Rhubarb Coconut Cookies Recipe

Rhubarb Cookies are an absolutely irresistible treat perfect for spring and summer! These nostalgic, melt-in-your-mouth cookies are studded with tangy rhubarb, soft coconut (or heartier oats), and topped with a dreamy cream cheese frosting. With their delightful balance of sweet and tart, every bite is a burst of comfort and joy!

Ingredients You’ll Need

These ingredients may look humble, but they work magic together to create Rhubarb Cookies with the perfect crumb, a pop of color, and an unforgettable flavor. Here’s why each one matters!

• Butter: Makes the cookies extra tender, rich, and keeps them moist for days.
• Brown sugar: Lends warmth, a subtle caramel flavor, and dreamy chewiness.
• Eggs: Bind everything together and help the cookies puff up beautifully.
• Flour: The backbone of your cookies, providing structure and softness.
• Baking soda: Gives lift and ensures the cookies don’t turn out dense.
• Salt: Tiny but mighty—a sprinkle brightens all the flavors!
• Diced rhubarb: The tart star ingredient, adding tiny pockets of juicy pink in each bite.
• Flaked coconut or old-fashioned oats: Choose coconut for a soft, almost candy-like finish, or oats for heartier, rustic cookies with a little bite.
• Cream cheese: Adds tang and creamy smoothness to the luscious frosting.
• Powdered sugar: Sweetens the frosting and keeps it fluffy and light.
• Vanilla extract: Rounds out the frosting with delicious, aromatic depth.

Variations

The beauty of these cookies is how easy it is to make them your own. Don’t be afraid to mix things up—there are so many ways to enjoy Rhubarb Cookies, whether you need to accommodate dietary needs or just want to try something new!

• Nutty Crunch: Fold in 1/2 cup chopped pecans or walnuts for a crunchy contrast to the soft, tart rhubarb.
• Gluten-Free Swap: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour, and nobody will know the difference.
• Boost the Fruit: Add 1/2 cup white chocolate chips or dried cranberries to accentuate the fruitiness.
• Citrusy Twist: Stir in the zest of one orange to the batter for an aromatic, sunshine-y boost.

How to Make Rhubarb Cookies

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and brown sugar together until the mixture looks pale, fluffy, and almost doubled in volume. This step makes the cookies tender and introduces tiny air pockets for a lighter texture.

Step 2: Add the Eggs

Mix in the eggs one at a time, beating well after each addition. This not only ensures even mixing but also builds a creamy base for the rest of your ingredients.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mix to the wet ingredients and beat on low speed until just combined, so your cookies stay soft and fluffy rather than tough.

Step 4: Fold in Rhubarb and Coconut (or Oats)

Gently fold in the diced rhubarb and coconut or oats. Stir just until everything is evenly distributed—over-mixing can crush the rhubarb and make the batter tough.

Step 5: Scoop and Bake

Drop the dough by rounded tablespoons onto a greased or parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F for 10–12 minutes, until the edges are barely golden and the centers still look a touch soft.

Step 6: Make the Cream Cheese Frosting

While the cookies cool, beat the cream cheese until fluffy, then add in the powdered sugar and vanilla. Keep beating until silky smooth and spreadable—resist sneaking a spoonful!

Step 7: Frost and Enjoy

Once the cookies are completely cool, generously spread each with cream cheese frosting. Admire those pretty pink speckles, then take a bite!

How to Serve Rhubarb Cookies

Garnishes

These cookies already have a beautiful speckled pink from the rhubarb, but for a pop of color and flair, sprinkle a little extra coconut, a pinch of lemon zest, or a few thin slices of fresh rhubarb on top of the frosting just before serving.

Side Dishes

Pair your Rhubarb Cookies with a hot cup of afternoon tea or creamy lattes for a dreamy treat. They’re also wonderful alongside fresh berries, a simple fruit salad, or even as a whimsical dessert after brunch.

Creative Ways to Present

Try stacking them in a rustic tin lined with parchment paper for gifting, or arrange them on a floral platter for a spring picnic. You can even turn them into sandwich cookies by layering a bit of extra frosting between two cookies for a decadent twist!

Make Ahead and Storage

Storing Leftovers

Store frosted Rhubarb Cookies in an airtight container in the refrigerator for up to 4 days—the frosting actually keeps the cookies extra moist.

Freezing

Baked and unfrosted cookies freeze beautifully! Lay them flat in a zip-top bag and freeze for up to 2 months. Thaw and add the cream cheese frosting just before serving for best texture.

Reheating

Let frozen cookies come to room temperature on the counter, or give them a quick 5-second zap in the microwave for that soft, just-baked feel. If you’ve frosted them before freezing, reheat gently and expect a softer (but still delicious) frosting.

FAQs

Final Thoughts

If you’re craving something a little different yet deeply comforting, these Rhubarb Cookies are the treat you didn’t know you needed. Bake a batch for friends, family, or simply yourself—every bite is pure, nostalgic joy. Don’t forget to let me know how you make them your own!

Print