Tuesday, July 10, 2012

Rhubarb Cookies with Cream Cheese Frosting

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.

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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
          For Frosting:
  • 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.

Prep time: Cook time: Total time: Yield: 4 dozen cookies

Recipe adapted from Taste of Home.


Linked to: Favorite Cookie Recipes


  1. Jill,
    This is cookies looks awesome Love to try when I get rhubarb.Can you link it my event.Favorite recipes event: Cookies

    1. I got them linked Swathi! Thanks for the invitation!

  2. The cream cheese frosting on these delicious cookies sounds to die for!

  3. I still haven't had a chance to try rhubarb yet but I think I have to give them a try starting with these awesome cookies!

  4. Hi Jill,
    I wonder why I could never succeed making this Rhubarb Cookies with Cream Cheese Frosting
    How did you do it? I'll try again for sure and this time I'll refer to your recipe as my guide :)
    Thanks also for the tempting food photos. Looks like they were made by professional. Have you ever heard about food photography site called http://www.foodporn.net ?
    Your pics should be on the Food Porn home page, that's for sure!

  5. Coconut, rhubarb and cream cheese frosting? Oh my! They look amazing!

  6. I'll take these cookies with or without the frosting! The rhubarb peaking through the cookies looks so pretty; and with the icing, makes a great color combination! Thanks for the tips about when to apply the icing! Would be wonderful at a shower!

  7. Love the milk glass - a nice reminder of a great visit to Wisconsin!

  8. I have tried a lot of rhubarb recipes but I dont think I have tried rhubarb cookies yet. Rhubarb reminds me of my grandmama, she used to make lots of rhubarb treats back in her golden days. As such, I know I will be enjoying making this.
    Myfudo here...Normally we'd never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I'd love to share our newest launch with you, I hope you don't mind? Now that we are getting a new look...Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/gallery
    We look forward to seeing your wonderful pictures, as always.
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  9. Hi jill :)

    Amazing blog and love this blog :) Happy to follow you on Google and Twitter :) Do visit my blog when you are free http://tangymind.blogspot.com I l lb grateful in thanking you for follow my blog and like www.facebook.com/TangyMinds/

    Awaiting to hear your comments dear.

  10. I made these tonight. I think I used too much dough per cookie because they never really flattened out. They are great though. Very sweet with a quick tang of rhubarb in each bite. They can definetly be eaten with or without the frosting. Without saves calories but the cream cheese is a great contrast for the rhubarb. Thanks!!!


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