Description
These Strawberry Rhubarb Swirl Sugar Cookies feature a delightful swirl of homemade strawberry rhubarb jam baked into a tender and buttery sugar cookie dough. Perfectly balanced with sweet and tart flavors, these cookies are a unique twist on classic sugar cookies, making for a delicious treat that blends fruity goodness with soft, melt-in-your-mouth texture.
Ingredients
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 (about 2 tablespoons)
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
- Make the Strawberry Rhubarb Jam: In a saucepan, combine the chopped strawberries, rhubarb, granulated cane sugar, and lemon juice. Stir to mix well. Place the pan over medium-high heat and bring the mixture to a boil. Once boiling, cover it with a lid and reduce the heat to low, allowing it to simmer for 10 minutes to soften the fruit and meld the flavors.
- Thicken the Jam: After 10 minutes, remove the lid and continue cooking the jam on low heat for another 3-5 minutes. Stir frequently to prevent sticking, until the mixture thickens to a jam-like consistency. Remove the pan from the heat once thickened.
- Freeze the Jam: Line a small baking pan or large plate with parchment paper. Spoon large dollops of the warm jam evenly onto the parchment. Place the pan in the freezer and chill for at least 30 minutes or until the jam is frozen solid, which will make it easier to swirl into the cookie dough later.
- Prepare the Sugar Cookie Dough: (Details not provided in the original text, but typically at this stage) In a mixing bowl, cream the unsalted butter, granulated cane sugar, and light brown sugar together until fluffy. Beat in the egg, egg yolk, and vanilla extract, followed by the cold water. In another bowl, whisk together the all-purpose flour, cornstarch, sea salt, and baking soda, then gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Combine and Swirl: Roll or scoop the cookie dough and incorporate chunks or shards of the frozen strawberry rhubarb jam into the dough, swirling gently but not fully mixing to create a marbled effect (the exact method to swirl the jam wasn’t provided, so this assumes a common technique for swirl cookies).
- Bake the Cookies: Preheat the oven (temperature not specified, typically 350°F/175°C). Shape the dough into cookies and place them on a baking sheet lined with parchment paper. Bake for approximately 30 minutes or until the cookies are golden around the edges and set. Remove from the oven and allow to cool.
Notes
- Freezing the jam before incorporation helps maintain the swirl pattern without mixing completely into the dough.
- If you prefer a smoother jam consistency, you can blend the jam before freezing, but the recipe is designed for chunkier texture.
- Adjust baking time depending on your oven and cookie size; thinner cookies may bake faster.
- The recipe can be doubled but consider separating dough batches to maintain consistency in swirls.
