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.