Comments on: Rhubarb Cookies

By: Mary Younkin

Mary Younkin — Thu, 06 Aug 2026 10:55:05 +0000

In reply to Tammy. Without being in your kitchen with you, it can be difficult to troubleshoot, but a couple of common issues might be that the flour was a bit off. Possibly too much was accidentally added? Or did you by chance chill the dough before baking? This recipe is not meant to be chilled. If anything, these cookies often spread a little bit more than is pictured here, not less. I typically dice my rhubarb very finely for these cookies (about 1/4" or smaller) and the only time I chill the dough at all is if I'm using rhubarb that's been frozen. (Because the dough tends to be a little more wet, despite my best efforts to thaw, drain, and dry the rhubarb before adding it to the batter.) I'm glad the cookies still taste good, but sorry for your frustration too, as I've been there as well!

By: Tammy

Tammy — Tue, 04 Aug 2026 21:47:36 +0000

I’m very disappointed as the picture looks like a thin crisp and chewy cookie and mine look nothing like this and are still round and puffy. I double-checked the ingredients and I definitely used baking soda and not powder. I’ve been baking for years and this has never happened before. I’m thinking maybe they should have a combination of baking powder and soda like most cookie recipes. They taste ok but honestly I don’t know if I’ll even get sugar or icing to stay on top of these round balls!

By: Mary Younkin

Mary Younkin — Wed, 03 Jun 2026 13:49:44 +0000

In reply to Clair Bourne. I'm so glad you love the rhubarb cookies! If you have a GF alternative flour that you've successful used as a 1:1 substitution, it should work fine here. However, I haven't tested that myself.

By: Clair Bourne

Clair Bourne — Tue, 02 Jun 2026 00:49:13 +0000

I love these cookies and they are always a hit at parties. Can you substitute the flour for gluten free?

By: Mary Younkin

Mary Younkin — Fri, 22 May 2026 12:42:54 +0000

In reply to Shirley R Earley. I'm happy to hear the cookies were a hit!

By: Shirley R Earley

Shirley R Earley — Thu, 21 May 2026 19:55:05 +0000

I made these cookies for friends. They are delicious. I didn’t make the frosting. Am planning on making it next time.
Thanks for great recommendations.

By: Mary

Mary — Sat, 29 Jul 2023 18:04:57 +0000

In reply to Nancy Baker. No problem, Nancy. I hope you love the rhubarb cookies!

By: Nancy Baker

Nancy Baker — Sat, 29 Jul 2023 15:43:50 +0000

Clearly I only skimmed the ingredients list.
Please delete my comment.
My apologies

By: Denise

Denise — Thu, 29 Jun 2023 20:35:54 +0000

In reply to Linda. Did you stir it in or did you use beater?? If you use the beater it comes our crumbly!!

By: Mary

Mary — Wed, 14 Jun 2023 16:26:29 +0000

In reply to Suz Van. I'm so glad you found a way to make the recipe work for you, Suz! Adding steel cut oats sounds like a delicious twist on the recipe. Enjoy!