them for even baking.
Bake for 15–18 minutes , or until the edges are lightly golden , and the centers stay pale and tender.
Step 7: Cool & Enjoy
Let the cookies cool on the baking sheet for 5 minutes , then transfer to a wire rack to finish cooling.
They firm up as they cool—perfect for storing or gifting!
Serve with a dusting of powdered sugar or alongside a warm mug of tea.
Tips for Success:
- 🍃 Use Fresh Rhubarb: For best flavor and texture—frozen can be used but drain well.
- 🔪 Chill the Dough Well: Makes slicing easier and prevents spreading during baking.
- 🧁 Don’t Overbake: These cookies should be soft in the center and crisp around the edges.
- ❄️ Freeze the Dough Log: Wrap tightly and slice directly from frozen—add 1–2 minutes to baking time.
- 🍯 Add Honey Glaze (Optional): Drizzle with a light honey glaze for extra sweetness.
Serving Suggestions:
- Pair with a glass of milk, herbal tea, or coffee for a classic treat.
- Perfect for school lunches, cookie exchanges, or weekend baking.
- Great with a scoop of vanilla ice cream for dessert.
Nutritional Information (per cookie, makes 24 servings):
(Approximate values – based on regular shortbread dough and fresh rhubarb)
- Calories: ~90 kcal
- Protein: ~1g
- Carbohydrates: ~10g
- Fat: ~5g
- Fiber: ~0.5g
- Sugar: ~4g
These Rhubarb Shortbread Cookies are a delightful way to celebrate spring with a homemade twist. The buttery richness of shortbread paired with tart rhubarb creates a flavor profile that’s both nostalgic and new.
So go ahead and give this simple yet elegant recipe a try… because once you taste one, you’ll want to make a double batch!
