If you are looking for a delightful treat that perfectly combines tangy fruit and creamy sweetness, you absolutely must try this Rhubarb Cookies with Cream Cheese Frosting Recipe. These cookies offer a wonderful balance of soft, tender cookie dough bursting with bits of rhubarb and topped with a luscious cream cheese frosting that melts in your mouth. They are the kind of dessert that feels homemade and special, yet simple enough to whip up anytime you crave something unique and satisfying. Once you make them, I promise these cookies will become one of your favorite go-to recipes for any occasion or just a cozy afternoon snack.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that come together easily yet work in harmony to deliver an unforgettable flavor and texture. Each component is essential—from the brown sugar adding warmth and depth, to the rhubarb infusing brightness and a beautiful pop of color.
- Brown sugar (1 cup): Provides moisture and a rich, caramel-like flavor that complements the rhubarb perfectly.
- Butter, softened (½ cup): Keeps the cookies tender and adds a luscious buttery taste.
- Egg (1 large): Binds the dough and gives structure.
- Flour (1 ¾ cups): The base of the cookie providing the perfect crumb.
- Cinnamon (1 tsp): Adds a warm, subtle spice that enhances the overall flavor.
- Salt (½ tsp): Balances the sweetness in the cookies and frosting.
- Baking soda (½ tsp): Helps the cookies rise and become soft.
- Baking powder (½ tsp): Gives an extra lift to create a tender texture.
- Rhubarb, finely diced (1 cup): The star ingredient, lending a tangy freshness and slight crunch.
- Cream cheese, room temperature (4 oz): Creates the rich, smooth base for the frosting.
- Butter, softened (4 Tbsp): Makes the frosting creamy and spreadable.
- Powdered sugar (2 cups): Sweetens and thickens the frosting to perfection.
- Vanilla (1 tsp): Adds an aromatic note that enhances the cream cheese flavor.
- Milk (1–3 Tbsp, as needed): Adjusts the frosting to the perfect consistency for spreading.
How to Make Rhubarb Cookies with Cream Cheese Frosting Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375ºF. This ensures that the oven is at the ideal temperature to bake your cookies evenly and achieve that perfect golden edge with a tender center.
Step 2: Mix Wet Ingredients
In a large bowl, beat together the brown sugar, softened butter, and egg until the mixture becomes creamy and smooth. This creamy base is key for a rich, tender cookie dough that melts in your mouth.
Step 3: Add Dry Ingredients
Next, stir in the flour, cinnamon, salt, baking soda, and baking powder. Mix these dry ingredients thoroughly into your wet mixture until you form a uniform dough. This careful blending creates a dough that holds together nicely, with just the right amount of lift and tenderness.
Step 4: Incorporate Rhubarb
Now, fold the finely diced rhubarb into the dough. Make sure it is evenly distributed so that every bite has a delicious pop of tangy, fresh rhubarb that brightens up the cookie.
Step 5: Form Cookie Dough Balls
Using a 1-inch cookie dough scoop or spoon, form balls of dough and place them on a greased cookie sheet. Uniform size helps the cookies bake evenly, giving you beautifully shaped treats every time.
Step 6: Bake the Cookies
Bake the cookies in your preheated oven for about 12 to 14 minutes, or until they are fully baked through but not overdone. Watch closely as baking times can vary slightly—your goal is soft, tender cookies.
Step 7: Cool the Cookies
Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Proper cooling is crucial so that your frosting doesn’t melt away and the cookies set nicely.
Step 8: Prepare the Cream Cheese Frosting
Beat together the softened cream cheese and butter until fluffy and combined. Add in the powdered sugar and vanilla and beat until smooth. Finally, add milk a tablespoon at a time until your frosting is spreadable but still thick enough to hold its shape on the cookies.
How to Serve Rhubarb Cookies with Cream Cheese Frosting Recipe
Garnishes
A sprinkle of finely chopped fresh rhubarb or a light dusting of cinnamon on top of the cream cheese frosting can add a pop of color and enhance the cookie’s visual appeal. A few toasted almond slices also complement the tartness of the rhubarb beautifully.
Side Dishes
Serve these cookies alongside a warm cup of chai tea or a fresh, fruity iced tea for a refreshing pairing. A small bowl of fresh berries also complements the tart and sweet notes in the cookies, making for a delightful snack plate.
Creative Ways to Present
For a fun twist, sandwich the frosting between two cookies for a cream cheese frosting cookie sandwich or cut the cookie dough into squares for bite-sized desserts. You can even decorate the frosting with edible flowers for an elegant tea party presentation.
Make Ahead and Storage
Storing Leftovers
Keep leftover Rhubarb Cookies with Cream Cheese Frosting Recipe in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days, maintaining their soft texture and creamy frosting without becoming soggy.
Freezing
If you want to freeze these tasty treats, place unfrosted cookie dough balls on a baking sheet and freeze until solid. Then transfer to a freezer bag for up to 3 months. Once baked and cooled, you can also freeze frosted cookies in an airtight container, placing parchment between layers to prevent sticking.
Reheating
For the best experience, thaw frozen cookies at room temperature and enjoy cold or warm slightly in the microwave for 10-15 seconds. Avoid reheating when frosted too much, as the frosting may melt or separate.
FAQs
Can I substitute rhubarb with another fruit?
Absolutely! If rhubarb is unavailable, you can try strawberries, cranberries, or even chopped tart apples. Keep in mind the unique tang of rhubarb is what makes these cookies special, so substitutions will change the flavor profile.
Is it okay to use frozen rhubarb?
Yes, frozen rhubarb works fine, but make sure to thaw and drain the excess liquid before adding it to the dough to avoid making the cookies too wet.
How long do these cookies last?
Stored properly in the fridge, these cookies can last up to 4 days. For longer storage, freezing is recommended.
Can I make the cream cheese frosting ahead of time?
Definitely! You can prepare the frosting up to 2 days in advance and keep it covered in the refrigerator. Bring it to room temperature and re-whip lightly before spreading.
What if I don’t have baking powder?
If you don’t have baking powder, you can increase baking soda slightly and add a splash of lemon juice or vinegar to activate it. However, this may slightly alter the texture.
Final Thoughts
I cannot recommend this Rhubarb Cookies with Cream Cheese Frosting Recipe enough if you want a cookie that feels both comforting and refreshingly unique. The contrast of tart rhubarb with the creamy frosting is downright irresistible, and once you try these, they’ll easily become a cherished recipe in your baking repertoire. Give these a whirl and prepare for lots of smiles and tasty compliments!
Print
Rhubarb Cookies with Cream Cheese Frosting Recipe
- Total Time: 29 minutes
- Yield: 12 cookies 1x
Description
These Rhubarb Cookies are a delightful blend of tangy rhubarb and sweet cinnamon-spiced cookie dough, topped with a creamy, smooth cream cheese frosting. Perfectly soft with a subtle tartness, they make for a unique and delicious treat that’s easy to bake in under 30 minutes.
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) to ensure it’s at the perfect temperature for baking the cookies evenly.
- Mix wet ingredients: In a large mixing bowl, beat together the brown sugar, softened butter, and the egg until the mixture is creamy and well combined. This forms the moist base for the cookie dough.
- Add dry ingredients: Add the flour, cinnamon, salt, baking soda, and baking powder to the wet mixture. Beat thoroughly until a cohesive dough forms, making sure all dry ingredients are well incorporated.
- Incorporate rhubarb: Fold in the finely diced rhubarb evenly into the dough to distribute tart bursts throughout the cookies.
- Form cookie dough balls: Using a 1-inch cookie dough scoop, form dough balls and place them evenly spaced on a greased or lined baking sheet to ensure uniform size and even baking.
- Bake the cookies: Bake in the preheated oven for 12 to 14 minutes, or until the cookies are set and lightly golden around the edges. Watch carefully to avoid over-baking.
- Cool the cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. This prevents the frosting from melting when applied.
- Prepare the frosting: In a mixing bowl, beat together the room temperature cream cheese and softened butter until fluffy and combined. Gradually add the powdered sugar and vanilla extract, beating until smooth. Add milk one tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost the cookies: Once the cookies are completely cooled, generously spread or pipe the cream cheese frosting on top. Serve and enjoy.
Notes
- Ensure the rhubarb is finely diced to distribute its tartness well throughout the dough and avoid large soggy spots.
- Allow cookies to cool fully before frosting to prevent the frosting from melting.
- You can adjust the amount of milk in the frosting to achieve your desired consistency.
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting, best consumed within 3 days.
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
