Description
Delicious Rhubarb Swirl Cream Cheese Cookies that combine tangy rhubarb with creamy cream cheese for a delightful treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup rhubarb, chopped and cooked
- 1/2 cup powdered sugar (for drizzling)
Instructions
- Prepare the rhubarb by cooking it in a saucepan with sugar until soft.
- Cream the softened butter and cream cheese together until smooth.
- Add the granulated and brown sugars, mixing until well combined.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Combine dry ingredients in a separate bowl and gradually add to the wet mixture.
- Fold in the cooked rhubarb gently to create a swirl effect.
- Drop spoonfuls of the dough onto a parchment-lined baking sheet, leaving enough space between each cookie.
- Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For dairy-free, use vegan butter and cream cheese alternatives.
- Replace granulated sugar with coconut sugar for a healthier option.
- For gluten-free, use a 1:1 gluten-free flour blend.
- Chill the dough for 30 minutes before baking for best results.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Rhubarb, Cream Cheese, Cookies, Dessert, Baking