Best 12 Rhubarb Cookies Recipes

RHUBARB COOKIES

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 and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

RHUBARB DROP COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

RHUBARB OATMEAL COOKIES

Steps:

• 1. Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars.
• 2. Then add eggs and vanilla; blend well.
• 3. In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
• 4. Now add to your wet ingredients and blend until smooth.
• 5. Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
• 6. Then, add your white chocolate chips and stir well.
• 7. Line a baking sheet with parchment paper.
• 8. Drop cookies by large spoonful onto paper.
• 9. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
• 10. Watch not to overbake. I left one batch in for over 12 minutes and they were brown but not burnt as you can see. I prefer the white chips not to brown. They look so pretty with the pink rhubarb.

WHITE CHOCOLATE RHUBARB COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, white sugar, and brown sugar in a bowl; beat with an electric mixer until fluffy. Mix in eggs, egg yolk, vanilla extract, and vanilla butter and nut flavoring. Add flour, oats, baking powder, baking soda, salt, and cinnamon; mix until dough is blended.
• Fold white chocolate chips, rhubarb, and pecans into the dough. Drop dough onto the baking sheets using a 1 1/2-inch cookie scoop.
• Bake in the preheated oven until bottoms are browned and edges are firm, 18 to 20 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

RHUBARB CRANBERRY COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

RHUBARB-FILLED COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. (Dough will be sticky.) , For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring frequently, about 10 minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in vanilla., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie; fill with a rounded teaspoon of filling. Top with 1/2 teaspoon of dough, allowing some filling to show. Bake at 375° until lightly browned, 8-10 minutes. ,

FROSTED RHUBARB COOKIES

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.

SOUR CREAM RHUBARB COOKIES RECIPE - (3.6/5)

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined. Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb. Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

RHUBARB COCONUT COOKIES

Steps:

• In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks.

FROSTED RHUBARB COOKIES

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.

RHUBARB FILLED COOKIES

Steps:

• Mix filling ingredients and cook until soft. Set aside and chill.
• To prepare DOUGH: Cream butter, add sugar and cream together well. Beat eggs and add to this mixture.
• Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla.
• Chill dough.
• On floured board, roll out dough 1/2" thick. Using a 2" cutter, cut out cookies.
• Place cookies on a greased or sprayed cookie sheet.
• Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork.
• Bake in 400°F oven for 10 minutes.

RHUBARB FILLED COOKIES RECIPE - (4.2/5)

Steps:

• Mix filling ingredients and cook until soft. Set aside and chill. To prepare Dough: Cream butter, sugar and cream together well. Beat eggs and add to this mixture. Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla. Chill dough. On floured board, roll out dough 1/2-inch thick. (for thinner roll 1/4-inch). Using a 2-inch cutter, cut out cookies. Place cookies on a greased or sprayed cookie sheet. Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork. Bake rhubarb filled cookies in 400°F oven for 10 minutes. Note: These grow when you bake them so make them small :)