Frozen Rhubarb Cookies in 35 Minutes

Instructions:

1. Place the frozen rhubarb in a fine-mesh strainer over a bowl. Allow it to thaw completely and pat the pieces dry with a paper towel to remove excess moisture.
2. Cream together the softened butter and granulated sugar using an electric mixer until the mixture is pale and fluffy (about 2-3 minutes).
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk the flour, baking soda, and salt, then gradually add the dry ingredients to the wet mixture.
5. Stir in the drained rhubarb pieces until evenly distributed.
6. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
7. Bake at 350°F (175°C) for 12-15 minutes until edges are set and light golden, but centers remain slightly soft.
8. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
9. Prepare frosting by beating softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, whisking in milk one tablespoon at a time for desired consistency.
10. Frost the cooled cookies and serve.