Best 2 Frosted Rhubarb Cookies Recipes

Baking frosted rhubarb cookies is a delightful and rewarding experience that yields sweet and tangy treats perfect for any occasion. With their vibrant pink color and zesty flavor, these cookies are a delightful blend of sweet and tart. This guide will provide you with all the essential information you need to create delicious frosted rhubarb cookies, from selecting the right ingredients to perfecting the frosting. Along the way, we'll explore variations on the classic recipe, such as adding nuts, spices, or even a drizzle of glaze. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate frosted rhubarb cookie.

Check out the recipes below so you can choose the best recipe for yourself!

FROSTED RHUBARB COOKIES

Frosted Rhubarb Cookies image

I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!

Provided by Marlene.

Categories Drop Cookies

Time 30m

Yield 5 Dozen

Number Of Ingredients 12

Ingredients

1 cup shortening
1 1/2 cups firmly packed brown sugar
2 large eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut
3 ounces cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 1/2 cups confectioners' sugar

Steps:

Cookies: Cream together the shortening, brown sugar and egg.
Sift together the flour, baking soda and salt.
Add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls onto greased baking sheets.
Bake for 12-15 minutes at 350°.
Cool and frost.
FROSTING: Beat cream cheese, butter and vanilla.
Gradually beat in sugar til smooth.
Spread over cooled cookies.

FROSTED RHUBARB COOKIES

Frosted Rhubarb Cookies image

"Since these cookies freeze well, I make a lot of them during rhubarb season," says field editor Ann Marie Moch of Kintyre, North Dakota. "They are best when you use young tender stalks."

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 13

Ingredients

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
3/4 cup sweetened shredded coconut
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Steps:

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture., Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool., In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Nutrition Facts : Calories 201 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

To get the best flavor from your rhubarb, choose stalks that are bright red and firm. Avoid stalks that are green or have brown spots.
If you don't have any fresh rhubarb, you can use frozen rhubarb instead. Just thaw it before using.
Be sure to drain the rhubarb well after cooking. This will help to prevent the cookies from being too wet.
If you want a thicker frosting, add more powdered sugar. If you want a thinner frosting, add more milk.
These cookies are best eaten fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

Frosted rhubarb cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be enjoyed by people of all ages. Whether you are looking for a sweet snack or a dessert to serve at your next party, these cookies are sure to be a hit.