Frosted Rhubarb Cookies Vegan
Indulge in the perfect balance of tangy and sweet with these vegan Frosted Rhubarb Cookies! Bursting with finely diced fresh rhubarb and warm hints of cinnamon, these plant-based delights are soft, chewy, and effortlessly comforting. Topped with a silky vanilla glaze made from powdered sugar and non-dairy milk, these cookies offer a delectable finish that melts in your mouth. Quick and easy to prepare, this recipe takes just 20 minutes of prep and a short bake time, yielding 24 tender cookies that are perfect for spring gatherings, tea time, or an everyday treat. Whether you’re looking for vegan baking inspiration or a unique twist on dessert classics, these frosted rhubarb cookies are sure to delight any crowd.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Vegan butter
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup Non-dairy milk (e.g. almond, oat, soy)
- 2 teaspoons Vanilla extract
- 1 cup Rhubarb, finely diced
- 1 cup Powdered sugar
- 1.5 tablespoons Non-dairy milk (for frosting)
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy.
Add the non-dairy milk and vanilla extract to the wet ingredients and mix until combined.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the finely diced rhubarb evenly throughout the dough.
Using a tablespoon or small cookie scoop, scoop dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center may look slightly underdone, but it will set as it cools.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, whisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth. Adjust the consistency with more powdered sugar (thicker) or more milk (thinner) as needed.
Once the cookies are completely cool, spread or drizzle the frosting over the tops.
Let the frosting set for 10-15 minutes before serving or storing.
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 532.0 g | 193% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 334.0 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 362 mg | 28% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 879 mg | 19% | |
*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.
