🍪 Rhubarb Cookies with Vanilla Glaze
Soft, chewy, buttery cookies with sweet-tart rhubarb and a dreamy vanilla glaze. Perfect for spring snacking or a cozy dessert plate!
🛒 Ingredients
Cookies:
1 cup unsalted butter, softened
1¼ cups brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1½ cups fresh rhubarb, diced
Vanilla Glaze:
1 cup powdered sugar
1½ tbsp milk
½ tsp vanilla extract
👩🍳 Directions
1 Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2 In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
3 Beat in eggs one at a time. Add vanilla extract.
4 In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients.
5 Gently fold in diced rhubarb (toss in 1 tsp flour to reduce sogginess).
6 Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
7 Bake for 11–13 minutes, or until the edges are golden brown.
8 Cool on baking sheet for 5 minutes, then transfer to a wire rack.
9 For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over completely cooled cookies.
🕒 Time & Nutrition
Prep Time: 15 min
Bake Time: 12 min
Total Time: 27 min
Makes ~24 cookies
190 kcal per cookie (approx.)
✨ Tips
Toss rhubarb in flour before folding in to reduce moisture.
Let cookies cool fully before glazing for clean drizzles.
Add chopped pecans for crunch or white chocolate chips for a creamy contrast.