Rhubarb Cookie Recipe
Make these delicious cookies from those first ruby red stalks after a long winter for a tart and sweet springtime treat!
Equipment
- medium bowl
- large mixing bowl
- Cookie sheets
- Parchment paper
- wire rack
Ingredients
Rhubarb Cookie Batter
- 1 1/2 Cups Unbleached, All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 Cup Salted Butter softened
- 3/4 Cup Brown Sugar lightly packed
- 1 Egg
- 1 teaspoon Vanilla
- 1 Cup Rhubarb diced
Caramel Frosting
- 1/4 Cup Salted Butter softened
- 2 Tablespoons Caramel Sauce
- 2 Tablespoons Heavy Cream
- 1 1/2 Cups Powdered Sugar
Instructions
Make the Cookie
- Preheat the oven to 350 degrees Fahrenheit.
- Grease cookie sheets or line with parchment paper or silicone baking sheet.
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- In a large bowl, cream together the brown sugar and butter until light and fluffy.
- Add the egg and vanilla extract, beating until combined.
- Pour the flour mixture into the wet ingredients and mix until almost completely combined.
- Fold the chopped rhubarb into the dough and mix until completely combined.
- Drop the cookies by spoonfuls onto prepared baking sheets.
- Bake in the preheated oven for 10 - 15 minutes. The edges of the cookies will be golden brown and cookies set.
- Remove from cookie sheets to cool on wire rack. Let cool completely before frosting, if desired.
Make the Frosting
- In a large mixing bowl, combine the butter and caramel sauce beating until combined.
- Add 1/2 cup of powdered sugar at a time, beating well after each addition.
- Add the cream and beat until combined.
- Spread the frosting onto cooled cookies as desired.