1-Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. This sweet and tangy rhubarb cookies recipe takes about 24 minutes total, with 10 minutes of prep, making it ideal for busy schedules.

2-In a large bowl, beat the light brown sugar, softened butter, vanilla extract, and large egg together with an electric mixer until smooth and creamy. Once that’s done, add the all-purpose flour, cinnamon, salt, baking soda, and baking powder, then mix well until a dough forms. Gently incorporate the finely diced rhubarb to distribute it evenly, which adds that perfect tartness.

3-Next, use a 1-inch cookie scoop to form the dough into balls and place them on the prepared baking sheet. Bake for 12 to 14 minutes or until the cookies are cooked through and slightly golden. Let them cool on the baking sheet for 2 minutes before moving to a wire rack this step keeps them from falling apart. For more baking inspiration, explore our peach cobbler dump cake for another easy treat.