Frosted Rhubarb Cookies
Soft, tender, and bursting with tangy-sweet flavor, Frosted Rhubarb Cookies are the perfect treat to celebrate the unique taste of fresh rhubarb. These delightful cookies are made with a buttery cinnamon-spiced dough that’s studded with vibrant rhubarb pieces for a subtle tartness in every bite. Topped with a luscious vanilla frosting, these cookies strike the perfect balance between sweet and tangy, making them irresistibly indulgent. With just 20 minutes of prep time and simple ingredients, this recipe is a breeze to whip up for any occasion. Ideal as a seasonal dessert or a teatime snack, these frosted rhubarb cookies are sure to impress. Enjoy them fresh or store in an airtight container to savor their flavorful goodness for days!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter (softened)
- 1 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 1 large egg
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup rhubarb (diced into small pieces)
- 1 cup powdered sugar
- 2 tablespoons unsalted butter (softened, for frosting)
- 1.5 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Gently fold in the diced rhubarb, ensuring it's evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they will set as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the powdered sugar and softened butter together until smooth.
Add the milk and vanilla extract to the frosting mixture, beating until creamy and spreadable. Adjust the milk quantity if needed for desired consistency.
Once cookies are completely cooled, spread a small amount of frosting over the top of each cookie.
Allow frosting to set before serving. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.3 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
