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Lemon and Rhubarb Cookies

Lemon and rhubarb cookies with soft centers, pink rhubarb pieces, and a glossy lemon glaze. Made with creamy butter-sugar dough, baked until lightly golden, then drizzled for bright citrus flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For cookies
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 0.5 cup sour cream
  • lemon zest of 2 lemons zest 2 lemons for cookie dough
  • 1.5 cup fresh rhubarb, finely diced
For glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • lemon zest of 1 lemon zest 1 lemon for glaze

Equipment

  • 1 sheet pan

Method
 

Bake prep
  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. Whisk together all-purpose flour, baking soda, and salt until evenly combined.
Make cookie dough
  1. Cream butter and sugar until fluffy, then beat in the egg, sour cream, and lemon zest.
  2. Mix in the dry ingredients until just combined, then fold in the finely diced rhubarb.
Bake cookies
  1. Drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  2. Bake for 10-12 minutes at 350°F until the edges are lightly golden.
  3. Cool completely before glazing.
Glaze and finish
  1. Whisk powdered sugar, lemon juice, and lemon zest until smooth.
  2. Drizzle the glossy lemon glaze over the cooled cookies.

Notes

For best texture, stop mixing as soon as the flour disappears so the cookies stay soft. Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freezing is best for baked (un-glazed) cookies—freeze up to 2 months, thaw and glaze after thawing. For a less tangy option, use full-fat Greek yogurt in place of sour cream.