If you have a soft spot for sweet-tart treats, you’re going to fall head over heels for this Rhubarb Cookies with Cream Cheese Frosting Recipe. These cookies bring together the pleasantly tangy punch of rhubarb with a luxuriously creamy frosting that feels like a hug for your taste buds. Perfectly moist with a hint of cinnamon spice and crowned by the rich, velvety frosting, this is a cookie that feels special but is surprisingly simple to make. Whether you’re new to cooking with rhubarb or a longtime fan, this recipe is a wonderful way to celebrate the season and impress your family and friends alike.
Ingredients You’ll Need
Gathering your ingredients is straightforward, and each component plays a vital role in crafting the perfect balance of flavor, texture, and color in these rhubarb cookies. The rhubarb lends a refreshing tang, while the cream cheese frosting brings a smooth, sweet counterpart that elevates every bite.
- Brown sugar: Adds deep caramel notes and moistness to the dough.
- Butter, softened: Essential for a tender crumb and rich flavor in both cookie and frosting.
- Large egg: Binds ingredients and adds structure to the cookies.
- Flour: The foundation of your cookie dough, providing structure.
- Cinnamon: Offers a warm spice that complements the rhubarb’s tartness beautifully.
- Salt: Enhances the sweetness and balances all flavors.
- Baking soda and baking powder: These leaveners give your cookies just the right amount of lift and tenderness.
- Rhubarb, finely diced: The star ingredient delivering that unique tangy flavor and moist texture.
- Cream cheese, room temperature: The base for the frosting, providing creaminess and slight tang.
- Powdered sugar: For sweetness and smooth texture in the frosting.
- Vanilla extract: Enhances all flavors with its warm aroma.
- Milk: Used to adjust the frosting to the perfect spreading consistency.
How to Make Rhubarb Cookies with Cream Cheese Frosting Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375ºF. This step ensures that once your dough is ready, you can bake your cookies in a perfectly heated oven for consistent texture and color.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the brown sugar, softened butter, and egg. Beat them together until the mixture turns creamy and smooth. This creates a luscious base that helps bind the dough while adding richness and moisture.
Step 3: Add Dry Ingredients
Next, add the flour, cinnamon, salt, baking soda, and baking powder to your wet mixture. Beat well until the dough comes together nicely. Here, the cinnamon gently infuses warm spice that balances the tanginess from the rhubarb later.
Step 4: Incorporate Rhubarb
Gently fold in the finely diced rhubarb. This step is careful work to evenly distribute those tart, juicy bits throughout your dough without crushing them. The rhubarb adds moisture and a lively pop of color to each cookie.
Step 5: Form Cookie Dough Balls
Using a 1-inch cookie scoop or spoon, form dough balls and place them spaced apart on a greased cookie sheet. Uniform size helps the cookies bake evenly, ensuring each one has that perfect balance of chewy and soft.
Step 6: Bake the Cookies
Pop the cookie sheet into the oven and bake for 12 to 14 minutes until the cookies are set and just beginning to turn golden at the edges. Keep an eye on them so they stay soft and don’t overbake.
Step 7: Cool the Cookies
After baking, let the cookies rest on the sheet for about 5 minutes, then transfer to a cooling rack. Allowing them to cool completely is key before frosting, so the frosting doesn’t melt into warm cookies.
Step 8: Prepare the Cream Cheese Frosting
Beat together the cream cheese and softened butter until fluffy and combined. Gradually add powdered sugar and vanilla extract, beating until smooth. If the frosting is too thick, add 1 to 3 tablespoons of milk to achieve a creamy, spreadable consistency perfect for topping the cookies.
How to Serve Rhubarb Cookies with Cream Cheese Frosting Recipe
Garnishes
Sprinkle a few crumbled freeze-dried rhubarb pieces or a light dusting of cinnamon over the frosting to add an engaging texture and an extra hint of spice. Fresh mint leaves or a thin slice of fresh rhubarb can add a pretty, aromatic touch on top.
Side Dishes
These cookies pair wonderfully with a cup of hot tea or coffee, offering a delightful balance between the warm spice and creamy frosting with a comforting beverage. For an indulgent pairing, serve alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream.
Creative Ways to Present
Arrange the cookies on a rustic wooden platter surrounded by fresh rhubarb stalks or edible flowers to highlight their natural and seasonal appeal. You can also stack them as mini cookie towers tied with twine for charming gift-giving or party presentation.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your cookies in an airtight container in the refrigerator to keep the cream cheese frosting fresh and prevent any drying out. They’ll stay delicious for up to 3 days, perfect for savoring over multiple visits.
Freezing
You can freeze the unfrosted cookie dough balls shaped on a tray, then transfer them to a freezer-safe bag to bake fresh whenever you like. If you freeze the baked cookies, frost them after thawing for the best texture and flavor.
Reheating
To enjoy frozen baked cookies, let them thaw at room temperature, then warm briefly in a low oven for a few minutes to regain softness before adding the frosting. Avoid microwaving to prevent melting the frosting and dry texture.
FAQs
Can I substitute the rhubarb with another fruit?
Yes, you can use similar tart fruits like green apples or cranberries, but rhubarb’s unique tartness and texture make it a standout in this recipe. Other fruits will change the flavor profile but can still be delicious.
Is it necessary to use both baking soda and baking powder?
Yes, using both leaveners helps create a balanced rise and tender texture. Baking powder provides lift, while baking soda reacts with the acidity in rhubarb and brown sugar to enhance softness and browning.
What if I don’t have cream cheese for the frosting?
Cream cheese is key for the tangy richness in this frosting. You could try a buttercream frosting instead, but it won’t have the same depth of flavor that pairs so well with the rhubarb.
How can I make the frosting less sweet?
Reduce the powdered sugar slightly or add a little lemon juice to the frosting. The citrus will cut sweetness and add a pleasant tang that complements the rhubarb beautifully.
Can I make these cookies gluten-free?
Yes, try using a gluten-free all-purpose flour blend with xanthan gum. Keep an eye on dough consistency as gluten-free flours absorb moisture differently and adjust if necessary.
Final Thoughts
There’s something truly special about the way this Rhubarb Cookies with Cream Cheese Frosting Recipe combines tang, spice, and creamy sweetness into a harmonious bite. It’s a recipe that’s refreshing yet comforting, perfect for sharing with loved ones or treating yourself. Don’t hesitate to dive in and experience the magic — baking these cookies is almost as joyful as eating them!
Print
Rhubarb Cookies with Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and tangy Rhubarb Cookies topped with a creamy, sweet cream cheese frosting. These cookies offer a perfect balance of tart rhubarb pieces and warm cinnamon-spiced dough, making them an irresistible treat for any occasion. Easy to prepare and perfect for spring or summer baking sessions.
Ingredients
Cookie Dough
- 1 cup brown sugar
- ½ cup butter, softened
- 1 large egg
- 1 ¾ cups all-purpose flour
- 1 tsp ground 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 consistency
Instructions
- Preheat the oven
Preheat your oven to 375ºF (190ºC). This ensures optimal baking temperature for even cooking and the perfect texture in your cookies. - Mix wet ingredients
In a large mixing bowl, beat together the brown sugar, softened butter, and egg until the mixture is creamy and smooth. This forms the base of your cookie dough. - Add dry ingredients
Gradually add the flour, cinnamon, salt, baking soda, and baking powder into the wet mixture. Beat well until a cohesive dough forms, ensuring all ingredients are well combined. - Incorporate rhubarb
Gently fold in the finely diced rhubarb, distributing it evenly throughout the dough to provide bursts of tartness in every bite. - Form cookie dough balls
Using a 1-inch cookie scoop or spoon, portion out dough balls and place them evenly spaced on a greased cookie sheet to allow room for spreading during baking. - Bake the cookies
Bake in the preheated oven for 12 to 14 minutes, or until the cookies are baked through and lightly golden around the edges. Avoid over-baking to keep them soft. - Cool the cookies
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Cooling ensures the cookies set properly before frosting. - Prepare the frosting
In a bowl, beat together the cream cheese and softened butter until fluffy and smooth. Add powdered sugar and vanilla extract, continuing to beat until creamy. Add milk one tablespoon at a time to achieve a spreadable consistency. - Frost the cookies
Once cookies are completely cool, spread the cream cheese frosting evenly over the tops. Serve or store chilled.
Notes
- Ensure rhubarb is finely diced to distribute evenly and prevent large, overpowering pieces.
- Do not over-bake cookies to maintain a soft and tender texture.
- Adjust milk quantity in frosting for desired thickness; thicker frosting holds shape better, thinner for easy spreading.
- The batter may be slightly sticky due to the rhubarb moisture; chilling the dough for 10-15 minutes before scooping can help.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
