We all love a classic chocolate chip cookie, but sometimes we need to switch things up! Strawberry rhubarb is one of those timeless flavor combinations that never goes out of style. The sweetness of ripe strawberries paired with the bright tartness of rhubarb creates the perfect balance of flavors, and these cookies capture all of that nostalgia in a soft, bakery-style treat.
Made with real freeze-dried strawberries and rhubarb, these cookies are bursting with fruity flavor without becoming cakey or overly moist. White chocolate chips add creamy sweetness to every bite, while a simple strawberry-rhubarb glaze brings everything together with a beautiful finish.
Whether you’re looking for a unique cookie for spring and summer gatherings, a thoughtful addition to a dessert table, or simply a new way to enjoy strawberry rhubarb season, these cookies are sure to become a favorite. They’re soft in the center, lightly crisp around the edges, and taste a little like strawberry rhubarb pie wrapped up in cookie form.
Why You’ll Love These Cookies
- Soft and chewy with perfectly crisp edges
- Made with real freeze-dried strawberries and rhubarb for intense fruit flavor
- Sweet white chocolate balances the tart rhubarb beautifully
- Easy to make ahead and freeze
- Topped with a simple strawberry-rhubarb glaze for a bakery-style finish
Ingredients
For the Cookies
- 227g unsalted butter, softened (1 cup)
- 200g granulated sugar (1 cup)
- 100g light brown sugar, packed (½ cup)
- 2 large eggs, room temperature (about 100g)
- 15g vanilla extract (1 tablespoon)
- 270g all-purpose flour (2¼ cups)
- 15g freeze-dried strawberries, crushed into powder (about 1 cup whole freeze-dried strawberries before crushing)
- 15g freeze-dried strawberries, rough-chopped (about 1 cup whole freeze-dried strawberries before chopping)
- 8g freeze-dried rhubarb, crushed into powder (about ½ cup freeze-dried rhubarb)
- 8g freeze-dried rhubarb, rough-chopped (about ½ cup freeze-dried rhubarb)
- 170g white chocolate chips (1 cup)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch
For the Strawberry-Rhubarb Glaze
- 120g powdered sugar (1 cup)
- 1–2 tablespoons reserved freeze-dried strawberry and rhubarb powder
- 2–3 tablespoons milk or heavy cream
- Splash of vanilla extract (about ¼ teaspoon)
Instructions
1. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cornstarch, strawberry powder, and rhubarb powder. Set aside.
2. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
3. Add the Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
4. Combine the Dough
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the white chocolate chips, chopped freeze-dried strawberries, and chopped freeze-dried rhubarb. Avoid overmixing, as the fruit pieces can become too fine.
5. Chill the Dough
Cover and refrigerate the dough for at least 1 hour, or overnight.
Tip: Chilling is especially important for this recipe because it helps prevent the freeze-dried fruit from absorbing too much moisture before baking.
6. Bake
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or a silicone baking mat.
Scoop the dough into 55–60g portions. Shape the dough balls slightly taller rather than perfectly round to encourage thicker cookies.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear just set.
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
7. Make the Glaze
In a small bowl, whisk together the powdered sugar, reserved strawberry-rhubarb powder, milk or cream, and a splash of vanilla extract until smooth.
Transfer the glaze to a zip-top bag and snip a tiny corner from one end. Drizzle over the completely cooled cookies.
Allow the glaze to set for about 10 minutes before serving.
Storage
Room Temperature
Store cookies in an airtight container for up to 3 days.
Separate layers with parchment paper to prevent the glaze from sticking. For best texture, add a small piece of white bread or a food-safe silica gel packet to help absorb excess moisture and keep the fruit pieces crisp.
Freezing Unbaked Dough
Freeze shaped cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Freezing Baked Cookies
Freeze unglazed cookies for up to 2 months. Thaw completely and add fresh glaze before serving.
Notes
These cookies taste even better the next day after the flavors have had time to meld together.
Using freeze-dried fruit provides intense strawberry and rhubarb flavor without adding extra moisture to the dough.
Shaping the dough balls taller rather than wider helps create thick, bakery-style cookies.
For the prettiest presentation, reserve a few white chocolate chips and fruit pieces to press into the tops of the dough balls before baking.
For measurements, it is always best to use a scale, but the USCS measurements have been added for those that prefer to bake that way. Freeze-dried fruit can vary greatly in shape and size between brands.
