Description
Soft, buttery sugar cookies filled with a homemade strawberry rhubarb jam swirl, blending sweet strawberries with tart rhubarb for a beautiful, flavorful cookie with a striking spiral design.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 2–3 tbsp brown sugar (optional)
- Optional: powdered sugar for dusting
Instructions
- In a small saucepan, cook strawberries, rhubarb, lemon juice, and a bit of sugar over medium heat until soft and jam-like.
- Stir in cornstarch and continue cooking until thickened, then remove from heat and let cool completely.
- In a bowl, cream butter and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk flour, baking powder, and salt, then gradually mix into wet ingredients to form a soft dough.
- Roll dough into a rectangle on a floured surface.
- Spread cooled strawberry rhubarb filling evenly over the dough.
- Carefully roll the dough into a log to form a swirl and wrap tightly.
- Chill the dough log for 1–2 hours until firm.
- Slice into rounds and place on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes or until edges are lightly golden.
- Cool completely before serving, optionally dust with powdered sugar.
Notes
- Cool filling completely before spreading to prevent melting the dough.
- Chilling is essential for clean slices and defined swirls.
- Use less filling if it feels too wet to avoid leaking.
- Frozen fruit can be used, but excess moisture should be cooked off.
- Dough log can be frozen and sliced for fresh baking later.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
