Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh rhubarb, micro-diced
  • 1/2 cup white chocolate chips
  • 1 cup powdered sugar
  • 1 tbsp whole milk
  • 1/4 tsp vanilla extract

Instructions:

  1. Wash and dry the rhubarb stalks thoroughly. Cut them into tiny 1/4-inch cubes and pat dry with a paper towel if necessary.
  2. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a large bowl, beat the softened butter and brown sugar until light and fluffy (about 2 minutes).
  4. Beat in the egg and vanilla extract until fully incorporated and smooth.
  5. Sift in the flour, baking soda, and salt. Mix on low speed just until no streaks of flour remain.
  6. Gently fold in the diced rhubarb and white chocolate chips using a spatula.
  7. Drop rounded tablespoons of dough onto the prepared sheet, spacing them 2 inches apart.
  8. Bake for 10–12 minutes until edges are golden mahogany and centers remain slightly soft.
  9. Let the cookies rest on the pan for 5 minutes before transferring to a wire rack.
  10. Whisk together powdered sugar, milk, and vanilla extract to create the icing; drizzle over cooled cookies.