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Rhubarb-Filled Cookies

 Rhubarb-Filled Cookies
I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the filling peeking through the dough. When not just any cookie will do, try making these and watch the smiles appear.
27 ServingsPrep: 25 min. Bake: 10 min.


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3-1/2 cups chopped fresh or frozen rhubarb, thawed
  • 1-1/2 cups sugar
  • 6 tablespoons water, divided
  • 1/4 cup cornstarch
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Combine the
  • flour, baking soda and salt; gradually add to creamed mixture and
  • mix well (dough will be sticky).
  • For filling, combine the rhubarb, sugar and 2 tablespoons water in a
  • large saucepan. bring to a boil. Reduce heat; simmer, uncovered,
  • for 10 minutes or until thickened, stirring frequently. Combine
  • cornstarch and remaining water until smooth; stir into rhubarb
  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat; stir in vanilla.

2 of 2

Rhubarb-Filled Cookies (continued)

Directions (continued)

  • Drop dough by tablespoonfuls 2 in. apart onto ungreased baking
  • sheets. Using the end of a wooden spoon handle, make an indentation
  • in the center of each cookie; fill with a rounded teaspoon of
  • filling. Top with 1/2 teaspoon of dough, allowing some filling to
  • show. Bake at 375° for 8-10 minutes or until lightly browned.
  • Yield: about 4-1/2 dozen.
Editor's Note: Any leftover rhubarb filling may be stored, covered, in the refrigerator and used as a spread on toast or a topping for ice cream.