Rhubarb Cookies: A Sweet and Tangy Delight

Rhubarb cookies are a delicious way to incorporate the tart, tangy flavor of rhubarb into a sweet, chewy cookie. The combination of the rhubarb and the rich frosting makes these cookies a unique and irresistible treat. Whether you’re looking for a way to use fresh rhubarb in the spring or just craving a new cookie recipe, rhubarb cookies are sure to satisfy your sweet tooth with their delightful texture and flavor.

For more rhubarb recipe ideas, check out these articles:

• The Ultimate Guide to Cooking with Rhubarb
• How to Make Rhubarb Jam

Basic Recipe: Ingredients and Instructions

This recipe brings together simple ingredients to create a moist and flavorful cookie that’s topped with a creamy vanilla frosting. Here’s what you’ll need and how to make these delightful cookies.

Rhubarb Cookies with Cream Cheese Frosting: A Sweet and Tangy Treat

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• Author: Jennifer Mitchell
• Total Time: 40 minutes (including cooling and frosting)
• Yield: 24-30 cookies 1x
• Diet: Vegetarian

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Description

These Rhubarb Cookies offer a delightful balance of tart and sweet, featuring a soft, cake-like texture with the tang of fresh or frozen rhubarb. Topped with a creamy, vanilla-sweetened frosting, these cookies make a perfect treat for spring and summer gatherings. The combination of rhubarb and coconut in the cookie base adds unique flavor and texture, while the cream cheese frosting gives a rich, smooth finish.

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Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup shortening
• 1–1/2 cups packed brown sugar
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1–1/2 cups diced fresh or frozen rhubarb
• 3/4 cup sweetened shredded coconut

For the Frosting:

• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1–1/2 cups confectioners’ sugar
• 3 teaspoons vanilla extract

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Instructions

• Preheat the Oven:
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• Make the Cookie Dough:
• In a large mixing bowl, cream together the shortening and brown sugar until light and fluffy. This will take about 3-4 minutes with an electric mixer.
• Beat in the eggs, one at a time, mixing well after each addition.
• Combine Dry Ingredients:
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
• Add Rhubarb and Coconut:
• Gently fold in the diced rhubarb and shredded coconut, ensuring that they are evenly distributed in the dough.
• Shape the Cookies:
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
• Bake the Cookies:
• Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Make the Frosting:
• While the cookies are cooling, make the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Gradually add the confectioners’ sugar, beating until combined, and then stir in the vanilla extract.
• Frost the Cookies:
• Once the cookies are completely cooled, spread a layer of frosting on top of each cookie.
• Serve:
• Serve these Rhubarb Cookies immediately, or store them in an airtight container in the refrigerator for up to 5 days.

Notes

If you’re using frozen rhubarb, be sure to thaw it and drain any excess moisture before adding it to the dough to avoid making the cookies too wet.

These cookies can be made ahead of time and frozen without frosting. Just defrost and frost when ready to serve.

For a slightly different twist, try adding chopped walnuts or pecans for extra crunch.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: Rhubarb Cookies

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.
2. Prepare the Cookie Dough: In a large mixing bowl, beat together the shortening and brown sugar until the mixture is light and fluffy. This will give your cookies a soft and tender texture.
3. Add the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until combined.
5. Fold in Rhubarb and Coconut: Gently fold in the diced rhubarb and sweetened shredded coconut. The rhubarb adds a tangy bite, while the coconut provides a subtle sweetness and chewiness.
6. Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 10-12 minutes or until they are golden brown around the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Prepare the Frosting: While the cookies are cooling, prepare the frosting by beating together the cream cheese and butter until smooth. Gradually add the powdered sugar and continue to beat until fluffy. Stir in the vanilla extract for a rich, creamy finish.
8. Frost the Cookies: Once the cookies have cooled completely, spread a generous layer of frosting over each one. The creamy frosting complements the tangy rhubarb perfectly, creating a delicious balance of flavors.
9. Serve and Enjoy: Your rhubarb cookies are now ready to serve! These cookies are perfect for a sweet snack, an afternoon treat, or even for special occasions like spring parties or holiday gatherings.

Advanced Techniques

If you’re looking to take your rhubarb cookies to the next level, consider these advanced techniques:

1. Enhance the Flavor with Spices

Add a pinch of cinnamon, nutmeg, or ginger to the cookie dough to bring extra warmth and complexity to the flavor. These spices pair wonderfully with the tartness of the rhubarb and add a cozy depth to the cookies.

2. Toast the Coconut

For an extra layer of flavor, lightly toast the sweetened shredded coconut before adding it to the dough. This will bring out its natural nuttiness and add a delightful crunch to the cookies.

3. Use Brown Butter

Brown butter can elevate the flavor of the cookie dough, giving it a nutty, caramelized taste. Simply melt the butter over medium heat and cook it until it turns golden brown and releases a nutty aroma. Allow it to cool slightly before incorporating it into the dough.

4. Add a Zest of Lemon

If you like a citrusy twist, add a tablespoon of lemon zest to the cookie dough. The citrus notes will balance out the tangy rhubarb and give the cookies a refreshing touch.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Proper storage is key to maintaining the freshness and texture of your rhubarb cookies. Here’s how to keep them in top condition:

Storage

Store the cooled cookies in an airtight container at room temperature. They should stay fresh for up to 5 days. Be sure to place a layer of wax paper or parchment between each layer of cookies to prevent them from sticking together.

Refrigeration

If you live in a warmer climate or simply prefer a colder treat, you can refrigerate the frosted cookies. Keep them in an airtight container for up to 1 week. The frosting will stay firm in the fridge, making for a cool and refreshing dessert.

Freezing

Rhubarb cookies can also be frozen for longer storage. To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to an airtight container or freezer-safe bag. They can be stored for up to 3 months in the freezer. If freezing the frosted cookies, be sure to layer them with wax paper to prevent the frosting from sticking. When you’re ready to enjoy them, simply thaw at room temperature.

Dietary Adaptations and Substitutions

For those with specific dietary preferences or restrictions, here are some substitutions you can try:

Gluten-Free Version

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use is suitable for baking cookies and provides the right texture.

Dairy-Free Version

For a dairy-free version, use dairy-free butter and substitute the cream cheese with a plant-based alternative. You can also use dairy-free whipped cream or coconut cream in place of the frosting ingredients.

Vegan Version

For a vegan version, replace the eggs with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based butter substitute. The cream cheese frosting can be replaced with a vegan cream cheese or cashew-based frosting.

Lower-Sugar Version

To reduce the sugar content, you can use a sugar substitute like stevia or erythritol. Keep in mind that these substitutes may affect the texture of the cookies, so you may need to experiment to get the right consistency.

FAQs About The Recipe

1. Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess moisture before adding it to the dough. This will prevent the cookies from becoming too soggy.

2. Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just be sure to let it come to room temperature before spreading it on the cookies.

3. Can I freeze the cookies with frosting on them?

While you can freeze the frosted cookies, it’s recommended to freeze the cookies without frosting to maintain their texture. Frost the cookies after thawing for the best result.

4. Can I make these cookies without the frosting?

Yes, you can make these cookies without frosting if you prefer a simpler cookie. They are delicious on their own, especially with the tangy rhubarb and coconut in the dough.

Conclusion & Final Thoughts

Rhubarb cookies are a unique and delicious dessert that combines the tartness of rhubarb with a sweet, creamy frosting. These cookies are perfect for spring baking and make a wonderful addition to any dessert table. Whether you’re using fresh rhubarb or frozen, these cookies are sure to become a favorite in your baking repertoire. With a few simple ingredients and easy instructions, you can create a delicious treat that is both comforting and refreshing. Enjoy these rhubarb cookies with a cup of tea or as a sweet snack to share with loved ones!