Rhubarb Shortbread Cookies


 

Buttery, Tender & Tangy-Sweet – The Perfect Spring Treat!

These Rhubarb Shortbread Cookies combine the rich, crumbly texture of classic shortbread with a bright, tangy rhubarb swirl for a delightful balance of flavors. Perfect with tea, as a dessert, or packed in a picnic basket!


Why You’ll Love This Recipe

🍓 Sweet & Tart – Rhubarb adds a refreshing zing.
🍪 Melt-in-Your-Mouth – Classic shortbread tenderness.
🌸 Beautiful Swirls – Looks fancy but easy to make.
⏱ Simple Ingredients – No fancy tools needed.


Ingredients

(Makes ~24 cookies)

For the Shortbread Dough

  • 1 cup (2 sticks / 225g) unsalted butter, softened

  • ½ cup (100g) granulated sugar

  • 1 tsp vanilla extract

  • 2 cups (250g) all-purpose flour

  • ¼ tsp salt

For the Rhubarb Swirl

  • 1 cup (120g) fresh rhubarb, finely diced

  • 2 tbsp granulated sugar

  • 1 tsp lemon juice

Optional Glaze

  • ½ cup (60g) powdered sugar

  • 1-2 tsp milk or lemon juice


Step-by-Step Instructions