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
Scale
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.
