Here’s a full recipe for Rhubarb Sour Cream Cookies—soft, tangy, and just sweet enough!
Rhubarb Sour Cream Cookies
Ingredients
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup sour cream
1 tsp vanilla extract
1 1/2 cups finely chopped fresh rhubarb
1/2 tsp cinnamon (optional)
Optional Sugar Topping:
2 tbsp granulated sugar
1/4 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes).
Beat in the egg, then stir in the sour cream and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chopped rhubarb gently with a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
(Optional) Mix 2 tbsp sugar with 1/4 tsp cinnamon and sprinkle a little over each cookie.
Bake for 12–15 minutes or until edges are lightly golden and the tops are set.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
These cookies are soft and cake-like.
Add chopped walnuts or white chocolate chips for extra texture and sweetness.
Store in an airtight container for up to 3 days.
