📖 Instructions

1. Alright, let's get started! First things first, preheat your oven to 375°F (190°C). This is crucial because a consistent temperature ensures your cookies bake evenly. Trust me, uneven baking is a cookie crime!
2. Grab a large bowl – the kind you use for serious baking endeavors. In it, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure everything's well combined; you don't want any pockets of baking soda exploding in your cookies.
3. In a separate, equally impressive bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, with 3/4 cup of granulated sugar and 3/4 cup of packed light brown sugar. Beat this mixture until it's light and fluffy. This is where a stand mixer comes in handy, but a good old-fashioned hand mixer (or even some elbow grease!) will work just fine. This takes a few minutes, so don’t rush it.
4. Beat in one large egg and 2 teaspoons of vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated. We want that vanilla goodness in every single bite!
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing leads to tough cookies, and nobody wants that.
6. Gently fold in 1 1/2 cups of diced rhubarb. Make sure your rhubarb is diced into small, even pieces, about 1/4 inch. This ensures they distribute evenly throughout the dough and bake properly.
7. Drop by rounded tablespoons onto ungreased baking sheets. I like to use a cookie scoop for uniformity, but spoons work too. Just make sure they're roughly the same size so they bake at the same rate.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them; every oven is different, and you don't want to burn your precious cookies.
9. While the cookies are baking, prepare the maple glaze. In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the cookies but thin enough to drizzle easily.
10. Once the cookies are out of the oven, let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience is key here! Glazing warm cookies will cause the glaze to melt right off.
11. Drizzle the cooled cookies generously with the maple glaze. Get creative! You can go for a simple drizzle or a more elaborate pattern. Whatever makes your cookie-loving heart happy. You can also add a little cinnamon to the mix if you like!
12. Let the glaze set for about 15-20 minutes before serving. This gives the glaze time to harden slightly, making the cookies easier to handle and less messy to eat. Now, go ahead and indulge in the fruits (or rather, vegetables!) of your labor. Enjoy!