Rhubarb Cookies
These Rhubarb Cookies are the perfect afternoon snack or dessert on-the-go. They're soft, sweet, studded with rhubarb and topped with a smooth cream cheese frosting!
Servings: 36 cookies
Calories: 153kcal
Ingredients
- 1 cup butter softened
- 1 1/2 cups brown sugar
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups diced rhubarb
- 3/4 cup flaked coconut OR old fashioned oats
Frosting
- 4 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Cream the butter and brown sugar until light and fluffy.1 cup butter, 1 1/2 cups brown sugar
- Beat in the eggs.2 eggs
- Add the flour, baking soda and salt and mix well.3 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- Stir in the diced rhubarb and coconut.1 1/2 cups diced rhubarb, 3/4 cup flaked coconut OR old fashioned oats
- Drop by rounded tablespoons on greased baking sheet (parchment-lined would make for even easier cleanup). Bake at 350F for 10-12 minutes or until light golden brown.
- Make the frosting: Beat the cream cheese until fluffy. Beat in the powdered sugar and vanilla until smooth.4 ounces cream cheese, 1 1/2 cups powdered sugar, 1 tablespoon vanilla extract
- Spread over the cooled cookies.
Notes
Using Frozen Rhubarb:
If you choose to use frozen rhubarb, measure it out while frozen then thaw completely. Drain the excess water and pat the rhubarb dry (but do NOT squeeze the moisture out).
Love Frosting? Make a double batch!!
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 60mg | Potassium: 51mg | Fiber: 0.6g | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.3mg