Rhubarb cookies are a delightful twist on traditional sweets, bringing together the tart flavor of rhubarb and the rich sweetness of brown sugar in a way that is simply irresistible. If you’ve ever tasted a fresh rhubarb pie, you know how that tangy flavor can uplift a dish. Now, imagine that wonderful taste transformed into a tender, chewy cookie! These cookies not only satisfy your sweet tooth but also introduce a refreshing twist that adds a bit of zing to your baking repertoire.
Furthermore, these cookies are incredibly versatile. You can enjoy them fresh out of the oven, perhaps warm with a subtle frosting on top, or let them cool and serve them with a cup of tea. They are perfect for family gatherings or a cozy afternoon snack. You might even find that they become a staple in your home, as everyone seems to adore their delightful flavor and chewy texture.
Finally, baking rhubarb cookies is a lovely way to embrace seasonal ingredients. When rhubarb is in abundance, it’s time to get creative in the kitchen. This recipe is straightforward and fun to make, so gather your loved ones and enjoy crafting these cookies together. It is an experience filled with laughter, sweet smells, and the ultimate reward of delicious cookies!
How to Make Rhubarb Cookies
Ingredients:
1 cup butter, softened
1 1/2 cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 3/4 cups quick-cooking oatmeal
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 1/2 cups rhubarb, finely diced
4 ounces cream cheese, room temperature
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1-3 tablespoons milk (as needed)
Directions:
Preheat your oven to 350°F (175°C). In a large bowl, take the softened butter and cream it together with the brown sugar until it’s light and fluffy. Add the eggs and vanilla to the mixture, stirring well.
In another bowl, whisk together the flour, oatmeal, salt, cinnamon, and baking soda to combine them nicely. Gradually add this dry mixture to the wet mixture, stirring until just combined. Gently fold in the finely diced rhubarb to add that delightful tang.
Scoop tablespoon-sized amounts of the dough onto a cookie sheet, leaving some space between each dollop. Bake in your preheated oven for about 15-18 minutes, or until they are lightly browned. When they’re done, you can sprinkle them with coarse sugar if you’d like that extra sparkle. Let them cool for about 2 minutes on the tray before transferring them to a wire rack to cool completely.
For the cream cheese frosting, beat together the room-temperature cream cheese and four tablespoons of softened butter until it’s creamy and fluffy. Gradually add in the powdered sugar and the vanilla, continuing to beat until smooth. If necessary, add milk a little at a time until you reach the perfect spreadable consistency.
How to Serve Rhubarb Cookies
Once your rhubarb cookies are ready and cooled, it’s time for the fun part: serving them! You can present them beautifully on a platter, perhaps dusted with a little more powdered sugar or drizzled with the delightful cream cheese frosting. This simple touch will make them even more appealing and will bring smiles to everyone who sees them.
These cookies go splendidly with a warm cup of tea or coffee, making them perfect for afternoon gatherings. Imagine sitting back with a warm beverage in hand, sharing these delightful treats with friends or family, and enjoying great conversation. It’s a moment of joy, a simple pleasure that helps us appreciate the little things in life.
For an interesting twist, try experimenting with different toppings or adding some chopped nuts to the dough for an extra crunch! Whether you choose to keep them simple or add your own flair, these rhubarb cookies will shine on any table. They are not just cookies; they are fond memories waiting to happen.
Additional Tips:
If rhubarb is not available, feel free to substitute it with diced apples or strawberries for a different flavor.
Be careful not to overbake the cookies; keeping them slightly soft in the center will yield a chewy texture.
Store any leftover cookies in an airtight container to keep them fresh.
Nutrition Facts:
Note: Values will vary based on ingredients used and serving sizes. Always check nutritional information if you have specific dietary needs.
FAQ Section
Q: Can I freeze rhubarb cookies?
A: Yes, you can freeze the baked cookies! Just make sure they’re completely cooled and store them in an airtight container. You can thaw them at room temperature before serving.
Q: How long will the cookies stay fresh?
A: If stored properly in an airtight container, these cookies can stay fresh for up to a week.
Q: Can I use frozen rhubarb in this recipe?
A: Absolutely! Just make sure to thaw and drain any excess water from the frozen rhubarb before mixing it in.
Rhubarb Cookies
Print Rhubarb Cookies
Ingredients
1 cup butter, softened
1 1/2 cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 3/4 cups quick-cooking oatmeal
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 1/2 cups rhubarb, finely diced
4 ounces cream cheese, room temperature
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1-3 tablespoons milk (as needed)
Instructions
Preheat your oven to 350°F (175°C). In a large bowl, take the softened butter and cream it together with the brown sugar until it’s light and fluffy. Add the eggs and vanilla to the mixture, stirring well.
In another bowl, whisk together the flour, oatmeal, salt, cinnamon, and baking soda to combine them nicely. Gradually add this dry mixture to the wet mixture, stirring until just combined. Gently fold in the finely diced rhubarb to add that delightful tang.
Scoop tablespoon-sized amounts of the dough onto a cookie sheet, leaving some space between each dollop. Bake in your preheated oven for about 15-18 minutes, or until they are lightly browned. When they’re done, you can sprinkle them with coarse sugar if you’d like that extra sparkle. Let them cool for about 2 minutes on the tray before transferring them to a wire rack to cool completely.
For the cream cheese frosting, beat together the room-temperature cream cheese and four tablespoons of softened butter until it’s creamy and fluffy. Gradually add in the powdered sugar and the vanilla, continuing to beat until smooth. If necessary, add milk a little at a time until you reach the perfect spreadable consistency.
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