Strawberry rhubarb pie cookies are perfect for springtime! They’re easy to make, and package beautifully for an easy edible gift.
This cookie recipe makes me happy. First, you’re making tiny little pies, which are always cute, and delicious, especially if you’re a crust lover like me. Second, you can choose your level of difficulty. You can make everything from scratch, or buy store bought, and either way the result is fabulous. Finally, you have pie cookies and that should be reason enough to be happy. Celebrate the little things, darlings. In this case, little things are cute little strawberry rhubarb pie cookies.
One of the things I’ve noticed now that we live in a place with seasons is that Spring really is a big deal, and Spring produce is an even bigger deal. I sort of noticed it before, but we never really lived somewhere with 4 seasons. We had like 2, maybe 3, and not one of them was a real “nothing is growing” winter. This being our second Spring in a four-season place, I finally get it. Sometime in late March, I found myself itching to start my garden, and watching the grocery shelves like a hawk for the first signs of spring produce – namely asparagus and rhubarb.
Last year, I shared a low sugar strawberry rhubarb jam recipe I canned after we went strawberry picking and I found some awesome fresh rhubarb at a farmer’s market, and that’s actually what I used for these cookies. You see, while I love to can jam, we actually don’t eat a lot of it. Our jam eating is sporadic and I’m more likely to use the jam I make in baking recipes instead. Given that I still had a jar of my lovely jam unopened, I knew I wanted to use it before I make more this year, and since I also wanted pie, these cookies were the perfect solution!
I actually planned to make little pie pops using a mold I bought at first, but I couldn’t fit very much jam into the mold and it was a mess, so I skipped it and just used a cookie cutter instead and pressed the sides together using the tines of a fork. Simplicity wins out here, so hooray! And if you wanted to make pie pops, you can just insert a little stick into the cookie before baking. But I suggest just sticking with the cookies because they look so cute wrapped up in a box with some ribbon. If you use the same size cutter I did (between 2 1/2″ – 2 3/4″), you can even stack them in a wide mouth mason jar for a more rustic packaging.
I’m including a recipe for a from-scratch crust, but feel free to use store bought. In fact, I might next time if I don’t have any pie crust on hand so I don’t have to wait for it to chill. While I totally recommend whipping up a batch of my strawberry rhubarb jam, if you don’t feel like doing that, go ahead and use whatever jam you have. I actually filled some pie cookies with a store bought blackberry jam I was trying to finish and they turned out beautifully as well. Simple, and it makes my heart happy to know that this recipe is one my serious bakers can create from scratch, and my darling recreational bakers can feel confident making using shortcuts.
I hope you enjoy these strawberry rhubarb pie cookies!
- 1 package pre-made pie crust
- ½ lb unsalted butter, 2 sticks/16 tbsp, frozen
- 1 tsp salt
- 2½ c all purpose flour + more for dusting
- 1½ tbsp granulated sugar
- 1 1/2 cups ice cold water
Filling & Topping
- 8 oz strawberry rhubarb jam or jam of your choice
- turbinado sugar for topping
- 1 egg
- If you're making the pie crust from scratch, follow the instructions here and allow 2 hours of chill time for the dough. Once your crust is prepped and chilled, or if you just skipped that and bought a pie crust, continue to the next step...
- Preheat your oven to 425 F (218 C, gas mark 7) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out your pie crust to slightly thinner than pie thickness. Be sure to rotate your dough and add additional flour as needed to prevent sticking.
- Use a cookie cutter or drinking glass to cut out your cookie shapes.
- Spoon about 1/2-3/4 tsp jam into the center of a cookie, dab the edges lightly with water and then top with another cookie. Use fork tines to crimp the edges if desired, then transfer to your baking sheet. Repeat with the remaining cookies.
- Brush the cookies with egg wash and top with turbinado sugar if desired.
- Bake 15-18 minutes until crust is a light golden brown, rotating the pans once during baking.
- Allow to rest 2 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.