Description
These soft and flavorful rhubarb cookies are a delightful treat, featuring a perfect balance of sweet and tart flavors with a vanilla glaze on top.
Ingredients
Scale
- 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 oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients.
- Gently fold in diced rhubarb.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 11–13 minutes, or until edges are golden brown. Let cool on the sheet for 5 minutes before transferring to a wire rack.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Notes
- Be sure not to overmix the dough to keep the cookies light and soft.
- If you prefer a stronger rhubarb flavor, you can add a little more diced rhubarb to the dough.
- For a thicker glaze, reduce the amount of milk in the glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg