Rhubarb Cookies with Cream Cheese Frosting 🍪😍
Ingredients:
For the Cookies:
1 cup unsalted 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 oats
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons baking soda
1 1/2 cups finely diced rhubarb
For the Cream Cheese Frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1–3 tablespoons milk (as needed for desired consistency)
Directions:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, oats, salt, cinnamon, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the finely diced rhubarb.
Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set. Let cool completely on a wire rack.
To Make the Frosting:
Beat the cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla, beating until fluffy. Add milk one tablespoon at a time until desired spreading consistency is reached.
Once cookies are cool, frost generously and garnish with a sprinkle of cinnamon or extra rhubarb if desired.
Prep Time: 20 minutes | Baking Time: 12 minutes | Total Time: 32 minutes
Kcal: 270 kcal | Servings: 24 cookies
Tips:
Make sure rhubarb is finely chopped to evenly distribute moisture and flavor.
Chill dough for 20 minutes before baking for puffier, thicker cookies.
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