Description

Indulge in the perfect balance of tangy rhubarb and sweet brown sugar with our irresistible Rhubarb Cookies recipe. These delightful treats are not only easy to make but are sure to become a favorite in your dessert repertoire. With a soft, chewy texture and a creamy cream cheese frosting, these cookies are a must-try for any baking enthusiast. Follow along with our simple step-by-step guide to create your own batch of Rhubarb Cookies today!

Ingredients

1 cup softened butter
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 finely diced rhubarb
4 ounces cream cheese (room temperature)
4 tablespoons softened butter
2 cups powdered sugar
1 teaspoon vanilla
1–3 tablespoons milk (as needed)

Instructions

Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, quick-cooking oatmeal, salt, cinnamon, and baking soda.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Gently fold in the finely diced rhubarb until evenly distributed throughout the dough.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.
Bake in the preheated oven for 15-18 minutes, or until the cookies are lightly browned around the edges.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Cream Cheese Frosting Directions:

In a mixing bowl, beat together the room temperature cream cheese and softened butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and well combined.
If needed, add milk, one tablespoon at a time, until the frosting reaches your desired consistency for spreading.
Once the cookies have cooled completely, generously frost each cookie with the cream cheese frosting.

Notes

Once you’ve baked up a batch of these delightful Rhubarb Cookies, here are some tips to ensure they’re served at their best and stored for future enjoyment:

Serving Suggestions:

Freshly Frosted: These cookies are best enjoyed freshly frosted when the cream cheese frosting is at its creamiest. Serve them alongside a glass of cold milk for a classic pairing.
Afternoon Tea Delight: Elevate your afternoon tea or coffee break by serving these cookies as a sweet accompaniment. Their tangy flavor pairs perfectly with a hot beverage.
Dessert Buffet Favorite: Impress guests at your next gathering by adding these cookies to your dessert buffet. They offer a refreshing change from traditional cookies and are sure to be a crowd-pleaser.

Storage Tips:

Room Temperature: Store unfrosted cookies in an airtight container at room temperature for up to 3-4 days. Place parchment paper between layers to prevent sticking.
Refrigeration: If you’ve frosted the cookies and have leftovers, store them in the refrigerator to preserve the cream cheese frosting. Place them in a single layer in an airtight container, separating layers with parchment paper.
Freezing: To extend their shelf life, you can also freeze both unfrosted and frosted cookies. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. Thaw frozen cookies overnight in the refrigerator before serving.