Rhubarb Cookies
Rhubarb Cookies are a fun twist to traditional oatmeal cookies that make a soft and chewy cookie with a wonderful flavor. Enjoy this rhubarb cookie recipe as is or topped with a cream cheese frosting.
Equipment
- Mixing bowl
- Baking sheet
- 1-inch cookie dough scoop
- Wire rack
Ingredients
- 1 cup brown sugar
- 1/2 cup butter softened
- 1 large egg
- 1 3/4 cups flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup rhubarb finely diced
Cream Cheese Frosting (optional)
- 4 oz cream cheese room temperature
- 4 Tbsp butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1–3 Tbsp milk as needed
Instructions
- Preheat the oven to 375ºF.
- In a large bowl, beat brown sugar, butter, and egg together.
- Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms. Add diced rhubarb and mix again.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a greased cookie sheet.
- Bake cookies for 12-14 minutes or until baked through.
- Allow cooling on cookie sheet for 5 minutes.
- Then place on a rack until cool completely before frosting.
Frosting Directions
- Beat the cream cheese and the butter until combined and fluffy.
- Add the powdered sugar and vanilla and beat until smooth.
- Add milk as needed to get a spreadable consistency.