Rhubarb Cookies
These Rhubarb Cookies are soft, chewy, and full of tart-sweet flavor. Drizzled with vanilla glaze, they're the perfect springtime treat you won't be able to resist!
Equipment
- Mixing Bowl
- Baking Sheet
- Electric mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 1/4 cups brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cups fresh rhubarb diced
Vanilla Glaze
- 1 cup powdered sugar
- 1 1/2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet ingredients, mixing until combined. Fold in diced rhubarb.
- Drop spoonfuls of dough onto the prepared baking sheets. Bake for 10-12 minutes until lightly golden.
- While cookies cool, whisk powdered sugar, milk, and vanilla together to make glaze. Drizzle glaze over cooled cookies.
Notes
For an oatmeal twist, add 1 cup of rolled oats to the dough with the flour. You can also substitute half the rhubarb with strawberries for delicious strawberry rhubarb cookies!