Rhubarb Shortcake Cookies

Do you know how often I make cookies?

As evidenced by the fact that there are only four cookie recipes on this blog, the answer is NOT NEARLY ENOUGH!

Well, that’s all about to change, my friends, because (yep, you guessed it!) I’m participating in yet another monthly blog challenge, and this one is all about cookies!

Cookies, cookies, cookies!

Okay … let’s get on with the cookies, shall we?

This month’s Creative Cookie Exchange theme is “creative uses for the summer bounty” … tough one, right?

Yes! I wracked my brain, but the only things that came to mind when I conjured up images of “summer bounty” were savory — and while, yes, you *could* make a cookie with corn or zucchini in it, I just wasn’t feeling it. Not. at. all.

And even after I checked a list of fruits in season here in the Midwest, I was still feeling uninspired … until I scrolled down to the R’s and saw rhubarb.

Ding, ding, ding … we have a winner!

With that, please allow me to introduce you to my rhubarb shortcake cookies.

Rhubarb Shortcake Cookies

Adapted from Martha Stewart, my rhubarb shortcake cookies are soft, tender, and perfectly balanced with just enough sugary goodness and just enough tartness to make your mouth pucker in a deliciously-pleasing way.

Now, to call them cookies may be a bit of a stretch as they’re more like miniature, portable versions of shortcake … but perhaps that makes them even better. Go ahead … eat them as a cookie. Or use them to top a bowl of fresh fruit with a dollop of whipped cream. Or split them in half, then fill them with pastry cream and strawberry jam to make decadent rhubarb shortcake cookie napoleans. Whatever you do, just make a batch and eat.

But eat them quickly. As noted in the recipe below, these cookies are best consumed within a day of making them. But don’t worry … make these for a potluck, a work event, or just for your family … I promise they’ll be gone in no time!

Rhubarb Shortcake Cookies
Yield: About 20 cookies
  • 12 ounces rhubarb, cut into ¼-inch dice (2 cups)
  • 2 teaspoons fresh lemon juice
  • ¾ cup granulated sugar, divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • ⅔ cup heavy cream
  • Sanding sugar, for sprinkling
  1. Preheat the oven to 375°F. Line two large baking sheets with parchment paper
  2. In a small bowl, combine the rhubarb, lemon juice, and ¼ cup granulated sugar; stir together, then set aside.
  3. In a large bowl, whisk together the flour, baking powder, salt, and remaining ½ cup granulated sugar. Cut in the butter with a pastry cutter, or rub it in with your fingers, until mixture resembles coarse crumbs. Slowly pour the cream into the bowl, stirring until the dough starts to come together. Add the rhubarb mixture, then fold together to combine.
  4. Using a 2-inch ice cream scoop, drop the dough onto the parchment-lined baking sheets, spacing evenly apart. Sprinkle the dough with sanding sugar, then bake until golden brown, about 25 minutes.
  5. Transfer the cookies to a wire rack to let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
You can also use a 1½ inch ice cream scoop or even a tablespoon to portion the dough onto the baking sheets. Bake time should be about the same, but the yield will be higher.

Rhubarb Shortcake Cookies

{Creative Cookie Exchange}

The theme this month is Creative Uses for the Summer Bounty! Why should cookies be left out from the summer harvest? They shouldn’t! If you’re a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com, and she will add you to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes — be sure to check out our Pinterest Board and our monthly posts. You’ll be able to find them the first Tuesday after the 15th of each month! If you’re looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made!


P.S. Thanks for reading! Please keep in touch by subscribing to Rhubarb and Honey and following me on Twitter, Facebook, and Pinterest.

Related Posts Plugin for WordPress, Blogger...
  • Renee Dobbs

    Too funny how you zoned in on Rhubarb…I wonder why you picked that one. And I’m glad you did because these cookies look wonderful. Welcome to the CCE group.

    • http://rhubarbandhoney.com/ Kimberly

      I wonder too ; )

      The sad part is … this is only the second rhubarb recipe on this blog!

      Thanks for the welcome, Renee!

  • http://www.foodlustpeoplelove.com/ Stacy

    I love rhubarb too, Kimberly, and I am always on the lookout for another recipe with that lovely tart fruit. Or perhaps I should say vegetable. I never really know. Anyway, love your shortcake cookies studded with pink!

    • http://rhubarbandhoney.com/ Kimberly

      Hmm … fruit or vegetable? Doesn’t matter … I love it either way!

      Thanks, Stacy!

  • http://aperiodictableblog.com/ shannon @ a periodic table

    PERFECT! Rhubarb is one of my favorite things, and i love when I can find it in season and all rubyish and gorgeous. What a great cookie…i would absolutely love these.

    • http://rhubarbandhoney.com/ Kimberly

      Thanks, Shannon!

  • Holly

    I am always on the lookout for a new rhubarb recipe and can’t recall finding one recently to bake cookies– fantastic! I wonder if all the moisture in fruit is making our cookies softer and cake-like this month? It seems to be a common theme from the group’s posts. It’s a nice change and a tasty treat for sure!

    • http://rhubarbandhoney.com/ Kimberly

      I think the fruit is the culprit here … but I’m not complaining!

  • Lindsay @ The Lean Green Bean

    Rhubarb is something I don’t eat all the often but i absolutely LOVE the idea of adding it to cookies. It seems like i only ever see it in jams!

    • http://rhubarbandhoney.com/ Kimberly

      Yes, in jams and with strawberries in pie! Glad I could mix it up!

  • Ansh

    Love the idea of rhubarb cookies. I would eat these before they cooled!!

    • http://rhubarbandhoney.com/ Kimberly

      I may have done so, Ansh!

  • http://healthynibblesandbits.com/ Lisa @ Healthy Nibbles & Bits

    These cookies look delightful! I don’t cook with rhubarb enough (only in tarts). Love this rhubarb cookie idea!

    • http://rhubarbandhoney.com/ Kimberly

      Thanks, Lisa!

  • Liz

    I planted a second rhubarb plant this summer, so I’m glad to find a yummy cookie recipe to try!

    • http://rhubarbandhoney.com/ Kimberly

      I am so jealous you have rhubarb growing at your house! Awesome!

  • Laura T

    Do I get points for bravery for working with zucchini lol?

    I love rhubarb, although it is more spring where I am. These look awesome!

    • http://rhubarbandhoney.com/ Kimberly

      You get lots of points! Thanks, Laura!

  • Pingback: Blackberry Thumbprints & Review - Cookie Dough and Oven Mitt()

  • kitchenriffs

    I love rhubarb and I love shortcake. Never thought to combine the two, though. Brilliant idea — thanks.

    • http://rhubarbandhoney.com/ Kimberly

      Thanks much!

  • Arman @ thebigmansworld

    I’ve been meaning to try rhubarb- maybe this will be the recipe to test it out with!

    • http://rhubarbandhoney.com/ Kimberly

      Please do! And let me know how you like them!

  • http://www.restlesschipotle.com/ marye audet

    Just reading this made my mouth water and gave me that puckery feeling! Love them!

    • http://rhubarbandhoney.com/ Kimberly

      Happy to make that happen, Marye!

  • Jill

    Your cookies sounds really good, rhubarb is a great addition.

    • http://rhubarbandhoney.com/ Kimberly

      Thanks, Jill!

  • Karen

    Yum! Those cookies sound wonderful! Being a part of this group has forced me to make more cookies too, and the themes help me flex new cookie muscles!

    • http://rhubarbandhoney.com/ Kimberly

      Thanks, Karen! Yes, I will be flexing my cookie muscles too!

  • Pingback: Raspberry Crumble Cookie Bars - From Gate to Plate()

  • Pingback: Breskvice - Jam Filled, Peach Shaped Cookies()

  • http://cookiedoughandovenmitt.com Miranda Payne Couse

    How creative! I love rhubarb and the sweet and tart that comes with it while making any baked treat! I’ll have to give these cookies a try!

    • http://rhubarbandhoney.com/ Kimberly

      Thanks, Miranda!