I turned a pie into a cookie—and now my family asks for these every weekend

It started with a craving. I wanted strawberry rhubarb pie, but between the rolling, the chilling, and the baking—I just wasn’t up for it. So I did what any tired, pie-loving mom would do: I turned it into a cookie.

These Strawberry Rhubarb Pie Cookies hit all the right notes—soft and buttery with a little jammy center that tastes just like the first bite of a summer pie. And the best part? No fancy steps, no waiting for crust to chill, and no fork required.

🍓 Why I’ll be baking these on repeat

• They’ve got that homemade pie flavor without the fuss.
• The dough is basic and budget-friendly.
• You can use fresh or frozen fruit (I used what I had in the freezer!).

They’re adorable, easy to share, and honestly taste like something from a sweet little bakery.

🛒 What you’ll need:

Filling:

• ½ cup chopped rhubarb
• ½ cup chopped strawberries
• 2 tbsp sugar
• 1 tsp cornstarch
• ½ tsp lemon juice

Cookie dough:

• ½ cup butter, softened
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla
• 1¾ cups flour
• ½ tsp baking powder
• ¼ tsp salt

Optional glaze:

• ½ cup powdered sugar + 1 tbsp milk

👩‍🍳 Let’s bake them:

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. In a small saucepan, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Simmer until thickened, about 5–7 minutes. Let cool.
3. In a bowl, cream butter and sugar. Add egg and vanilla. Mix in flour, baking powder, and salt until a soft dough forms.
4. Roll dough into 1-inch balls, press flat, and use your thumb or spoon to make a small well.
5. Fill each cookie with a little spoonful of the strawberry-rhubarb filling.
6. Bake for 10–12 minutes until edges are just golden.
7. Cool, then drizzle with glaze if you’d like an extra sweet touch.

🧊 Storage + freezer tips:

• Store in an airtight container up to 3 days.
• Freeze without glaze for future cravings—just thaw and warm slightly before serving.

💡 Mom hack:

Make the filling ahead and store in the fridge, so the cookies come together even faster. Let the kids help press and fill the cookies—it’s a little messy, but a lot of fun.

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So if you’re craving a bit of pie without the full pie-making commitment, these cookies are your sweet spot. They’re charming, cozy, and just the right mix of tart and sweet. Around here, they’ve officially joined the weekend rotation.

Tag me if you try them—I’d love to see your pie-cookie magic! 💛

Budget-Friendly Strawberry Rhubarb Pie Cookies

Makes about 20 cookies | Prep + bake time: 35 minutes

🛒 Ingredients:

For the filling:

• ½ cup chopped rhubarb (fresh or frozen, thawed and drained)
• ½ cup chopped strawberries (fresh or frozen, thawed and drained)
• 2 tbsp sugar
• 1 tsp cornstarch
• ½ tsp lemon juice

For the cookie dough:

• ½ cup butter, softened
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1¾ cups flour
• ½ tsp baking powder
• ¼ tsp salt

Optional glaze:

• ½ cup powdered sugar + 1 tbsp milk

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👩‍🍳 Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment.
2. In a small pot, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until thick and jammy. Let cool.
3. In a large bowl, cream butter and sugar. Add egg and vanilla, then mix in flour, baking powder, and salt until soft dough forms.
4. Scoop dough into 1-inch balls. Flatten slightly and make a small well in the center.
5. Spoon a little filling into each well. Optional: chill dough 10 min to hold shape better.
6. Bake for 10–12 minutes, until edges are golden. Cool and drizzle with glaze if desired.