If you’re looking for a delightful twist on classic cookies, this Rhubarb Cookies with Cream Cheese Frosting Recipe is going to charm your taste buds and warm your heart. The tartness of finely diced rhubarb baked right into soft, spiced cookies creates an irresistible balance of flavor and texture. Topped with a luscious, creamy frosting made from smooth cream cheese, these cookies are the perfect treat for any occasion. Whether you’re an experienced baker or just looking for a new favorite to share, this recipe brings a fresh, homey vibe that’s hard to beat.
Ingredients You’ll Need
These ingredients are simple but essential, each one playing its part to craft the perfect harmony between soft cookie and tangy frosting. From the warm spices to the fresh rhubarb, every element adds a special touch that makes this recipe uniquely delicious.
- Brown sugar: Adds a deep, molasses-like sweetness that keeps the cookies moist.
- Butter (softened): Provides richness and helps create a tender crumb.
- Large egg: Binds the ingredients, giving the dough structure and moisture.
- Flour: The foundation of the cookies, it balances softness and shape.
- Cinnamon: Adds a warm spice note that complements the rhubarb’s tartness.
- Salt: Enhances flavors and balances the sweetness.
- Baking soda and baking powder: Work together to give the cookies a light, airy texture.
- Rhubarb (finely diced): Brings a fresh, tangy pop to every bite.
- Cream cheese (room temperature): Key for that smooth, dreamy frosting.
- Powdered sugar: Sweetens and thickens the cream cheese frosting perfectly.
- Vanilla: Adds depth and rounds out the sweetness in the frosting.
- Milk: Adjusts the frosting’s consistency for easy spreading.
How to Make Rhubarb Cookies with Cream Cheese Frosting Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375ºF. This is important because having the oven fully heated ensures your cookies will bake evenly and develop a lovely golden hue while keeping their soft texture on the inside.
Step 2: Mix Wet Ingredients
In a large mixing bowl, beat together the brown sugar, softened butter, and the large egg until the mixture is creamy and smooth. This creamy base is crucial for building that rich, flavorful cookie dough that will hold the rhubarb beautifully.
Step 3: Add Dry Ingredients
Next, add the flour, cinnamon, salt, baking soda, and baking powder to the wet mixture. Mix well until the dough comes together thoroughly. This combination ensures your cookies have just the right rise and a tender crumb with a hint of spice.
Step 4: Incorporate Rhubarb
Stir in the finely diced rhubarb gently but evenly into the dough. The rhubarb pieces will bring bursts of fresh tartness with each bite, so distributing them well ensures every cookie gets a taste of that delightful zing.
Step 5: Form Cookie Dough Balls
Using a 1-inch cookie scoop or spoon, shape the dough into uniform balls and arrange them on a greased cookie sheet. Keeping the sizes consistent helps the cookies bake evenly, resulting in a perfectly tender texture throughout.
Step 6: Bake the Cookies
Bake your cookies for 12-14 minutes or until they are set and lightly golden. Keep a close watch because you want them firm but still soft and moist inside – overbaking will dry them out, and that would be a shame with such lovely rhubarb inside.
Step 7: Cool the Cookies
Let the cookies rest on the baking sheet for 5 minutes so they can firm up a little, then transfer them to a cooling rack. Cooling completely before frosting is key to prevent the frosting from melting and sliding off.
Step 8: Prepare the Cream Cheese Frosting
Beat together the room temperature cream cheese and softened butter until fluffy and smooth. Gradually add powdered sugar and vanilla, beating continuously to combine. Adjust with 1 to 3 tablespoons of milk until the frosting reaches a soft, spreadable consistency that you can dollop or pipe on effortlessly.
How to Serve Rhubarb Cookies with Cream Cheese Frosting Recipe
Garnishes
For an extra special touch, sprinkle the frostings with finely grated lemon zest or a small dusting of cinnamon. These simple garnishes brighten the flavors and visually elevate the cookies for sharing with guests.
Side Dishes
These cookies pair wonderfully with a hot cup of tea or coffee, making them an ideal afternoon treat. You might also enjoy serving them alongside a bowl of fresh berries or a light fruit salad to balance the richness of the frosting.
Creative Ways to Present
Want to impress at your next gathering? Arrange these cookies beautifully on a tiered cake stand or stack a small tower tied with a rustic ribbon. Wrapping a few individually in parchment paper and gifting them is another charming idea that friends will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rhubarb cookies with frosting in an airtight container at room temperature for up to three days. This will maintain their soft texture and keep the frosting fresh without drying out the cookies.
Freezing
If you want to save some for later, freeze unfrosted cookie dough balls or fully baked and cooled cookies without frosting. Wrap them tightly in plastic wrap or store in freezer-safe containers for up to two months. Thaw completely before frosting or serving.
Reheating
To enjoy the cookies warm after storage, gently warm them in a microwave for about 10 seconds or in a low oven for a few minutes. Avoid reheating the cookies once frosted to keep the cream cheese frosting stable and fresh-tasting.
FAQs
Can I substitute something for rhubarb in the Rhubarb Cookies with Cream Cheese Frosting Recipe?
Absolutely! If rhubarb isn’t available, tart fruits like diced green apples or cranberries can offer a similar tangy bite. Just keep in mind the moisture content may affect the cookie texture slightly.
Is it possible to make these cookies gluten-free?
Yes, by swapping regular flour with a gluten-free all-purpose blend you can enjoy these Rhubarb Cookies with Cream Cheese Frosting Recipe without gluten. Just be sure your baking powder and other ingredients are gluten-free, too.
Can I prepare the dough or frosting ahead of time?
You can prep the cookie dough and refrigerate it for up to 24 hours before baking. The frosting is best freshly made, but it can be stored in the fridge for a day. Bring it to room temperature and re-whip before spreading.
How do I prevent the frosting from melting on cookies?
Make sure cookies are completely cool before frosting. If cookies are warm, the frosting will soften and lose its shape. Also, keeping frosted cookies refrigerated helps maintain the perfect frosting texture.
What’s the best way to dice rhubarb for this recipe?
Wash and trim the rhubarb stalks, then dice into small, roughly ¼-inch pieces. Smaller pieces distribute more evenly and prevent overpowering bites of tartness, enhancing the overall balance of the cookies.
Final Thoughts
I cannot recommend this Rhubarb Cookies with Cream Cheese Frosting Recipe enough. It’s an absolute joy to bake and share, bringing together tart, sweet, and creamy in every bite. Whether for a special occasion or simply as a treat to brighten your day, these cookies are a heartwarming delight you’re going to want to make again and again.
Print
Rhubarb Cookies with Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and flavorful Rhubarb Cookies featuring a tender cream cheese frosting. The cookies combine a lightly spiced rhubarb-infused dough with a creamy, sweet topping, making them perfect for spring or any time you crave a unique fruity treat.
Ingredients
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 extract
- 1–3 Tbsp milk, as needed
Instructions
- Preheat the oven: Preheat your oven to 375ºF (190ºC). This ensures the oven reaches the optimal temperature for baking the cookies to a perfect finish.
- Mix wet ingredients: In a large bowl, beat together the brown sugar, softened butter, and egg until creamy and well combined. This mixture forms the sweet, rich base of the cookie dough.
- Add dry ingredients: To the wet mixture, add the flour, cinnamon, salt, baking soda, and baking powder. Beat well until a cohesive dough forms, ensuring all the dry ingredients are evenly incorporated.
- Incorporate rhubarb: Gently fold in the finely diced rhubarb, distributing it evenly throughout the dough to add a fresh and slightly tart flavor in every bite.
- Form cookie dough balls: Using a 1-inch cookie dough scoop, portion the dough into uniform balls and place them evenly spaced on a greased cookie sheet. This helps the cookies bake evenly and maintain a consistent size.
- Bake the cookies: Bake in the preheated oven for 12-14 minutes or until the edges are set and the cookies are baked through, taking care not to over-bake to keep them soft and tender.
- Cool the cookies: Let the cookies cool on the cookie sheet for 5 minutes to allow them to set, then transfer them to a wire rack to cool completely before frosting. This ensures the frosting does not melt.
- Prepare the frosting: In a bowl, beat the cream cheese and softened butter together until smooth and fluffy. Gradually add powdered sugar and vanilla extract, beating until well combined and creamy. Add milk as needed, 1 tablespoon at a time, to reach a spreadable consistency ideal for frosting the cooled cookies.
Notes
- Make sure rhubarb is finely diced to distribute evenly and prevent large chunks.
- Do not overbake cookies to keep them soft and moist.
- Allow cookies to cool completely before frosting to prevent melting.
- Adjust milk quantity in frosting to get desired consistency; add more for a thinner spread.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
