Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) fresh rhubarb, diced into 1/4 inch pieces
  • 1/2 cup (60g) white chocolate chips
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Dice the rhubarb into uniform 1/4 inch pieces, toss with a pinch of sugar, let sit for 5 minutes, and pat dry with a paper towel to remove excess moisture.
  2. Cream the softened butter and sugar using a hand mixer until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
  4. Gently fold in the diced rhubarb and white chocolate chips using a spatula.
  5. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  6. Bake at 350°F (175°C) for 12-15 minutes until edges are slightly golden and centers remain pale and soft.
  7. Allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
  8. Whisk together powdered sugar, heavy cream, and vanilla extract, then drizzle the glaze over the completely cooled cookies.