Description
Delightfully soft and tangy Rhubarb Cookies featuring a creamy cream cheese frosting. These cookies combine the subtle tartness of rhubarb with warm cinnamon spices, making a perfect sweet treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup brown sugar
- ½ cup butter, softened
- 1 large egg
- 1 ¾ cups 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
- 1–3 Tbsp milk, as needed
Instructions
- Preheat the oven: Preheat your oven to 375ºF to ensure it reaches the ideal temperature for baking the cookies evenly.
- Mix wet ingredients: In a large bowl, beat together the brown sugar, softened butter, and egg until the mixture is creamy and smooth, forming the base of your cookie dough.
- Add dry ingredients: Incorporate the flour, cinnamon, salt, baking soda, and baking powder to the wet mixture. Beat well until a cohesive dough forms.
- Incorporate rhubarb: Gently fold in the finely diced rhubarb, ensuring it is evenly distributed throughout the dough without overmixing.
- Form cookie dough balls: Using a 1-inch cookie dough scoop, portion the dough into uniform balls and place them spaced apart on a greased cookie sheet to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 12-14 minutes, watching closely to avoid over-baking. The cookies should be set and lightly golden.
- Cool the cookies: Let the cookies 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: Beat the cream cheese and softened butter together until fluffy. Gradually add powdered sugar and vanilla, beating until smooth. Add milk as needed to achieve a spreadable consistency.
- Frost the cookies: Once the cookies are completely cool, spread the cream cheese frosting on top and enjoy.
Notes
- Make sure the rhubarb is finely diced to ensure even baking and texture.
- Do not overmix the dough after adding rhubarb to prevent the cookies from becoming tough.
- Allow cookies to cool completely before frosting to avoid melting the frosting.
- If rhubarb is not in season, frozen rhubarb (thawed and drained) can be used as a substitute.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
