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Lemon and Rhubarb Cookies

Lemon cookies with pink rhubarb pieces and a glossy lemon glaze—soft, tender, and bright. Made with a quick creaming method and baked until the edges turn lightly golden, then finished with a drippy citrus glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 185
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
  • 2 lemons (zest) zest of 2 lemons
  • 1.5 cup fresh rhubarb finely diced
For glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 lemon (zest) zest of 1 lemon

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat oven to 350°F and line baking sheets with parchment paper for easy release and clean edges.
  2. Whisk together all-purpose flour, baking soda, and salt until evenly combined.
  3. Cream softened butter and sugar until fluffy, then beat in the egg, sour cream, and lemon zest.
  4. Mix in the dry ingredients until just combined, then fold in the finely diced rhubarb.
  5. Drop rounded tablespoons onto prepared sheets, spacing them 2 inches apart to allow spreading.
  6. Bake for 10-12 minutes at 350°F until edges are lightly golden, keeping the centers soft.
Glaze and finish
  1. Cool completely so the glaze sets without melting into the cookies.
  2. Whisk powdered sugar, lemon juice, and lemon zest until smooth, glossy, and drizzleable.
  3. Drizzle the lemon glaze over the cooled cookies to create thin ribbons that set with a bright finish.

Notes

For the prettiest pink pieces, dice the rhubarb very finely so it distributes through the dough instead of pooling. Store baked cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 7 days. Freezing: freeze plain cookies (without glaze) for up to 2 months, then thaw and glaze after. For a dairy-light option, use dairy-free butter and sour-cream-style replacement in the same amounts, and expect a slightly softer texture.