These rhubarb cookies combine tangy fresh rhubarb, creamy white chocolate, and aromatic vanilla bean for a soft, chewy treat perfect for spring and summer gatherings.
If rhubarb releases too much moisture, pat dry before folding in. Chill dough for 30 minutes if cookies spread too much. Use fresh rhubarb for best texture. Frozen rhubarb can be used if thawed and dried. For gluten-free, substitute flour and adjust baking time. For dairy-free, use vegan butter.
Keywords: rhubarb cookies, white chocolate cookies, vanilla bean cookies, spring cookies, homemade cookies, easy cookie recipe