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Lemon and Rhubarb Cookies

Lemon and rhubarb cookies with soft centers, bright lemon glaze, and pink rhubarb pieces in every bite. This American spring cookie recipe bakes quickly, then finishes with a glossy drizzle that sets on cooled cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 140
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
  • 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 the 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, avoiding overmixing for a tender texture.
  5. Fold in the finely diced fresh rhubarb until pink pieces are evenly distributed.
  6. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart for spreading room.
  7. Bake at 350°F for 10-12 minutes, until the edges are lightly golden and the centers still look set.
  8. Cool the cookies completely before glazing so the icing stays glossy and doesn’t melt.
Make and drizzle the glaze
  1. Whisk together powdered sugar, lemon juice, and lemon zest until smooth and glossy.
  2. Drizzle the lemon glaze over the cooled cookies so it creates thin drips on top.

Notes

For the best soft texture, stop mixing as soon as the dry ingredients disappear, and fold rhubarb in gently to keep pink pieces intact. Store cookies airtight at room temperature up to 3 days; refrigerate up to 5 days. Freeze baked cookies without glaze up to 2 months, then thaw and glaze for closest-to-fresh texture. For a dairy-light option, use sour cream and butter substitutes labeled for baking (texture may vary slightly).