When June rolls around, there’s nothing quite like baking with fresh, in-season ingredients. Inspired by trips to the farmer’s market and memories of homemade crisps, these Strawberry Rhubarb Crisp Cookies combine the comfort of a warm fruit crisp with the convenience of a handheld treat. They’re soft, chewy, and topped with a buttery oat crumble- a true taste of summer! Whether you’re baking for a backyard picnic, looking for a new favorite cookie, trying to find a way to use the rhubarb in your garden, this recipe is sure to please!
Why You’ll Love These Strawberry Rhubarb Crisp Cookies
Why You’ll Love These Strawberry Rhubarb Crisp Cookies- Seasonal Ingredients: Utilize fresh, in-season strawberries and rhubarb for maximum flavor.
- Texture Delight: Soft, chewy cookies paired with a crunchy oat topping.
- Quick and Easy: Perfect for busy schedules, these cookies come together in under an hour.
- Kid-Friendly: A hit with both adults and children alike.
How to Make Strawberry Rhubarb Cookies
Strawberry Rhubarb Crisp Cookies Ingredients
Strawberry Rhubarb Crisp Cookies IngredientsFor the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Fruit Filling:
- ¾ cup fresh rhubarb, finely chopped
- ¾ cup fresh strawberries, diced
- 2 teaspoons cornstarch
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
For the Crisp Topping:
- ⅓ cup old-fashioned oats
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ teaspoon cinnamon
- Pinch of salt
- 3 tablespoons unsalted butter, melted
Step by Step Instructions for Strawberry Rhubarb Crisp Cookie Recipe
Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator while you prepare the filling and topping.
Prepare the Fruit Filling
Prepare the Fruit Filling- In a small bowl, combine the chopped rhubarb and diced strawberries.
- Add the cornstarch, granulated sugar, and lemon juice. Toss gently to coat the fruit evenly.
- Let the mixture sit for 10 minutes to allow the flavors to meld.
Prepare the Crisp Topping
- In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture becomes crumbly.
Assemble and Bake the Strawberry Rhubarb Crisp Cookies
- Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Using your thumb or the back of a spoon, make a small indentation in the center of each dough ball.
- Fill each indentation with a teaspoon of the fruit filling.
- Sprinkle a generous pinch of the crisp topping over the fruit.
- Bake for 12–14 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips for Perfect Cookies
- Freshness Matters: Use the freshest strawberries and rhubarb available for the best flavor.
- Chill the Dough: Chilling the cookie dough helps prevent spreading during baking. If you like no-spread cookies, check out this other fail-proof no-spread cookie recipe
- Don’t Overfill: Avoid overfilling the cookies with fruit to prevent sogginess.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
You have to try this summer cookie recipe!
These Strawberry Rhubarb Crisp Cookies are a fresh, flavorful twist on two classic desserts. Packed with seasonal fruit and topped with a buttery oat crunch, they’re perfect for bake sales, afternoon snacks, or summer celebrations. Try them once, and they’ll become your new favorite cookie. Tag us when you try them!!
More Summer Desserts You’ll Love!
Strawberry Rhubarb Crisp Cookies
Yield:
12
Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
These Strawberry Rhubarb Crisp Cookies combine the sweet-tart flavor of fresh strawberries and rhubarb with the buttery crunch of a classic oatmeal crisp topping. Soft, chewy, and bursting with fruity goodness, they’re like your favorite summer pie in cookie form- perfect for picnics, potlucks, or a nostalgic seasonal treat.
Ingredients
- For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- For the Fruit Filling:
- ¾ cup fresh rhubarb, finely chopped
- ¾ cup fresh strawberries, diced
- 2 teaspoons cornstarch
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- For the Crisp Topping:
- ⅓ cup old-fashioned oats
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ teaspoon cinnamon
- Pinch of salt
- 3 tablespoons unsalted butter, melted
Instructions
Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator while you prepare the filling and topping.
Prepare the Fruit Filling
- In a small bowl, combine the chopped rhubarb and diced strawberries.
- Add the cornstarch, granulated sugar, and lemon juice. Toss gently to coat the fruit evenly.
- Let the mixture sit for 10 minutes to allow the flavors to meld.
Prepare the Crisp Topping
- In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture becomes crumbly.
Assemble and Bake the Strawberry Rhubarb Crisp Cookies
- Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Using your thumb or the back of a spoon, make a small indentation in the center of each dough ball.
- Fill each indentation with a teaspoon of the fruit filling.
- Sprinkle a generous pinch of the crisp topping over the fruit.
- Bake for 12–14 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 318Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 271mgCarbohydrates: 60gFiber: 2gSugar: 31gProtein: 5g
