Rhubarb Shortcake Cookies

Rhubarb Shortcake Cookies: soft, scone like cookies dotted with fresh, tart rhubarb and drizzled with a creamy icing.  Best made in quadruple batches (so you don’t have to share) and served with a hot cup of coffee.

These Rhubarb Shortcake Cookies were one of my first ever blog posts back in 2014 and probably one of my favorite blog posts ever.  After three years, I felt that this post needed a little extra love — meaning some fresh photos that weren’t shot at 10 pm using nothing but fluorescent lighting and edited with something other than an app on my phone.

I’d say we’ve come a little ways since then.


Let me just say… I LOVE rhubarb.  I love it so much.  My favorite way to eat rhubarb is raw, fresh rhubarb straight out of the garden — my mouth is literally watering just thinking about it.  It’s weird, I know, but I really do like it that way.


 

I honestly did try using a pastry blender to mix the butter and dry ingredients this time, but I’m just not patient enough.  So hand mixing it is!

 


 

Rhubarb Shortcake Cookies
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Prep time: 
Cook time: 
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Serves: 24 cookies
 
Ingredients
  • 1½ cups fresh rhubarb / chopped
  • 2 TB sugar
  • 2 TB flour
  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • dash of salt
  • ½ tsp ginger
  • 1 stick cold butter / diced
  • ½ cup Greek yogurt
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • 5 TB heavy cream
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  2. Chop rhubarb, toss with flour and sugar, and set aside.
  3. In a large bowl, combine dry ingredients. Next, add in diced butter and use a pastry blender (or your hands) to cut in butter until it resembles fine crumbs. Fold in yogurt and vanilla with crumb mixture until it forms a sticky dough, adding more yogurt if necessary. Finally, fold in rhubarb until evenly distributed.
  4. Use a medium ice cream scoop to form dough into even balls and arrange 12 cookies on the baking sheet. Bake for 15-18 min until lightly golden. Working in batches until all cookies have been baked.
  5. Let cool on a cooling rack. When cookies are cool, combine powdered sugar and heavy cream to form a glaze and drizzle over cookies.

 

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