Best Crispy Rhubarb Raspberry Cookies

These crispy rhubarb raspberry cookies are the perfect blend of sweet and tart. After making them dozens of times, I’ve discovered the trick to getting them just right every time. The crispy edges and soft centers will make your kitchen smell like a cozy bakery. If you love recipes like this, you’ll also enjoy Rhubarb Custard Tart and Sweet-Tart Rhubarb Cheesecake Bars.

What You'll Need for Best Crispy Rhubarb Raspberry Cookies

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen rhubarb, chopped
• 1/2 cup fresh raspberries
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp almond extract (optional)
• 1/2 cup powdered sugar (for dusting)
• Optional: 1/4 cup sliced almonds (optional)
• Optional: 1/2 cup white chocolate chips (optional)

How to Make Best Crispy Rhubarb Raspberry Cookies

1. Preheat oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, and salt.
3. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
4. Add egg and extracts: Beat in egg, vanilla extract, and almond extract (if using).
5. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Fold in fruit: Gently fold in rhubarb and raspberries.
7. Scoop dough: Using a cookie scoop or spoon, drop dough onto prepared baking sheets, about 2 inches apart.
8. Top with almonds (optional): Sprinkle sliced almonds on top of cookies, if using.
9. Bake: Bake for 12-14 minutes, or until edges are golden brown.
10. Cool and dust with powdered sugar: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Storing & Reheating Best Crispy Rhubarb Raspberry Cookies

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 2 days. Let sit at room temperature for 10 minutes before baking.

Freezing Best Crispy Rhubarb Raspberry Cookies

Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For a more intense raspberry flavor, use freeze-dried raspberries.
• Best substitution: You can substitute the rhubarb with an equal amount of strawberries or apples.
• Make-ahead: Cookies can be made ahead and frozen. Thaw at room temperature before serving.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If cookies are spreading too much, chill the dough for 30 minutes before baking.

Best Crispy Rhubarb Raspberry Cookies

⏱

Prep

15 mins

🍳

Cook

12-14 mins

⏳

Total

30 mins

🍽

Serves

24 cookies

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen rhubarb, chopped
• 1/2 cup fresh raspberries

Seasonings

• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp almond extract (optional)
• 1/2 cup powdered sugar (for dusting)

Optional Toppings

• 1/4 cup sliced almonds (optional)
• 1/2 cup white chocolate chips (optional)

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, and salt.
3. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
4. Add egg and extracts: Beat in egg, vanilla extract, and almond extract (if using).
5. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Fold in fruit: Gently fold in rhubarb and raspberries.
7. Scoop dough: Using a cookie scoop or spoon, drop dough onto prepared baking sheets, about 2 inches apart.
8. Top with almonds (optional): Sprinkle sliced almonds on top of cookies, if using.
9. Bake: Bake for 12-14 minutes, or until edges are golden brown.
10. Cool and dust with powdered sugar: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

• Chef tip: For a more intense raspberry flavor, use freeze-dried raspberries.
• Best substitution: You can substitute the rhubarb with an equal amount of strawberries or apples.
• Make-ahead: Cookies can be made ahead and frozen. Thaw at room temperature before serving.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If cookies are spreading too much, chill the dough for 30 minutes before baking.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
• Make ahead: Dough can be made ahead and refrigerated for up to 2 days. Let sit at room temperature for 10 minutes before baking.

Nutrition Per Serving

• Calories: 120
• Protein: 1g
• Fat: 5g
• Carbs: 18g
• Fiber: 1g
• Sugar: 8g
• Sodium: 40mg
• Cholesterol: 20mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Crispy Rhubarb Raspberry Cookies FAQs

A Warm Final Note

I can’t wait for you to try Best Crispy Rhubarb Raspberry Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!