Rhubarb Cream Cheese Cookies offer the perfect blend of tangy rhubarb and sweet brown sugar, creating a soft, chewy treat topped with creamy cream cheese frosting.
This delightful recipe is easy to make and brings a unique twist to your cookie lineup, making it a hit at any gathering or a sweet snack to enjoy with tea.
If you love desserts that balance tart and sweet flavors, these cookies are sure to become a staple in your baking repertoire.
Servings: 24
Equipment
- large mixing bowl
- Electric mixer
- Whisk
- Baking sheets
- Parchment paper
- Cooling racks
- spatula
Ingredients
- 1 cup softened butter
- 1 ½ cups brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ¾ cups quick-cooking oatmeal
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 teaspoons baking soda
- 1 ½ cups finely diced rhubarb
- 4 ounces cream cheese room temperature
- 4 tablespoons softened butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-3 tablespoons milk as needed
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, oatmeal, salt, cinnamon, and baking soda.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in Rhubarb: Gently fold in the diced rhubarb, ensuring it’s evenly distributed throughout the dough.
- Shape and Bake: Drop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them apart. Bake for 15-18 minutes, or until the edges are lightly browned.
- Cool Cookies: Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Cream Cheese Frosting Directions:
- Beat Cream Cheese and Butter: In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy.
- Add Sugar and Vanilla: Gradually mix in the powdered sugar and vanilla extract until the frosting is smooth.
- Adjust Consistency: If needed, add milk one tablespoon at a time until the frosting reaches your desired consistency.
- Frost the Cookies: Once the cookies are completely cooled, generously frost each cookie with the cream cheese frosting.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Using Frozen Rhubarb: Thaw and drain any excess liquid before adding to the dough.
- Storing Unfrosted Cookies: Keep unfrosted cookies in an airtight container at room temperature for up to 3-4 days.
- Storing Frosted Cookies: Store frosted cookies in the refrigerator in a single layer for up to 3-4 days.
- Freezing Cookies: Both frosted and unfrosted cookies can be frozen for up to 2-3 months. Thaw overnight in the fridge before serving.
- Prevent Spreading: Ensure butter is not too soft and chill the dough if needed to prevent excessive spreading during baking.
- Adding Nuts or Fruits: Customize by adding chopped nuts or extra fruits like strawberries or blueberries.
- Making Ahead: Cookie dough can be frozen in pre-portioned balls. Bake from frozen, adding a few extra minutes to the baking time.
