Description
These soft and chewy rhubarb cookies are bursting with tangy rhubarb flavor, balanced by a sweet vanilla glaze. Perfect for spring and summer baking!
Ingredients
Scale
For the Crust:
- For the cookies:
- 1 cup diced fresh rhubarb
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, toss diced rhubarb with 1 tablespoon of granulated sugar. Set aside.
- In a large bowl, cream together butter and remaining sugars until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in sugared rhubarb pieces.
- Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks.
- For the glaze: Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over cooled cookies and let set before serving.
Notes
For extra texture, add 1/4 cup chopped walnuts or pecans to the dough. Store cookies in an airtight container for up to 3 days. The rhubarb can be replaced with strawberries for a different flavor variation.