Soft and Chewy Rhubarb Cookies with Vanilla Glaze
If you’re looking for a unique cookie recipe that balances sweetness with a subtle tart flavor, these Rhubarb Cookies with Vanilla Glaze are a perfect choice. Rhubarb is often used in pies and crumbles, but when folded into soft cookie dough, it creates a delightful dessert with a surprising twist. The cookies are chewy, lightly spiced with cinnamon, and topped with a simple vanilla glaze that enhances their flavor.
This recipe is ideal for spring and summer when rhubarb is in season, but you can also prepare it year-round by freezing diced rhubarb. Whether you want a quick afternoon snack, a treat for guests, or something new to bring to a bake sale, these cookies will surely impress.
Why You’ll Love This Recipe
Unique flavor combination: Sweet brown sugar, warm cinnamon, and tart rhubarb.
Soft and chewy texture: Thanks to the butter and the moisture from fresh rhubarb.
Beautiful finish: The vanilla glaze adds a glossy, bakery-style touch.
Simple ingredients: Everything you need is likely already in your kitchen.
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups fresh rhubarb, diced into small pieces
For the Vanilla Glaze:
1 cup powdered sugar
1 1/2 tablespoons milk (more if needed for consistency)
1/2 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Rhubarb
Wash and trim the rhubarb stalks, then dice them into small, even pieces. If your rhubarb is particularly tart, you can toss the pieces with a teaspoon of sugar and let them sit for 10 minutes. This step is optional but helps balance the flavor.
2. Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 2–3 minutes with an electric mixer.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
Stir in the vanilla extract.
3. Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture into the wet ingredients, mixing until just combined. Avoid overmixing so the cookies stay tender.
4. Fold in the Rhubarb
Gently fold in the diced rhubarb with a spatula. The dough will be slightly sticky, but that’s what keeps the cookies soft.
5. Shape and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 11–13 minutes, or until the edges are golden brown but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
6. Make the Vanilla Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable—add a few extra drops of milk if it’s too stiff.
7. Glaze the Cookies
Once the cookies are completely cooled, drizzle the glaze over the tops using a spoon or piping bag. Let the glaze set for 10–15 minutes before serving.
Tips for Perfect Rhubarb Cookies
Don’t overbake: The cookies will look slightly soft in the center when you take them out, but they’ll firm up as they cool.
Add texture: Mix in 1/2 cup chopped walnuts or pecans for crunch.
Flavor boost: A pinch of nutmeg or ginger pairs beautifully with rhubarb.
Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 2 months.
Serving Suggestions
These rhubarb cookies are wonderful on their own, but you can also:
Serve them with a scoop of vanilla ice cream.
Pair them with tea or coffee for an afternoon treat.
Pack them into a gift box for friends or family.
Nutrition (per cookie, approx.)
Calories: 190
Carbohydrates: 28g
Protein: 2g
Fat: 8g
Sugar: 16g
These soft and chewy rhubarb cookies with vanilla glaze are proof that rhubarb isn’t just for pies. The balance of tart fruit, warm cinnamon, and sweet glaze makes them a truly irresistible treat.