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–+ servings
rhubarb flavored buttery shortbread

Rhubarb Shortbread Cookies

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 1 hour
Total Time 1 hour 38 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Cutting board
  • 1 Chef's knife
  • 2 Baking sheet
  • 2 sheet parchment paper
  • 1 Silicone spatula
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Rolling Pin
  • 1 Wire rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar divided
  • 2 cup all-purpose flour leveled
  • 1/4 cup cornstarch
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest finely grated
  • 1 cup rhubarb finely diced
  • 1 teaspoon lemon juice
  • 2 tablespoon turbinado sugar optional for topping

Instructions
 

  • Toss the finely diced rhubarb with 1 tablespoon of the granulated sugar and the lemon juice, then set aside to macerate for 10 minutes.
  • In a bowl whisk together flour, cornstarch, and salt until evenly combined.
  • Beat the softened butter with the remaining granulated sugar, vanilla, and lemon zest until light and creamy, about 2 minutes.
  • Fold the dry ingredients into the butter mixture on low speed just until a dough forms and no dry streaks remain.
  • Drain any excess liquid from the rhubarb, pat it dry gently with a paper towel, and fold it evenly into the dough.
  • Divide the dough in half, shape into two discs, wrap tightly, and chill until firm, about 1 hour.
  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Roll one dough disc between parchment to 1/4 inch thickness and keep the other disc chilled.
  • Cut cookies with a 2-inch round or fluted cutter and transfer to prepared sheets spacing 2 inches apart.
  • Sprinkle tops with turbinado sugar if using and lightly press to adhere.
  • Bake one sheet at a time for 15 to 18 minutes until edges are lightly golden.
  • Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

Choose firm, bright rhubarb stalks, avoiding leaves which are toxic, and dice them small so they bake through without weeping excess moisture. If your rhubarb is very tart, increase sugar by 1 to 2 tablespoons or finish cooled cookies with a dusting of powdered sugar. Chilling is crucial for clean edges and to prevent spread, and rolling between parchment eliminates sticking with minimal added flour. For a citrusy lift, swap vanilla for almond extract or add more lemon zest. Cookies keep crisp in an airtight container for 3 to 4 days; to freeze, store dough discs up to 2 months and bake from chilled for best texture.
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