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Strawberry Rhubarb Swirl Sugar Cookies

Strawberry Rhubarb Swirl Sugar Cookies for Sweet Memories

These Strawberry Rhubarb Swirl Sugar Cookies blend vibrant spring and summer flavors for delightful bites that turn gatherings into sweet memories.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter melted and browned
  • 1 cup granulated cane sugar substitute with white sugar if needed
  • 1/2 cup light brown sugar can replace with more granulated
  • 1 large egg or use a flax egg for vegan option
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour or whole wheat flour
  • 1 tablespoon cornstarch can omit if desired
  • 1/2 teaspoon sea salt essential for flavor balance
  • 1 teaspoon baking soda can use baking powder in a pinch
For the Swirl
  • 1 cup strawberries chopped, substitute with jam if needed
  • 1 cup rhubarb fresh or frozen, drain excess moisture if frozen
  • 1 tablespoon lemon juice use fresh for best flavor
For Final Touches
  • 1 tablespoon cold water to adjust dough consistency

Equipment

  • Medium saucepan
  • Large mixing bowl
  • cookie scoop
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Prepare the Strawberry Rhubarb Jam: In a medium saucepan over medium heat, combine chopped strawberries, rhubarb, granulated sugar, and lemon juice. Stir frequently for about 15 minutes until it thickens and becomes syrupy. Cool to room temperature and freeze dollops for 30 minutes.
  2. Make Sugar Cookie Dough: In a large saucepan, melt and brown 1 cup of unsalted butter over low heat. Allow to cool for 30 minutes. Combine both sugars, the egg, egg yolk, and vanilla in a mixing bowl, beating until light and frothy. Mix in cooled butter, followed by flour, cornstarch, baking soda, and salt until just combined.
  3. Integrate the Jam: Fold half of the frozen strawberry rhubarb jam into the cookie dough, ensuring they remain intact for swirls. Chill the dough if too warm for about 15 minutes.
  4. Bake Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Use a cookie scoop to portion dough, placing mounds 3-4 inches apart. Press remaining jam dollops on top and bake for 10-15 minutes until edges turn golden.
  5. Cool and Serve: Allow cookies to cool for 10 minutes on sheets, then transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Brown the butter for enhanced flavor, avoid overmixing, and use high-quality jam for swirl.

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