You’ve heard of rhubarb pie, but what about rhubarb cookies? Our contest-winning rhubarb cookies recipe has loads of flavor, thanks not only to the rhubarb but also to the shredded coconut and the delicious cream cheese frosting on top. Need we say more?
Ingredients for Rhubarb Cookies
- Shortening: Shortening has a higher melting point than butter, which helps cookies rise rather than flattening out the way they might if they contained butter instead. The shortening also contributes to the soft texture that’s important for these rhubarb cookies.
- Brown sugar: Brown sugar adds a slight molasses note to these cookies; it also helps keep them moist and soft.
- Eggs: Eggs help the ingredients bind together; they also help the cookies rise.
- Flour: Flour provides the main structure of the cookie; the amount used compared to the shortening affects the final texture.
- Baking soda: Baking soda helps the cookies rise, so they’re nice, light and fluffy.
- Rhubarb: Rhubarb provides some of the unique flavor in this recipe. Note: If you’re using frozen rhubarb, measure it frozen, then drain off any excess liquid.
- Sweetened shredded coconut: Shredded coconut brings texture, flavor and just a hint of crunch to these tasty cookies.
Frosting:
- Cream cheese: Cream cheese serves as the base ingredient for a delicious cream cheese frosting. It’s tangy, with just the right amount of sweetness once combined with the sugar.
- Butter: The butter helps the frosting maintain its structure, staying sturdy without becoming runny.
- Confectioners’ sugar: Confectioners’ sugar, also known as powdered sugar, is important in this smooth, creamy frosting because it dissolves at room temperature. By comparison, regular granulated sugar would stay somewhat grainy in the frosting.
- Vanilla extract: Vanilla extract adds a pleasing vanilla aroma to the cream cheese frosting.
Directions
Step 1: Make the cookie dough
In a large bowl, cream the shortening and brown sugar together until the mixture is light and fluffy. Beat in the eggs. Combine the flour, baking soda and salt in a separate bowl; gradually add these dry ingredients to the creamed mixture and mix them well. Fold in the rhubarb and shredded coconut.
Step 2: Bake the rhubarb cookies
Drop rounded tablespoonfuls of the cookie dough 2 inches apart on greased baking sheets. Bake at 350°F for 10 to 14 minutes or until they’re golden brown. Let the cookie sheets cool for one minute before moving them to wire racks to cool completely.
Step 3: Make the frosting
In a small bowl, beat the cream cheese and butter together until the mixture is fluffy. Beat in the confectioners’ sugar and vanilla extract. Spread the frosting over the cooled cookies.
Recipe Variations
- Add chopped nuts: Chopped walnuts or pecans add protein and even more textural variation to these creative cookies.
- Add white chocolate chips: White chocolate chips also pair well with the flavors in these cookies; mix a handful or two into the batter before baking.
- Add dried cranberries: Dried cranberries taste delicious when combined with the flavors of rhubarb and shredded coconut. Add a couple of handfuls to the batter or try this rhubarb cranberry cookies cookies recipe.
- Make a rhubarb filling: Instead of putting the rhubarb directly into the batter, make a delicious jam-like filling for the cookies instead! This recipe for rhubarb-filled cookies explains the process in full detail.
How to Store Rhubarb Cookies
Store rhubarb cookies that aren’t eaten right away in the refrigerator in an airtight container, where they’ll keep for three to four days.
Can you freeze rhubarb cookies?
Yes, rhubarb cookies keep for several months in the freezer. Freeze finished cookies in a single layer on a cookie sheet, then when they’re hard, place them in zippered freezer bags. If you’re concerned about the frosting sticking to adjacent cookies, place a bit of wax paper between layers.
Rhubarb Cookies Tips
What is shortening?
Shortening sounds like a funny name, but it’s called that for a reason. A shortening, such as lard or that famous brand-name shortening, Crisco, is a fat that stays solid at room temperature. Coconut oil could also be considered a shortening. As for the actual name “shortening,” it refers to a “short” dough; a short dough doesn’t form long strands of gluten, so it would make something crumbly such as a shortbread cookie. (Notice the term “short” in the name.) Shortening, in baking terms, helps a dough stay short.
What does rhubarb taste like?
A raw stalk of rhubarb probably isn’t something you’d like to eat a whole lot of, mainly because it’s incredibly tart or sour. In a recipe containing sugar, however, it’s quite delicious, somewhat like a mix between sour apple and strawberry with just a hint of celery. Rhubarb’s tartness is also a bit like cranberry.
What else can I make with rhubarb?
Rhubarb is one of those underused ingredients that’s worthy of more experimentation, so here are some hand-picked recipes to try. This delectable rhubarb tart recipe features stalks of rhubarb in tarts filled with amaretto, honey and mascarpone cheese, or try rhubarb fritters for a refreshing alternative to apple fritters. This contest-winning rhubarb cherry pie pairs tart cherries and rhubarb in a fantastic pie to make when rhubarb and cherries are in season. Yum, yum, yum!
