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
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 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.
