Rhubarb Cookies with Ginger, Lime and Sesame Toffee

5 | 5 reviews

These cookies are packed with rhubarb in every possible way: folded into the dough, swirled with jam, and pressed on top. Plus, there’s a crunchy sesame cardamom bark situation for texture. They’re soft, chewy, and the kind of cookie you don’t really stop thinking about once you start eating them.

Prep Time 30

Cook Time 35

Chill Time 30

Total Time 1 35

Course baking, Dessert

Cuisine American

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Every spring, rhubarb arrives with a very specific personality – tart, sharp, and bright – and the goal is always to work with that, not against it. These Rhubarb Cookies are built around the idea of never toning it down, just figuring out how to keep all that personality intact while it turns into a cookie.

Rhubarb gets used in a couple ways here, because one version of rhubarb is never enough. Some gets macerated then folded into the dough and pressed on top so it bakes into soft, jammy pockets. The rest gets cooked down into a bright jam that’s swirled through the dough. You truly get rhubarb running through every layer of these cookies.








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