Go Back
Unique Rhubarb Cookies You’ll Want to Bake Again

Unique Rhubarb Cookies

Soft brown-sugar rhubarb cookies filled with walnuts and finished with a smooth vanilla cream glaze. This recipe makes about 4 dozen cookies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup Unsalted butter, softened
  • 1 1/2 cups Packed brown sugar
  • 1 Large egg, room temperature
  • 1 teaspoon Vanilla extract
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 cups Fresh rhubarb, finely chopped
  • 1 cup Walnuts, chopped
Glaze
  • 1 1/2 cups Confectioners’ sugar
  • 1/4 cup Heavy whipping cream
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
  2. Cream the softened butter and packed brown sugar until light and fluffy.
  3. Beat in the room-temperature egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing only until combined.
  5. Stir in the finely chopped rhubarb and chopped walnuts.
  6. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  7. Bake for 10–12 minutes, until the edges are lightly browned and the centers are set.
  8. Cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack.
  9. Whisk the confectioners’ sugar, heavy whipping cream, and vanilla until smooth. Drizzle or spread the glaze over the cooled cookies.

Notes

Finely chop the rhubarb so the cookies bake evenly. If using frozen rhubarb, thaw it completely, drain it well, and then measure it. Do not overbake; the cookies should remain soft with only lightly browned edges.