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Lemon and Rhubarb Cookies

Lemon and rhubarb cookies with soft centers and bright lemon glaze. Fluffy lemon dough is baked until lightly golden, then drizzled with a glossy citrus glaze with pink rhubarb pieces.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, and salt.
  3. Cream butter and sugar until fluffy.
  4. Beat in egg, sour cream, and lemon zest.
  5. Mix in dry ingredients until just combined.
  6. Fold in diced rhubarb, keeping dough thick and pink-streaked.
  7. Drop rounded tablespoons onto prepared sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes until edges are lightly golden, with centers still soft.
  9. Cool completely before glazing.
Glaze and finish
  1. Whisk powdered sugar, lemon juice, and zest until smooth and glossy.
  2. Drizzle the lemon glaze over cooled cookies so it sets with a light drip.

Notes

For best texture, cool the cookies fully so the glaze stays glossy instead of melting. Store in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days (glaze may dull slightly). Freeze baked, unglazed cookies up to 2 months, thaw and glaze after thawing. For a dairy-light swap, use plain Greek yogurt in place of sour cream for a similar tang and tenderness.