Description
These delightful Rhubarb Cookies combine a soft, spiced cookie base with tart rhubarb pieces and a luscious cream cheese frosting. Perfect for spring and summer baking, these cookies offer a unique twist on classic sugar cookies with fresh rhubarb, providing a balance of sweet and tangy flavors.
Ingredients
Scale
Cookie Dough
- 1 cup brown sugar
- ½ cup butter, softened
- 1 large egg
- 1 ¾ cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup rhubarb, finely diced
Cream Cheese Frosting
- 4 oz cream cheese, room temperature
- 4 Tbsp butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–3 Tbsp milk, as needed for spreadable consistency
Instructions
- Preheat the oven: Preheat your oven to 375ºF (190ºC) to ensure it reaches the proper temperature for baking the cookies.
- Mix wet ingredients: In a large mixing bowl, beat together the brown sugar, softened butter, and egg until creamy and well combined. This creates a smooth base for the cookie dough.
- Add dry ingredients: Add the flour, cinnamon, salt, baking soda, and baking powder to the wet ingredients. Beat thoroughly until a cohesive dough forms.
- Incorporate rhubarb: Gently fold in the finely diced rhubarb pieces to evenly distribute them throughout the dough without crushing them.
- Form cookie dough balls: Using a 1-inch cookie scoop or spoon, portion the dough into uniform balls and place them on a greased or parchment-lined cookie sheet, spaced evenly.
- Bake the cookies: Bake in the preheated oven for 12 to 14 minutes, or until the cookies are set and lightly golden around the edges. Watch carefully to prevent over-baking.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before frosting.
- Prepare the frosting: In a bowl, beat the cream cheese and butter together until fluffy and smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. Add milk as needed, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
- Frost the cookies: Once the cookies are completely cooled, spread the cream cheese frosting evenly over the tops. Serve and enjoy!
Notes
- Ensure rhubarb is finely diced to distribute evenly in the dough and avoid sogginess.
- For a tangier frosting, reduce powdered sugar slightly or add a touch of lemon zest.
- Store cookies in an airtight container in the refrigerator due to cream cheese frosting; best consumed within 3 days.
- Optionally, you can substitute half the butter in frosting with cream cheese for lower fat and tangier flavor.
- Allow cookies to cool completely before frosting to prevent melting.
