Irresistible Rhubarb Cookies with Cream Cheese Frosting Recipe

Oh my goodness, let me tell you about my absolute favorite springtime treat - these soft, chewy rhubarb cookies with cream cheese frosting! I've been baking them every May since I was a kid helping my mom in the kitchen. There's something magical about that tangy rhubarb paired with sweet, creamy frosting that makes these cookies disappear faster than I can bake them.

What makes these rhubarb cookies so special? That perfect balance between the tartness of fresh rhubarb and the rich cream cheese frosting. The cookies stay wonderfully soft thanks to the brown sugar and oats, while the frosting adds just the right amount of sweetness. Trust me, once you try this combination, you'll understand why I make triple batches every rhubarb season!

Why You’ll Love These Rhubarb Cookies with Cream Cheese Frosting

These cookies are pure magic, and here's why:

• The soft, chewy texture makes them impossible to resist (just try eating only one!)
• That tangy-sweet rhubarb flavor is unlike any other cookie you've tried
• They come together in about 30 minutes - perfect for last-minute baking cravings
• The cream cheese frosting adds the perfect creamy contrast to the spiced cookie base
• They're a fantastic way to use up that spring rhubarb from your garden or farmer's market

Ingredients for Rhubarb Cookies with Cream Cheese Frosting

Gathering the right ingredients makes all the difference with these cookies. Here's what you'll need, divided into the cookie dough and that dreamy frosting:

For the Cookies:

• 1 cup unsalted butter, softened (this is key for that perfect creamy texture!)
• 1 ½ cups brown sugar (pack it in there nice and tight)
• 2 large eggs, room temperature (cold eggs can make your dough lumpy)
• 1 teaspoon pure vanilla extract (the good stuff makes a difference)
• 3 cups all-purpose flour (spoon and level it - don't scoop!)
• 1 ¾ cups quick-cooking oats (not instant - we want that chew)
• ½ teaspoon salt (balances all that sweetness)
• ½ teaspoon ground cinnamon (just a whisper of spice)
• 2 teaspoons baking soda (fresh is best - check the date!)
• 1 ½ cups finely diced rhubarb (about 3 medium stalks)

For the Cream Cheese Frosting:

• 4 oz cream cheese, room temperature (don't even think about cold cream cheese!)
• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar (sift it if it's lumpy)
• 1 teaspoon vanilla extract
• 1-3 tablespoons milk (start with 1 and add as needed)

Equipment You’ll Need

Don't worry - you probably have most of this stuff already! Here's what you'll need to make these rhubarb cookies:

• Large mixing bowl (or your trusty stand mixer)
• Medium bowl for dry ingredients
• Baking sheets (lined with parchment paper - no sticking!)
• Rubber spatula (for folding in that rhubarb gently)
• Cookie scoop or tablespoon (for perfectly sized cookies)
• Wire rack (so your cookies cool evenly)

How to Make Rhubarb Cookies with Cream Cheese Frosting

Okay, let's get baking! These rhubarb cookies come together in a few simple steps, but I'll walk you through each one to make sure they turn out perfect. Don't worry - it's easier than you think, and the smell of these baking will have your whole house feeling cozy!

Preparing the Cookie Dough

First things first - preheat that oven to 350°F (175°C) and line your baking sheets with parchment paper. Now, let's make that dough!

1. In your large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This takes about 2-3 minutes with a mixer - you'll know it's ready when it looks almost like caramel frosting.
2. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in that vanilla extract - the good stuff makes all the difference!
3. In a separate bowl, whisk together all your dry ingredients: flour, oats, salt, cinnamon, and baking soda. Gradually add this to your wet ingredients, mixing just until combined. Overmixing here will make tough cookies, so stop when you no longer see flour streaks.
4. Now for the star ingredient! Gently fold in the diced rhubarb with a rubber spatula. The dough will be thick and slightly sticky - that's exactly what we want!

Baking the Cookies

Time to turn that dough into golden, rhubarb-studded perfection!

1. Drop dough by rounded tablespoons onto your prepared baking sheets, spacing them about 2 inches apart. These cookies spread just a bit as they bake.
2. Bake for 10-12 minutes. You'll know they're done when the edges are lightly golden but the centers still look slightly soft. Don't overbake them - they'll firm up as they cool!
3. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. This helps them set without falling apart. Resist the urge to frost them while warm - patience pays off!

Making the Cream Cheese Frosting

While your cookies cool, let's whip up that dreamy frosting:

1. In a medium bowl, beat the softened cream cheese and butter together until completely smooth - no lumps allowed! This takes about 1-2 minutes with a mixer.
2. Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally.
3. Add the vanilla extract and 1 tablespoon of milk. Beat until light and fluffy. If it seems too thick, add more milk a teaspoon at a time until you reach your desired consistency.
4. Once your cookies are completely cool, frost them generously. I like using a small offset spatula or even just a butter knife for this. The frosting will set slightly as it sits.

There you have it - perfect rhubarb cookies with cream cheese frosting! Now try not to eat them all at once (I never manage this part).

Tips for Perfect Rhubarb Cookies

After years of baking these cookies (and eating plenty of test batches!), here are my foolproof tips:

• Dice the rhubarb into small, even pieces - about ¼ inch - so it bakes evenly throughout the cookies
• Don't overbake! Pull them out when edges are just golden but centers still look slightly soft
• Let cookies cool completely before frosting - warm cookies will make your frosting melt right off
• If your dough feels too sticky, chill it for 15 minutes before scooping - it makes handling much easier
• For extra tang, add a teaspoon of lemon zest to the frosting - it brightens up the whole cookie

Variations for Rhubarb Cookies

Want to mix things up? Try these fun twists on the classic recipe:

• Add 1 teaspoon lemon zest to the dough for extra brightness
• Swap half the oats for chopped walnuts or pecans
• Mix in ½ cup white chocolate chips for a sweeter version
• Use orange zest in the frosting instead of vanilla

Serving and Storing Rhubarb Cookies with Cream Cheese Frosting

These cookies are best served the same day they're made, when the frosting is perfectly creamy and the cookies are still slightly soft. If you need to store them (if they last that long!), keep frosted cookies in an airtight container in the fridge for up to 3 days.

Want to enjoy them warm? Pop them in the microwave for just 5-8 seconds - enough to take the chill off but not melt the frosting. For longer storage, freeze unfrosted cookies in a single layer, then frost them after thawing. The rhubarb keeps its lovely tartness even after freezing!

Nutritional Information

Nutrition varies based on ingredients/brands. Here's the estimated nutrition per cookie: 220 calories, 15g sugar, 9g fat (5g saturated), 32g carbs, 1g fiber, 3g protein.

Frequently Asked Questions

Can I use frozen rhubarb instead of fresh?
Absolutely! Just thaw it completely and pat it dry with paper towels first. Frozen rhubarb tends to be extra juicy, so you might want to squeeze out some liquid before dicing. The texture will be slightly softer in the baked cookies, but the flavor is just as delicious.

How long do these rhubarb cookies stay fresh?
The frosted cookies keep beautifully in the fridge for 3 days in an airtight container. Without frosting, they'll last about 5 days at room temperature. But let's be honest - they rarely last that long in my house!

Can I make the dough ahead of time?
Yes! The cookie dough balls freeze wonderfully for up to 3 months. Just scoop them onto a baking sheet, freeze solid, then transfer to a freezer bag. Bake straight from frozen - just add 1-2 extra minutes to the baking time.

Why do my cookies spread too much?
This usually happens if the butter was too soft or the dough got warm. Try chilling the dough for 15-30 minutes before baking. Also, make sure your baking soda is fresh - old leaveners can cause spreading issues.

Can I omit the oats?
You can, but they add such lovely texture! If you need to skip them, replace with an equal amount of flour. The cookies will be softer and less chewy, but still tasty. For gluten-free, use certified GF oats and a 1:1 gluten-free flour blend.

Share Your Rhubarb Cookie Experience

I'd love to hear about your cookie adventures! Did you add any fun twists? How did your family react? Snap a photo if you can - nothing makes me happier than seeing your rhubarb cookie creations.

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