Rhubarb Drop Cookies Recipe - Allrecipes.com
Rhubarb Drop Cookies Recipe

Rhubarb Drop Cookies

Recipe by  

"This is a cookie that will please everyone, young and old. They have a very nice look to them."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr 35 mins


  1. Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
  2. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  3. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2010

This is an amazing cookie. I made a couple of changes, 1/2 cup of brown sugar and 1/2 cup of white, 3/4 tsp vanilla, used pecans and raisins and sliced the rhubarb fairly thin, then coated it in the flour mixture before mixing with the wet ingredients. Do yourself a favour double the recipe I wish I had as I am going to have to make it again tomorrow night. Thanks... going onto the favourite list.

Most Helpful Critical Review
May 25, 2010

These cookies were pretty good. My husband loved them. I thought they were too soft but he liked that a lot about them. I thougt they had a good flavor to them. I used 1 teas pumpkin pie spice instead of cinnamon and cloves and used 1/2 cup almonds for my nuts. I did not use flax seed or rasins. Also, 12 min in my oven was a bit long. I will bake them for 10 or 11 min next time. Also, I think I will adding some friut next time like strawberrys or crasins.


30 Ratings

Jul 02, 2010

Really good, but changed quite a bit... Used 2 cups whole wheat pastry flour and added 1 cup of rolled oats. Increased the butter by 1/4 cup and used 1/2 cup white sugar and 1/2 cup brown sugar. Also increased rhubarb to 2 cups because that's what I had. I did not use raisins or nuts just 2 1/2 tbs of flax seeds, same amounts of everything else. Baked for 10 minutes, these were amazing, I will make them again and again they really showcase the rhubarb-I enjoyed that!

Oct 27, 2010

I recommend chopping the rhubarb into as small pieces as you can. I blended half the amount of rhubarb to get the taste throughout the cookie, then the other half was chopped small.

Jun 10, 2011

Made a double batch from the get-go. Used half brown and half white sugar as well as half the cloves and replaced the other half with all-spice. Very much like a small piece of rhubarb cake. Will likely make again!!

Jun 16, 2011

These are pretty good, but mine turned out nothing like the picture, they looked like little biscuits. They're a little on the dry side, and you can barely taste the rhubarb. I would suggest doubling or even tripling the amount of rhubarb.

Jun 15, 2011

4.5 stars I read the reviews and tweaked accordingly. I doubled the recipie and am glad I did (I yield 62 cookies). I used all white sugar instead of brown and white, I used half clove and half all spice, I doubled the rhubarb (4 cups), and I used half all purpose flour and half whole grain. Also instead of nuts or other fruit (which I didn't have) I used coconut. They turned out great but they are definatly more muffin consistancy than cookie but thats ok because they are tangy, sweet, moist, and semi-healthy. I'll probably eat the whole batch tonight! lol

Jun 07, 2010

I veganized the recipe by using ground flax and water as my egg, and Earth Balance as my butter. I also used 1c whole wheat and 1c white flour, and used 1/4tsp each of cloves and allspice. The final product was a good, lightly fruit flavored sugar cookie. Could have used a little more rhubarb, but that might be because of the whole wheat flour.


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  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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