Strawberry Rhubarb Pie Cookies

The delightful combination of strawberries and rhubarb is nothing short of magical, especially when it comes to baking. Imagine biting into your favorite strawberry rhubarb pie, feeling the sweet and tart burst of flavors, all wrapped in a delicious cookie! That’s exactly what you get with strawberry rhubarb pie cookies. These treats pack all the nostalgic goodness of the classic pie while being easy to grab and enjoy.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Strawberry Rhubarb Pie Cookies
• Ingredients
• Making the Strawberry Rhubarb Filling
• Making the Cookie Dough
• Scooping and Chilling the Dough
• Baking the Cookies
• Preparing the Meringue
• Assembling the Cookies
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

Whether you’re hosting a summer gathering, having a picnic in the park, or simply treating yourself after a long day, these cookies are not just tasty; they’re fun to make too! The chewy texture, the fruity filling, and the fluffy meringue on top create a party for your taste buds. Plus, they’re surprisingly simple to whip up. Let’s roll down this path to deliciousness together and dive into the wonderfully fruity realm of strawberry rhubarb pie cookies!

Why This Recipe Works

This recipe stands out for several reasons. First, it features a straightforward stovetop filling that you can whip up quickly, saving you time in the kitchen. The combination of strawberries and rhubarb creates a fruit flavor reminiscent of traditional strawberry rhubarb pie, making every bite feel like a warm hug. And let’s talk about that unique meringue topping! It adds a delightful contrast in texture, providing a light, fluffy finish to your chewy cookies. You’ll find that the flavors meld beautifully, offering an experience that’s both comforting and exciting.

Why You’ll Love This Strawberry Rhubarb Pie Cookies

You will absolutely fall head over heels for these strawberry rhubarb pie cookies. They bring all the nostalgic flavors of the classic pie into a portable form that’s perfect for summer gatherings. The thick, chewy cookies are just right for sharing with friends, making them a hit at cookouts or family picnics. What’s even better is that they’re easy to customize! If you have favorite toppings or additions, feel free to mix them in. You’ll never get bored with this recipe, and each batch can be as unique as your creativity allows.

Ingredients

Gathering your ingredients is half the fun! Here’s what you need to make these scrumptious strawberry rhubarb pie cookies:

• 8 ounces fresh strawberries, rinsed and quartered (227 grams)
• 6 ounces fresh rhubarb, rinsed and chopped into 1-inch pieces (170 grams)
• 1 tablespoon salted butter (14 grams)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/3 cup + 1 tablespoon granulated sugar (83 grams)
• 2 tablespoons brown sugar (28 grams)
• 2 teaspoons corn starch, divided
• 2 teaspoons water, divided
• 14 and 1/2 tablespoons salted butter, melted (206 grams)
• 1 cup granulated sugar (210 grams)
• 1/2 cup dark brown sugar, packed (110 grams)
• 1 and 1/2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 3 cups all-purpose flour, spooned and leveled or weighed (390 grams)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 large egg whites, at room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract (vanilla bean paste recommended)

Making the Strawberry Rhubarb Filling

To kick things off, let’s start with the filling. Grab a large saucepan and add the strawberries, rhubarb, butter, vanilla extract, lemon zest, lemon juice, granulated sugar, and brown sugar. Stir everything together until it’s nice and combined. Next, dissolve 1 teaspoon of corn starch in 1 teaspoon of water and pour that in too. Cover the pan and cook for about 7-10 minutes without stirring—this lets the fruit break down while still keeping some of its texture.

Once it’s cooked down, stir in the remaining corn starch and the water mix. Let it simmer and thicken for about a minute, then mix in some reserved strawberries for extra flavor. Set this delicious filling aside to cool, and store it in the fridge until you’re ready to use it.

Making the Cookie Dough

Now, let’s move on to the cookie dough! In a large bowl, melt your butter and then whisk in the granulated sugar, brown sugar, eggs, and vanilla until it’s all smooth. Next, incorporate the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Keep mixing until a smooth dough forms.

If you want to make the dough ahead of time, you can ball it up and freeze it for up to 2 months. Just thaw it in the fridge overnight before baking, and you’re set!

Scooping and Chilling the Dough

Using a large cookie scoop, portion the dough into balls—aim for about 55 grams each. Once you have them all scooped out, you’ll want to chill them in the fridge for at least 2 hours or pop them in the freezer for 1 hour. If you have leftovers, you can store the dough in the fridge for up to 3 days.

Baking the Cookies

When you’re ready to bake, preheat your oven to 365°F (185°C) and line your cookie sheets with parchment paper. Place the dough balls on the sheets, leaving enough space between them for spreading. Bake for about 9-10 minutes; the edges should be set, and the centers might still look a little underdone.

Here’s a fun tip: use a round cutter to shape the cookies right after removing them from the oven. Then, create indents in the centers using a tablespoon. Let them cool on the sheets for a few minutes before transferring them to a wire rack.

Preparing the Meringue

While your cookies are cooling, it’s time to work on that meringue. Create a double boiler by filling a small saucepan with water—just make sure the bowl doesn’t touch the water. Bring it to a low simmer. In a mixing bowl, whisk together the egg whites, granulated sugar, cream of tartar, and salt.

Place the bowl over the simmering water, constantly whisking until the mixture reaches 175°F (79°C). Once it does, remove it from heat, add vanilla, and beat until you see stiff peaks form. This fluffy topping is what will make your cookies shine!

Assembling the Cookies

Now for the fun part: assembly! Fill the center of each cookie with about 1-2 tablespoons of the strawberry rhubarb filling. After that, pipe the meringue on top—this is where you can get creative! If you have a kitchen torch, you might like to toast the meringue a bit for a beautiful finish.

Serving Suggestions

These strawberry rhubarb pie cookies are great on their own, but you can kick it up a notch. Serve them alongside whipped cream or a scoop of vanilla ice cream. The contrast will be heavenly! You might also love pairing them with a refreshing glass of lemonade or iced tea, perfect for those warm summer days.

Tips for Success

Here are a few quick tips to ensure your cookies turn out perfectly:

• Make sure all ingredients are at room temperature. This helps everything mix better.
• Avoid overmixing the dough, which keeps your cookies nice and tender.

Variations

Feeling adventurous? You can substitute peaches for rhubarb for a different fruity twist. Or if you want a crunchier texture, consider adding chopped nuts into the dough for an extra layer of flavor.

Storage Tips

Since these cookies have a meringue and fresh filling, store them in an airtight container in the refrigerator for 3-4 days. This way, they’ll stay fresh and delicious!

FAQs

1. Can I use frozen strawberries and rhubarb?

2. Yes, you can use frozen fruit. Just make sure not to thaw them before adding to the mix.

3. How do I keep my meringue from weeping?

4. Use grease-free equipment, and remember to let all ingredients warm to room temperature.

5. What if I don’t have a kitchen torch?

6. No worries! You can use your oven’s broiler to lightly brown the meringue.

7. Can I make the filling ahead of time?

8. For sure! You can prepare the filling up to 3 days in advance.

9. How can I tell when the cookies are done?

10. Look for set edges with centers slightly puffy when tapped.

Indulging in these strawberry rhubarb pie cookies means sharing joy with each bite. They bring the excitement of summer into your kitchen and are a perfect blend of flavors and textures. Whether enjoyed fresh or shared with friends, these cookies are sure to become a beloved treat in your baking collection. Enjoy the process and cherish the moments of homemade goodness!

More Easy Desserts Recipes:

• Easy Homemade Rhubarb Crumble With Ginger
• Rhubarb Tart with Custard
• Easy Rhubarb Butter
• Rhubarb Raspberry Upside-Down Cake

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