Pretty Strawberry Rhubarb Thumbprint Cookies
Delightful cookies featuring a buttery base adorned with a sweet and tangy strawberry-rhubarb filling, perfect for any gathering or cozy snack time.
Ingredients
For the Cookie Base
- 2 1/4 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 3/4 cup sugar Use coconut sugar or a sweetener alternative for a healthier option.
- 1 tsp baking powder
- 3/4 tsp salt
- 11 tbsp unsalted butter, softened Can substitute with coconut oil or plant-based butter for a dairy-free option.
- 1 1/2 tsp vanilla extract
- 1 egg, beaten
- 1 tsp lemon zest Can replace with orange zest for a different flavor.
For the Fruit Filling
- 1 cup rhubarb, sliced into 1/2-inch half-moons
- 1/2 cup strawberries, hulled and quartered
- 2/3 cup sugar
- 2 tbsp cornstarch Can substitute with all-purpose flour but texture may vary.
- 1/2 tsp vanilla extract
To Serve
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 to 3 tbsp milk
Instructions
Prepare the Cookie Dough
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add in softened butter and mix until the texture resembles coarse crumbs.
Add Wet Ingredients
- Stir in the vanilla extract, beaten egg, and lemon zest. Mix until just combined and the dough forms a ball.
Chill the Dough
- Wrap the dough in parchment paper and refrigerate for about 30 minutes.
Make the Fruit Filling
- In a saucepan, combine rhubarb, strawberries, sugar, cornstarch, and vanilla extract. Cook over medium heat until the fruits soften and the mixture thickens. Set aside to cool.
Shape the Cookies
- Preheat your oven to 350°F (175°C). Using a tablespoon, scoop out portions of the cookie dough and roll them into balls.
Create Thumbprints
- Using your thumb or the back of a spoon, create an indentation in the center of each dough ball.
Fill and Bake
- Spoon the cooled fruit filling into each cookie thumbprint. Bake for about 15-18 minutes or until the edges begin to lightly brown.
Prepare the Glaze
- While the cookies cool, mix powdered sugar, vanilla extract, and milk to make a glaze. Drizzle over the cooled cookies before serving.
Notes
Refrigerate dough for better texture, and skip the glaze for a different experience. Cookies can be served warm or at room temperature.