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
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) 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
