Rhubarb Cookies
Rhubarb Cookies are a fun twist to traditional oatmeal cookies that make a soft and chewy cookie with a wonderful flavor. Enjoy this rhubarb cookie recipe as is or topped with a cream cheese frosting.
Servings: 12 cookies
Calories: 361kcal
Ingredients
- 1 cup brown sugar
- ½ cup butter softened
- 1 large egg
- 1 ¾ cups flour
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup rhubarb finely diced
Cream Cheese Frosting (optional)
- 4 oz cream cheese room temperature
- 4 Tbsp butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1–3 Tbsp milk as needed
Instructions
- Preheat the oven to 375ºF.
- In a large bowl, beat brown sugar, butter, and egg together.
- Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.Add diced rhubarb and mix again.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a greased cookie sheet.
- Bake cookies for 12-14 minutes or until baked through.
- Allow cooling on cookie sheet for 5 minutes.
- Then place on a rack until cool completely before frosting.
Frosting Directions
- Beat the cream cheese and the butter until combined and fluffy.
- Add the powdered sugar and vanilla and beat until smooth.
- Add milk as needed to get a spreadable consistency.
Nutrition
Serving: 12g | Calories: 361kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 272mg | Potassium: 138mg | Fiber: 1g | Sugar: 35g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg