Delicious Rhubarb Cookies with Frosting

I’ll admit, I was skeptical the first time someone mentioned putting rhubarb in cookies. I’m used to seeing it in pies and crisps, baked into sweet, jammy perfection. But cookies? It seemed odd. Then I tried them, and now I’m a total convert.

These rhubarb cookies are soft and chewy with little bursts of tangy rhubarb throughout. The coconut adds a nice texture, and that cream cheese frosting on top? It’s the kind of thing that makes you reach for a second cookie before you’ve finished the first. They’re perfect for spring when rhubarb is everywhere at the farmers market.

What I really love is that these cookies are different enough to feel special but easy enough to make on a weeknight. You don’t need any fancy techniques or equipment. Just chop up some rhubarb, mix everything together, and bake. The frosting comes together in minutes.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for these cookies, and you’ll want to dice it into small pieces so it distributes evenly throughout the dough. You can use either red or green rhubarb – the red variety will give you a prettier pink color in your cookies, but the green tastes just as good. If fresh rhubarb isn’t in season, frozen rhubarb works too, just make sure to thaw it completely and pat it dry with paper towels to remove excess moisture before adding it to your dough. Whatever you do, avoid the leaves since they’re toxic – stick to just the stalks for baking.

Options for Substitutions

These cookies are pretty forgiving when it comes to swapping ingredients:

• Rhubarb: Fresh rhubarb works best, but if you only have frozen, thaw it completely and drain off any excess liquid before chopping. You can also try using diced strawberries or tart cherries for a similar tangy flavor.
• Butter: You can substitute with margarine or coconut oil in equal amounts. Just know that coconut oil might make the cookies spread a bit more, so chill the dough for 30 minutes before baking.
• Brown sugar: If you’re out of brown sugar, mix 1 1/2 cups white sugar with 2 tablespoons molasses. Or just use all white sugar – the cookies will be slightly less chewy but still tasty.
• Coconut: Not a fan of coconut? Leave it out entirely or replace it with chopped walnuts or pecans for some crunch.
• Cream cheese frosting: You can make a simple buttercream instead by mixing the powdered sugar with 4 tablespoons of softened butter and a splash of milk. Or skip the frosting altogether – these cookies are good on their own.
• Vanilla essence: Vanilla extract works just the same. You could also try almond extract for a different flavor profile, but use only 1/2 tablespoon as it’s stronger.

Watch Out for These Mistakes While Baking

The biggest mistake when baking with rhubarb is not chopping it small enough – cut your rhubarb into pieces no larger than 1/4 inch so they distribute evenly and don’t create soggy pockets in your cookies.

Another common error is frosting the cookies while they’re still warm, which will cause the cream cheese frosting to melt and slide right off, so make sure they’re completely cooled before you start decorating.

Don’t skip draining excess moisture from the chopped rhubarb by patting it dry with paper towels, as this extra liquid can make your cookies spread too much and turn out flat instead of thick and chewy.

Finally, watch your baking time closely since these cookies can go from perfectly golden to overbaked in just a minute or two, and remember that they’ll continue to firm up as they cool on the baking sheet.

What to Serve With Rhubarb Cookies?

These rhubarb cookies are perfect alongside a cold glass of milk or a hot cup of coffee for an afternoon snack. They also make a great addition to a spring or summer dessert table when you’re having friends over – just arrange them on a platter with some fresh strawberries and other seasonal fruit. If you’re packing them for a picnic or potluck, they travel really well and pair nicely with lemonade or iced tea. For a more indulgent treat, serve them with a scoop of vanilla ice cream on the side.

Storage Instructions

Store: Keep your frosted rhubarb cookies in an airtight container in the fridge for up to 5 days. The cream cheese frosting needs to stay cold, so don’t leave these out on the counter for too long. If you’re stacking them, put a piece of parchment paper between layers so the frosting doesn’t stick.

Freeze: You can freeze these cookies, but I’d recommend freezing them unfrosted for best results. They’ll keep for up to 3 months in a freezer-safe container. Just thaw them in the fridge overnight and add the cream cheese frosting fresh before serving.

Make Ahead: The cookie dough can be made ahead and refrigerated for up to 2 days before baking. You can also bake the cookies a day early and store them unfrosted, then whip up the cream cheese frosting right before you’re ready to serve them.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4500
• Protein: 35-45 g
• Fat: 195-210 g
• Carbohydrates: 610-630 g

Ingredients

For the cookies:

• 1.25 cups butter (I like Kerrygold unsalted butter for this)
• 1.5 cups brown sugar
• 2 eggs (room temperature, about 70°F)
• 3.25 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking soda
• 1/2 tsp salt
• 1.5 cups rhubarb (finely chopped, about 1/4-inch pieces)
• 3/4 cup coconut
• 1/2 tsp ground cinnamon

For the frosting:

• 4 oz cream cheese (I prefer Philadelphia brand)
• 1.5 cups powdered sugar (sifted to remove lumps)
• 1 tbsp vanilla
• 1/2 tsp lemon zest

Step 1: Prepare Mise en Place and Dry Ingredients

• 3.25 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1.5 cups rhubarb
• 1.5 cups powdered sugar
• 1/2 tsp lemon zest

Measure out all ingredients and prepare them before mixing.

Finely chop the rhubarb into 1/4-inch pieces and set aside.

Sift the powdered sugar to remove lumps for the frosting, and zest the lemon.

In a small bowl, whisk together the flour, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spice throughout the dry ingredients.

This ensures even texture and flavor in every cookie.

Step 2: Cream Butter and Sugar

• 1.25 cups butter
• 1.5 cups brown sugar

Cut the butter into smaller pieces and place it in a large mixing bowl with the brown sugar.

Using an electric mixer on medium speed, cream together for 2-3 minutes until the mixture is light, fluffy, and pale in color.

This aerates the dough and creates a tender crumb in the final cookie.

Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Step 3: Incorporate Eggs and Build the Dough Base

• 2 eggs
• dry ingredient mixture from Step 1
• 1.5 cups rhubarb
• 3/4 cup coconut

Add the room temperature eggs one at a time to the creamed butter and sugar, beating well after each addition until fully incorporated.

Add the dry ingredient mixture from Step 1 in two additions, mixing on low speed after each addition just until combined—do not overmix.

Fold in the chopped rhubarb and coconut by hand using a spatula or wooden spoon until evenly distributed throughout the dough.

I prefer to fold these in by hand to avoid overworking the dough, which can make the cookies tough.

Step 4: Shape and Bake the Cookies

• dough from Step 3

Preheat your oven to 350°F.

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake for 10-12 minutes until the edges are lightly golden but the centers still look slightly underdone—the rhubarb release moisture as they bake, so don’t overbake or the cookies will dry out.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 5: Make the Cream Cheese Frosting

• 4 oz cream cheese
• 1.5 cups powdered sugar
• 1 tbsp vanilla
• 1/2 tsp lemon zest from Step 1

While the cookies cool, place the softened cream cheese in a clean bowl and beat with an electric mixer on medium speed for 1 minute until smooth and creamy.

Add the sifted powdered sugar from Step 1 in two additions, beating well after each addition to avoid lumps.

Pour in the vanilla and add the lemon zest from Step 1, beating until the frosting is light and fluffy, about 2-3 minutes total.

For a tangier frosting, I like to use a bit more lemon zest—adjust to your preference.

Step 6: Frost and Finish

• cooled cookies from Step 4
• cream cheese frosting from Step 5

Once the cookies from Step 4 are completely cooled, spread or pipe a generous amount of the cream cheese frosting from Step 5 onto each cookie.

Work quickly so the frosting doesn’t melt if your kitchen is warm.

For best presentation, I like to pipe the frosting using a small offset spatula for a more polished look, but spreading with a knife works just as well.

Delicious Rhubarb Cookies with Frosting

Delicious Delicious Rhubarb Cookies with Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 36 cookies

Calories: 4350

Ingredients Method

Ingredients

  

For the cookies

• 1.25 cups butter (I like Kerrygold unsalted butter for this)
• 1.5 cups brown sugar
• 2 eggs (room temperature, about 70°F)
• 3.25 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking soda
• 1/2 tsp salt
• 1.5 cups rhubarb (finely chopped, about 1/4-inch pieces)
• 3/4 cup coconut
• 1/2 tsp ground cinnamon

For the frosting

• 4 oz cream cheese (I prefer Philadelphia brand)
• 1.5 cups powdered sugar (sifted to remove lumps)
• 1 tbsp vanilla
• 1/2 tsp lemon zest

Method

 

1. Measure out all ingredients and prepare them before mixing. Finely chop the rhubarb into 1/4-inch pieces and set aside. Sift the powdered sugar to remove lumps for the frosting, and zest the lemon. In a small bowl, whisk together the flour, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spice throughout the dry ingredients. This ensures even texture and flavor in every cookie.
2. Cut the butter into smaller pieces and place it in a large mixing bowl with the brown sugar. Using an electric mixer on medium speed, cream together for 2-3 minutes until the mixture is light, fluffy, and pale in color. This aerates the dough and creates a tender crumb in the final cookie. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
3. Add the room temperature eggs one at a time to the creamed butter and sugar, beating well after each addition until fully incorporated. Add the dry ingredient mixture from Step 1 in two additions, mixing on low speed after each addition just until combined—do not overmix. Fold in the chopped rhubarb and coconut by hand using a spatula or wooden spoon until evenly distributed throughout the dough. I prefer to fold these in by hand to avoid overworking the dough, which can make the cookies tough.
4. Preheat your oven to 350°F. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes until the edges are lightly golden but the centers still look slightly underdone—the rhubarb release moisture as they bake, so don't overbake or the cookies will dry out. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
5. While the cookies cool, place the softened cream cheese in a clean bowl and beat with an electric mixer on medium speed for 1 minute until smooth and creamy. Add the sifted powdered sugar from Step 1 in two additions, beating well after each addition to avoid lumps. Pour in the vanilla and add the lemon zest from Step 1, beating until the frosting is light and fluffy, about 2-3 minutes total. For a tangier frosting, I like to use a bit more lemon zest—adjust to your preference.
6. Once the cookies from Step 4 are completely cooled, spread or pipe a generous amount of the cream cheese frosting from Step 5 onto each cookie. Work quickly so the frosting doesn't melt if your kitchen is warm. For best presentation, I like to pipe the frosting using a small offset spatula for a more polished look, but spreading with a knife works just as well.