<\/h3>\nPreheat the oven to 325\u00baF (163\u00baC) and line baking sheets with parchment paper to prevent sticking.<\/p>\n
Scoop out 2 \u00bd TBS of cookie dough, or about 50g each. Roll into balls and place a few inches apart on the prepared pans.<\/p>\n
For large pools of chocolate, chop large chunks of white chocolate and rhubarb and stick on top. Sprinkle with optional, crunchy raw sugar.<\/p>\n
Bake for 14-15 minutes or until the cookies are just set around the edges. Give the pan a light tap on the counter a couple of minutes before they\u2019re done baking and after they\u2019re baked to help flatten them.<\/p>\n
Cool for at least 15 minutes on a wire rack.<\/p>\n\nHow to Store and Serve<\/h2>\n\nStore in an airtight container at room temperature for up to 2\u20133 days. These cookies soften quickly because of the fresh rhubarb.<\/li>\n If stacking, keep the cookies separated with parchment paper so they don\u2019t stick to each other.<\/li>\n For longer storage, freeze baked cookies for up to 2 months.<\/li>\n Freeze cookie dough balls and bake fresh as needed. They may need a couple of more minutes in the oven.<\/li>\n Let cookies cool completely before storing to keep edges crisp.<\/li>\n Warm slightly before serving for gooey chocolate and the best texture.<\/li>\n<\/ul>\n\n
\u2753 Frequently Asked Questions<\/h2>\n\n
Can I double the recipe?<\/h3>\n\n
Yes. Double all of the ingredients, bake in a few pans, and make about 48 cookies.<\/p>\n<\/div>\n<\/div>\n
\n
Can I ferment the batter overnight?<\/h3>\n\n
Yes, you can mix the sourdough rhubarb cookie batter and store it in the refrigerator overnight. If chilled, let the dough soften for an hour at room temperature so they\u2019ll spread.<\/p>\n<\/div>\n<\/div>\n
\n
Why didn\u2019t my cookies spread?<\/h3>\n\n
Dough may be too cold- let it warm slightly before baking. Check your baking soda in case it has expired too.<\/p>\n<\/div>\n<\/div>\n
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Did you make this recipe? <\/strong>Please leave a rating, comment or question below! Tag me on Instagram or Facebook @SourdoughBrandon or PIN this recipe on Pinterest to come back to it later!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Sourdough Rhubarb Cookies<\/h2>\nWith brown butter, fresh rhubarb, and pools of white chocolate, these Sourdough Rhubarb Cookies are made with sourdough discard for a tangy, sweet spring treat.<\/span><\/p>\n\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time<\/span>14 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nResting Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time<\/span>1 hour<\/span><\/span> hr<\/span> 4 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\nYield or Serving: <\/span>24<\/span> Cookies<\/span><\/span><\/p>\n1x<\/button>2x<\/button>3x<\/button><\/p>\n\n
\n
\n\nIn a saucepan or light-colored skillet, melt the butter over medium heat. Constantly stir with a spatula as the butter sputters and the milk solids turn brown, nutty, and aromatic in just a few minutes.<\/span>Immediately remove from the heat and pour the butter into a large mixing bowl to cool to room temperature.<\/span><\/div>\n226 g Unsalted Butter<\/span><\/p>\n<\/li>\n\nAs the butter cools, whisk the all-purpose flour, baking soda, and salt in a small bowl. Set aside.<\/span><\/p>\n300 g All-purpose Flour, <\/span>\u00be tsp Baking Soda, <\/span>\u00bd tsp Kosher Salt<\/span><\/p>\n<\/li>\n\nIn the large mixing bowl with the brown butter, whisk in the eggs, sugar, vanilla, and sourdough discard together until incorporated.<\/span><\/p>\n250 g Granulated Sugar, <\/span>2 Eggs, <\/span>100 g Sourdough Discard, <\/span>1 tsp Vanilla Extract<\/span><\/p>\n<\/li>\n\nAdd the dry ingredients to the bowl of wet ingredients and fold with a spatula until just a few floury spots remain. Fold in the chopped white chocolate chunks and rhubarb.<\/span><\/p>\n170 g White Chocolate, <\/span>120 g Rhubarb<\/span><\/p>\n<\/li>\n\nCover and chill the cookie dough for at least 30 minutes. This will infuse the flavors and make rolling out easier.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 325\u00baF (163\u00baC). Line baking sheets with parchment paper.<\/span>Scoop out 2 \u00bd TBS or 50g of cookie dough and roll into balls. Space a few inches apart on baking sheets and top with more chopped white chocolate, rhubarb, and optional raw sugar.<\/span>Bake for 14-15 minutes until the edges just set. Gently tap the pans on the counter 2 minutes before they’re finished baking and immediately after baking to help them spread.<\/span>Cool on a wire rack for at least 15 minutes.<\/span><\/div>\nRaw Sugar<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
\n
\nFollow my guide above for more detailed instructions, tips, photos, and storage options to make these easy sourdough rhubarb cookies.<\/li>\n Store in an airtight container for 2-3 days. The fresh rhubarb will soften the cookies quicker than average cookies, so keep them separated with parchment paper.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"These Sourdough Rhubarb Cookies combine sweet-tart pockets of fresh rhubarb with creamy white chocolate and rich, nutty brown butter for a bakery-style cookie that\u2019s crisp around the edges and soft and chewy in the center. The tangy rhubarb balances the sweetness of the white chocolate, while brown butter adds a deep caramelized flavor that makes […]<\/p>\n","protected":false},"author":1,"featured_media":360375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[5213,12708,31755,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-360374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-brandon","tag-cookies","tag-rhubarb","tag-sourdough"],"yoast_head":"\n
Sourdough Rhubarb Cookies \u2013 Sourdough Brandon - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=360374\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough Rhubarb Cookies \u2013 Sourdough Brandon - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"These Sourdough Rhubarb Cookies combine sweet-tart pockets of fresh rhubarb with creamy white chocolate and rich, nutty brown butter for a bakery-style cookie that\u2019s crisp around the edges and soft and chewy in the center. The tangy rhubarb balances the sweetness of the white chocolate, while brown butter adds a deep caramelized flavor that makes […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=360374\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2026-07-31T15:46:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/plate-with-sourdough-rhubarb-cookies.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=360374#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=360374\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Sourdough Rhubarb Cookies \u2013 Sourdough Brandon\",\"datePublished\":\"2026-07-31T15:46:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=360374\"},\"wordCount\":1337,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=360374#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/plate-with-sourdough-rhubarb-cookies.jpg\",\"keywords\":[\"Brandon\",\"cookies\",\"Rhubarb\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=360374#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=360374\",\"url\":\"https:\/\/fivemor.com\/?p=360374\",\"name\":\"Sourdough Rhubarb Cookies \u2013 Sourdough Brandon - 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