- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture and mix until just combined.
- Fold in diced rhubarb and walnuts (if using).
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 12–15 minutes or until edges are lightly golden.
- Let cookies cool completely on a wire rack.
- For frosting, beat cream cheese, powdered sugar, and vanilla extract until smooth and spread over cooled cookies.
Serving and Storage:
- Serve immediately or chilled for a firmer frosting.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Can freeze unfrosted cookies for up to 1 month; frost after thawing.
Tips:
- Use fresh, firm rhubarb for the best texture.
- Drain rhubarb pieces if very juicy to prevent soggy cookies.
- Add a sprinkle of cinnamon to the dough for extra warmth.
- For a lighter frosting, use half cream cheese and half whipped topping.
Conclusion:
These Rhubarb Cookies are a perfect blend of tart and sweet with a soft, tender bite. Easy to make and irresistible to eat, they’re sure to become a family favorite!
FAQ:
Can I use frozen rhubarb? Yes — thaw and drain excess liquid before adding to the dough.
Can I skip the frosting? Yes — the cookies are delicious on their own.
Can I add other fruits? Strawberries or apples pair beautifully with rhubarb.
Can I make them gluten-free? Substitute flour with a 1:1 gluten-free flour blend.
