Strawberry Rhubarb Swirl Sugar Cookies
Bright, buttery Strawberry Rhubarb Swirl Sugar Cookies bring the perfect balance of sweet strawberries and tart rhubarb to your spring and summer baking lineup. These soft sugar cookies are a fresh seasonal dessert idea, packed with fruity flavor and colorful swirls that make them perfect for picnics, brunches, and warm-weather cookie inspiration.
Can I use fresh or frozen rhubarb in these cookies?
Yes, both fresh and frozen rhubarb work well for Strawberry Rhubarb Swirl Sugar Cookies. If using frozen rhubarb, thaw and drain excess moisture before adding it to the recipe.
Do strawberry rhubarb sugar cookies need to be refrigerated?
These cookies can be stored in an airtight container at room temperature for 2–3 days, but refrigeration helps keep the fruit filling fresh longer.
Can I make the cookie dough ahead of time?
Absolutely! The sugar cookie dough can be made up to 48 hours in advance and stored in the refrigerator until ready to bake.
What does rhubarb taste like in cookies?
Rhubarb adds a tart, slightly tangy flavor that balances the sweetness of the strawberries and sugar cookie base beautifully.
Can I freeze Strawberry Rhubarb Swirl Sugar Cookies?
Yes, baked cookies freeze well for up to 2 months. Store them in a freezer-safe container and thaw at room temperature before serving.
Bake with me!
Strawberry Rhubarb Swirl Sugar Cookies
Ingredients
For the Strawberry Rhubarb Jam:
- 1 cup packed chopped Strawberries
- 1 cup packed chopped Rhubarb, about 2 stalks
- 3 tablespoons granulated cane sugar
- Juice of 1 Lemon 2 tablespoons
For the Sugar Cookie Dough:
- 1 cup Unsalted Butter
- 2 cups All Purpose Flour
- 1 tsp. Cornstarch
- 1/2 tsp. Fine Sea Salt
- 1/2 tsp. Baking Soda
- 1 cup Granulated Cane Sugar
- 1/2 cup Light Brown Sugar
- 1 large Egg
- 1 Egg Yolk
- 2 tsp. Vanilla Extract
- 2 tbsp. Cold Water
Instructions
To Make the Strawberry Rhubarb Jam:
- Combine the chopped strawberries, rhubarb, sugar, and lemon juice in a saucepan. Stir to combine, then place over medium high heat. Bring to a boil, cover with lid, then simmer on LOW heat for 10 minutes.
- Remove lid to cook for an additional 3-5 minutes, stirring frequently, until thickened like jam. Remove from heat.
- Line a small baking pan or large plate with parchment paper. Spoon large dollops of the jam onto the parchment, then place in the freeze for 30 minutes or until frozen solid.
To Make the Sugar Cookie Dough:
- After the jam has been placed in the freezer, start the brown butter. In a large saucepan over medium high heat, add the butter. Stir until melted, then reduce heat to Medium to continue stirring until butter has browned, about 3-4 minutes. The butter will have brown specks at the bottom and smell nutty. Remove from heat and pour into a heat-safe bowl to cool on the counter for 30 minutes.
- Preheat oven to 350F. Line 1-2 large baking pans with parchment paper.
- In a separate bowl, mix the flour, cornstarch, baking soda, and salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the granulated cane sugar, light brown sugar, egg, and egg yolk. Beat 1-2 minute, until frothy.
- Add the cooled browned butter, vanilla, and water. Beat until silky ribbons, about 2-3 minutes.
- Add the flour mixture. Fold together just until well-combined.
- Reserve a few jam dollops for topping. Fold in half of the frozen jam dollops, then add the remaining half to fold in just until combined. It’s okay to have chunks throughout!
- Using a large ice cream scooper (about 1/3 cup cookie dough), scoop each individual cookie dough ball. Distribute the cookie dough balls 3-4″ apart on the prepared baking pans.
- Swirl the semi-thawed jam dollops that were set aside. If your cookie dough seems a little warm or too loose, chill for 15 to 20 minutes in the fridge.
- Bake for 10 minutes, remove the baking pan to gently bang on the stovetop three times, then bake another 4-5 minutes, until centers are just set and edges are beginning to turn golden. Let cool on the pan 10 minutes.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Hi Lauren,
Can you make these cookies with only strawberry jam–using two cups of strawberries and eliminating the rubarb?
absolutely! strawberry jam swirl would be divine!
My family loved this!
I used less sugar but it turned out amazing!
Hello Lauren:)
Do you think I could sub strawberries for frozen raspberries?
hi jannahmae! yes, you definitely could!!
My cookies taste great, but came out very bready. They don’t look like the pictures. Any idea of where I went wrong?
I made your cookies today. They were a hit with my whole family. They loved them. I will be making them again my sister’s requested more rhubarb on them.
Thank you, for sharing your recipe!
We made these for our lemonade stand and they were a huge hit. We had people even reach out to us on Facebook afterwards commenting on how awesome the cookies were. Love these!
you all are AWESOME!!