Rhubarb Cookies
These delightful rhubarb cookies combine the tartness of rhubarb with a soft, chewy texture. Perfect for a sweet treat, they are easy to make and can be topped with a creamy frosting for an extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Total Time: 45-48 minutes
- Yield: 24 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup butter, softened
- 1 ½ cups brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ¾ cups quick-cooking oatmeal
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 teaspoons baking soda
- 1 ½ cups rhubarb, finely diced
- 4 ounces cream cheese, room temperature
- 4 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1–3 tablespoons milk (as needed)
Instructions
- Preheat oven to 350°F (175°C). Cream together softened butter and brown sugar in a large bowl. Beat in eggs and vanilla. In another bowl, whisk together flour, oatmeal, salt, cinnamon, and baking soda. Stir the dry mixture into the wet ingredients. Gently fold in the diced rhubarb.
- Drop dough by tablespoons onto a cookie sheet. Bake for 15-18 minutes or until lightly browned. Remove from oven and sprinkle with coarse sugar if desired. Let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.
- For the cream cheese frosting, beat together cream cheese and softened butter until combined and fluffy. Add powdered sugar and vanilla, beating until smooth. Add milk as needed to achieve a spreadable consistency.
Nutrition
- Calories: 144
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg