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A close-up of freshly baked rhubarb cookies on a cooling rack.

Soft Rhubarb Cookies with Vanilla Glaze (Bakery Style)

These soft, bakery-style rhubarb cookies are bursting with the tart flavor of fresh rhubarb and topped with a sweet vanilla glaze. They are a perfect treat for spring.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups diced fresh rhubarb
For the Glaze
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Equipment

  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Whisk
  • Electric mixer (optional)
  • Wire rack

Method
 

Cookies
  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the diced rhubarb.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets.
  8. Bake for 10-12 minutes, or until the edges are lightly golden, then let cool on the baking sheets for a few minutes before transferring to a wire rack.
Vanilla Glaze
  1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  2. Once the cookies are completely cool, drizzle or spread the glaze over them.

Notes

For best results, make sure your butter is truly softened to room temperature. If fresh rhubarb is not available, you can use frozen rhubarb; do not thaw before adding to the dough, and you may need to add an extra minute or two to the baking time.