Rhubarb Cookies with Cream Cheese Frosting
Soft, sweet, and slightly tart — the perfect springtime cookie!
If you’re looking for a unique cookie recipe that celebrates the tangy brightness of rhubarb, these Rhubarb Cookies are just the treat you need. With a soft, cake-like texture, rich brown sugar sweetness, and a hint of tartness from fresh rhubarb, these cookies are a delightful twist on a classic. Topped with a smooth cream cheese frosting, they’re the kind of cookie that disappears fast — so you might want to make a double batch!
Whether you’re baking for a spring brunch, a summer picnic, or just a cozy afternoon snack, these cookies are sure to impress. Let’s dive into the recipe!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups finely chopped fresh rhubarb
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1–2 teaspoons milk (as needed for consistency)
Optional: Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor.
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract, and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Gently fold in the chopped rhubarb.
Step 3: Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Frosting
In a medium bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until fluffy. If the frosting is too thick, add milk a teaspoon at a time until you reach your desired consistency.
Step 5: Frost and Serve
Once the cookies are completely cool, spread a generous layer of cream cheese frosting on top of each one. For a decorative touch, sprinkle with a little extra chopped rhubarb or a dusting of cinnamon.
Serving & Storage
These cookies are best enjoyed fresh, but they store well too:
- Room temperature: Store unfrosted cookies in an airtight container for up to 3 days.
- Refrigerated: Frosted cookies should be stored in the fridge and will keep for up to 5 days.
- Freezing: You can freeze the unfrosted cookies for up to 2 months. Thaw and frost before serving.
Tips & Variations
- Add nuts: Chopped walnuts or pecans add a lovely crunch.
- Citrus twist: Add a teaspoon of orange or lemon zest to the dough or frosting for a bright, zesty note.
- Make it gluten-free: Substitute your favorite 1:1 gluten-free flour blend.
- Mini cookie sandwiches: Use two cookies with frosting in between for a fun twist.
Why You’ll Love These Rhubarb Cookies
- Soft, chewy, and full of flavor
- A creative way to use fresh rhubarb
- Easy to make with pantry staples
- Perfect for spring and summer gatherings
These Rhubarb Cookies with Cream Cheese Frosting are a sweet and tangy treat that’s sure to become a seasonal favorite. Whether you’re a longtime rhubarb lover or trying it for the first time, this recipe is a delicious way to showcase its unique flavor.