I’ve never had rhubarb cookies before, but when I scanned the list of ingredients in these Rhubarb Cookies with Cream Cheese Frosting I knew it would be a good recipe to try. The first thing I noticed was that these cookies only have brown sugar in them—no white sugar at all in the cookies themselves.
You know those chocolate chip cookie recipes that have lots of brown sugar in them? The kind that are soft and chewy like Our Favorite Chocolate Chip Cookies? This cookie dough is kind of like that, minus the chocolate chips. Add the tart rhubarb, the coconut, AND the cream cheese frosting on top—how can you go wrong? My mom was visiting us this past week and loved these cookies even though she rarely eats sweets.
One important thing to remember with cream cheese frosting is that it requires refrigeration. Instead of frosting all the cookies at once and then refrigerating them, I decided to keep the frosting in the refrigerator and then frost the cookies as I served them. We had these cookies for dessert over the course of a few days, so I took the frosting out of the refrigerator before we sat down for dinner. By the time dinner was over, the frosting was a nice consistency to spread on the cookies. Interestingly enough, one of my sons actually preferred the cookies without the frosting. They certainly don’t need any frosting, but I think it is a nice (and yummy!) addition.
DetailsPrep time: Cook time: Total time: Yield: 4 dozen cookies
Rhubarb Cookies with Cream Cheese Frosting
These soft, chewy rhubarb cookies are flavored with coconut, sweetened with brown sugar, and topped with vanilla cream cheese frosting.
- 1 cup butter, softened
- 1 1/2 cups light brown sugar, packed
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup flaked coconut
- 1 1/2 cups fresh rhubarb, diced
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 1/2 cups confectioners' sugar
- 3 teaspoons vanilla extract
1. In mixing bowl, cream together the butter and brown sugar until light and fluffy; beat in the eggs.2. In a separate bowl, combine the flour, baking soda, and salt.3. Gradually add the dry ingredients to the creamed butter-sugar mixture and mix until well combined.4. Fold in the coconut and rhubarb.5. Scoop cookie dough using a medium cookie scoop (1 1/2 tablespoons) and place two inches apart onto lightly greased baking sheets. 6. Bake at 350° for 10 - 14 minutes or until lightly browned on the bottom.7. Cool for about 1 minute on the cookie sheet, then transfer cookies to a wire rack to cool completely before frosting.8. For frosting, beat cream cheese and butter until light and fluffy; beat in the confectioners sugar and vanilla.9. Frost cookies, serve immediately, and refrigerate any leftover cookies; or refrigerate frosting until ready to use.
Recipe adapted from Taste of Home.
Linked to: Favorite Cookie Recipes