Soft Rhubarb Cookies with Vanilla Glaze (Bakery Style)
These soft, bakery-style cookies feature tender pieces of rhubarb and are finished with a delightful vanilla glaze, making them an ideal spring dessert.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Wire rack
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup diced rhubarb
For the Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Cookies
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced rhubarb.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between them.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Vanilla Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cookies are completely cool, drizzle or spread the glaze over each cookie.
Notes
For best results, make sure your butter is truly softened to room temperature. If fresh rhubarb isn't available, frozen rhubarb can be used; do not thaw it before adding to the dough.