Rhubarb Thumbprint Cookies Recipe

Name: Rhubarb Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE JAM:; 2 cups Chopped Rhubarb (for 2 Cups You'll Need 4-5 Stalks); 3/4 cups Granulated Sugar; 1/2 teaspoons Vanilla Extract; FOR THE DOUGH:; 1 cup Unsalted Butter, At Room Temperature; 5/8 cups Granulated Sugar; 1 teaspoon Sea Salt; 2 whole Large Egg Yolks; 1 teaspoon Vanilla Extract; 2-3/4 cups All-purpose Flour; Raw Or Other Large-grain Sugar

Servings: persons

FOR THE JAM:
2 cups Chopped Rhubarb (for 2 Cups You'll Need 4-5 Stalks)
3/4 cups Granulated Sugar
1/2 teaspoons Vanilla Extract
FOR THE DOUGH:
1 cup Unsalted Butter, At Room Temperature
5/8 cups Granulated Sugar
1 teaspoon Sea Salt
2 whole Large Egg Yolks
1 teaspoon Vanilla Extract
2-3/4 cups All-purpose Flour
Raw Or Other Large-grain Sugar

1
Chop rhubarb into pieces, then pulse in a food processor until relatively fine. Combine rhubarb, 3/4 cup sugar, and 1/2 teaspoon vanilla extract in a medium saucepan and cook over medium heat, stirring constantly for about 15 minutes or until mixture is thick and jam-like. Spoon the hot jam into a small dish and set aside to cool while you prepare the cookie dough.
2
Preheat oven to 350u00b0F. In the bowl of a standing mixer or other large bowl, beat together the butter, sugar, and salt until it is light and creamy, about 5 minutes. Mix in each egg yolk, one at a time. Scrape down the bowl between each addition. Add vanilla and mix well. On low speed, add the flour a cup at a time and mix just until combined, making sure that all dry bits are mixed in.
3
Set up two large cookie sheets. Make balls of dough about one inch in diameter by rolling the dough between your palms. Place them about two inches apart on the sheets. Once all the dough has been rolled, use your finger or thumb to form a deep impression in the center of each ball.
4
Using a 1/4 teaspoon, fill each impression with the rhubarb mixture. Sprinkle raw sugar over the cookies, focusing on the jam centers.
5
Bake for 15 minutes or until the edges of the cookies begin to turn golden-brown. Remove sheets from the oven and allow the cookies to cool on the sheets for 5 minutes, then transfer them to cooling racks to cool completely.
6
Store in an airtight container, separating the layers by waxed paper, for up to one week.
7
Adapted from Farmers' Market Desserts.

932

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE JAM:, 2 cups Chopped Rhubarb (for 2 Cups You'll Need 4-5 Stalks), 3/4 cups Granulated Sugar, 1/2 teaspoons Vanilla Extract, and more.

Yes, Rhubarb Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Thumbprint Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions