Description
Delight your taste buds with these soft and chewy Rhubarb Cookies topped with a creamy frosting. The combination of tangy rhubarb and sweet coconut makes these cookies a perfect treat for any occasion.
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: Beat until light and fluffy.
- Add eggs: Beat in the eggs.
- Mix dry ingredients: Add the flour, baking soda, and salt; mix well.
- Incorporate rhubarb and coconut: Stir in the diced rhubarb and coconut or oats.
- Bake: Drop by rounded tablespoons on a baking sheet and bake at 350F for 10-12 minutes until golden brown.
- Make the frosting: Beat cream cheese until fluffy, then mix in powdered sugar and vanilla until smooth.
- Spread frosting: Over cooled cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
