Description
Indulge in the perfect balance of sweet and tart with these delightful Rhubarb Cookies. These soft, chewy treats combine the unique flavor of rhubarb with warm cinnamon and a luscious cream cheese frosting, creating a memorable dessert experience.
Ingredients
Units
Scale
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 3/4 cups flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup rhubarb, finely diced
Cream Cheese Frosting (optional)
- 4 oz cream cheese, room temperature
- 4 Tbsp butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1–3 Tbsp milk, as needed
Instructions
- Preheat the oven:ย Preheat the oven to 375ยบF. This ensures that your oven is at the right temperature when you’re ready to bake the cookies.
- Mix wet ingredients:ย In a large bowl, beat brown sugar, butter, and egg together. This creates a creamy base for your cookie dough.
- Add dry ingredients:ย Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms. This step incorporates all the dry ingredients, creating a cohesive dough.
- Incorporate rhubarb:ย Add diced rhubarb and mix again. This distributes the rhubarb evenly throughout the dough.
- Form cookie dough balls:ย Using a 1-inch cookie dough scoop, form balls of dough and place them on a greased cookie sheet. This ensures uniform size and even baking.
- Bake the cookies:ย Bake cookies for 12-14 minutes or until baked through. Keep an eye on them to avoid over-baking.
- Cool the cookies:ย Allow cooling on cookie sheet for 5 minutes. Then place on a rack until cool completely before frosting. This step is crucial for the cookies to set properly.
- Prepare the frosting:ย Beat the cream cheese and the butter until combined and fluffy. Add the powdered sugar and vanilla and beat until smooth. Add milk as needed to get a spreadable consistency.
Notes
- Choose firm, crisp rhubarb stalks for the best flavor and texture.
- If rhubarb is out of season, you can use frozen rhubarb. Just be sure to thaw and drain it well before adding to the dough.
- For a twist, try adding chopped strawberries to complement the rhubarb flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
