Frosted Rhubarb Cookies

Frosted Rhubarb Cookies

"'Since these cookies freeze well, I make a lot of them during rhubarb season,' says field editor Ann Marie Moch of Kintyre, North Dakota. 'They are best when you use young tender stalks.'"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
  2. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  3. In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 44
  1. 48 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Because so many people commented that the rhubarb flavor was not that intense I made a little addition of my own. I pureed about 3/4 c rhubarb and cooked it in a cup of simple syrup until gooey...

Most helpful critical review

I like the idea of rhubarb cookies because they are unique, I just wasn't thrilled with these. I was skeptical of them, but I definitely think they are good. I just don't think they are except...

Most helpful
Most positive
Least positive
Newest

Because so many people commented that the rhubarb flavor was not that intense I made a little addition of my own. I pureed about 3/4 c rhubarb and cooked it in a cup of simple syrup until gooey...

Oh my gosh! I never post reviews for anything, but I got SO many compliments on these I just had to come back here! I followed the recipe exactly and got cookies that looked just like the pictur...

Something new to do with rhubarb! I used 2 cups of frozen rhubarb, defrosted in the microwave, and added the juice left over in the bowl. I also added some chopped walnuts, and did not frost. Tu...

Yummy!! These cookies are a huge hit with my family, although I didn't use coconut as I didn't have any. Some reviewers have said their cookies were flat; I suggest using cake flour if you're ...

These are really good, very soft. I love the addition of the coconut. I replaced half of the shortening with butter for more flavor. I chilled the dough before baking so they wouldn't spread out...

After reading everyone else's comments, I altered the recipe by adding a splash of vanilla, omitting the coconut, and adding about 1 1/4 c. coarsely chopped pecans. I used King Arthur all-purp...

These are awesome cookies! I did not add the coconut as my family does not like it. They were crispy on the outside and soft inside, even great without the icing! I will be making these again...

We loved these cookies. I have never thought the rhubarb can be used to make cookies. As the previous reviewers, I can say that the rhubarb flavor wasn`t intense, but we loved the flavor. I didn...

I have never heard of Rhubarb Cookies before so thought with all the good reviews I'd try them. The only difference I made was add a little vanilla to the recipe. PERFECT! I'd make these agai...

Other stories that may interest you