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Rhubarb Cookies Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 12 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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
  • 13 Tbsp milk, as needed

Instructions

  1. 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.
  2. Mix wet ingredients:ย In a large bowl, beat brown sugar, butter, and egg together. This creates a creamy base for your cookie dough.
  3. 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.
  4. Incorporate rhubarb:ย Add diced rhubarb and mix again. This distributes the rhubarb evenly throughout the dough.
  5. 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.
  6. Bake the cookies:ย Bake cookies for 12-14 minutes or until baked through. Keep an eye on them to avoid over-baking.
  7. 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.
  8. 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