Easy Rhubarb Cookies in 24 Minutes

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Finely dice the fresh rhubarb into pieces no larger than 1/4 inch to ensure even distribution and prevent soggy dough.
3. In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, approximately 2 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually stir the dry ingredients into the wet mixture until a soft dough forms.
6. Gently fold the diced rhubarb into the dough using a rubber spatula.
7. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-14 minutes, or until the edges are a deep mahogany-gold but the centers remain slightly soft.
9. Allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Whisk together the powdered sugar, milk, and lemon juice until smooth, then drizzle the icing over the cooled cookies in a zigzag pattern.