Go Back
Rhubarb Cookies

Rhubarb Cookies

These cookies combine the tartness of rhubarb with a sweet and creamy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup Butter Room temperature
  • 1 cup Brown Sugar Light or brown sugar works
  • 2 large Eggs
  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Rhubarb Fresh is best, frozen works too
  • 1 cup Coconut Shredded or oatmeal
For the Frosting
  • 8 oz Cream Cheese Full fat recommended
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract

Equipment

  • Mixing Bowl
  • Baking sheet

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time.
  3. Mix in the flour, baking soda, and salt until just combined. Fold in the rhubarb and coconut.
  4. Drop spoonfuls of the dough onto the prepared baking sheet. Bake for 20 minutes or until golden brown.
  5. While the cookies are baking, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
  6. Once the cookies are cooled, frost them with the cream cheese mixture.

Notes

Try using different types of nuts for added texture and flavor.