My Strawberry-Rhubarb Cookie Cups are a wonderful bite-sized version of strawberry-rhubarb pie meets sugar cookie!
Depending on where you live, you may or may not be surrounded by rhubarb right now. Not everyone has rhubarb and not everyone wants rhubarb, I get it.
However, please keep reading because you can use this technique with any of your favorite homemade jams, jellies, or store bought pie filling!
For these wonderful little cookie cups I used wonderful homemade strawberry-rhubarb jam! No I didn’t make the jam, I bought it at our local farmers market, and it was fabulous!
You know those really, really good jams and jellies your grandma used to make? Or maybe even makes now. That’s exactly how good this stuff was! 🙂
Start with quality ingredients and you will have great food every time! Remember, good quality does NOT mean expensive. I’m big on fresh and local when it can be done.
In this case start with a good jam or pie filling and your cookie cups will turn out great!
Before you do anything else make sure you spray your mini muffin pans with cooking spray.
First you bake the cookie cups. When they come out of the oven and are still warm, press them down a bit with a round object. Usually I just use the round part of a sprinkles container. It’s the perfect size!
Then add your Strawberry-Rhubarb jam, or pie filling and bake for a few more minutes.
Drizzle as much icing on the cookie cups as you like. Clearly I didn’t hold back because I know exactly how my guys like things. I suppose you could call my approach rustic, sure we’ll go with rustic. 🙂
Or if you prefer, you can be as exact and precise as you want to with the icing.
There are definitely some wonderful fruit chunks in these cookie cups because I started with a quality strawberry-rhubarb jam. Or if you prefer, pie filling would work just fine.
These Strawberry-Rhubarb Cookie Cups are such a nice warm weather treat! They are absolutely scrumptious!
Strawberry-Rhubarb Cookie Cups
1 cup butter, softened (preferably unsalted)
1 1/2 cups powdered sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar (optional)
1/2 teaspoon kosher salt, or sea salt (add only if using unsalted butter
1 (16.5 oz.) roll refrigerated sugar cookie dough
1 regular size jar Strawberry-Rhubarb Jam
1 (21 oz.) can your favorite pie filling
1 1/2 cups powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla
1. Using a stand mixer or electric mixer beat butter until creamy. Add powdered sugar, egg, vanilla and almond extract, mix well. Blend in flour, baking soda and cream of tartar. Wrap dough in plastic wrap and chill for about two hours.
2. Remove dough from refrigerator; preheat oven to 350 degrees F. Spray two mini muffins pans generously with cooking spray, or line with mini cupcake lines. Weigh out 16,5 ounces of cookie dough, this will be the part you use. Set aside the rest of the cookie dough for another time. Or you can use a 16 ounce package of refrigerated cookie dough.
3. With a small cookie scoop, scoop a ball of dough into each mini muffin cup. You want 24 equal sized pieces. Bake for 13-15 minutes.
4. Remove from oven. Use a round object like the bottom of a sprinkles container, or a shot glass to make an impression in each cup. Fill each cup with about 1 tablespoon of jam/pie filling. If the filling seems to be going everywhere simply use a little less.
5. Return to the oven and bake an additional 3-5 minutes. Cool completely on wire racks then remove from pans.
6. Whisk together the icing – powdered sugar, milk and vanilla. Drizzle with mixture as desired. Allow icing to dry before serving. Store in refrigerator.
Makes 24 servings
Here’s another great recipe for you using rhubarb and strawberry!
Try my Rhubarb-Strawberry Coffee Cake!