Description
Delicious and tangy Rhubarb Cookies with a creamy frosting make for a perfect sweet treat. These cookies are soft, chewy, and bursting with the flavors of rhubarb and coconut.
Ingredients
Units
Scale
Cookies:
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups diced rhubarb
- 3/4 cup flaked coconut OR old fashioned oats
Frosting:
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Cream the butter and brown sugar: Cream together until light and fluffy.
- Beat in the eggs: Incorporate the eggs into the mixture.
- Add the dry ingredients: Mix in the flour, baking soda, and salt until well combined.
- Stir in rhubarb and coconut: Gently fold in the diced rhubarb and coconut or oats.
- Bake the cookies: Drop rounded tablespoons of dough onto a baking sheet and bake at 350°F for 10-12 minutes until golden brown.
- Make the frosting: Beat cream cheese until fluffy, then add powdered sugar and vanilla. Mix until smooth.
- Spread frosting over cooled cookies: Once cookies have cooled, frost the tops.
Notes
- If using frozen rhubarb, measure while frozen, thaw completely, drain excess water, and pat dry without squeezing out moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
