I just want to start by saying—thank you for being here. Really. Whether you’re a longtime reader or this is your first time stopping by, I’m genuinely grateful you’ve chosen to spend a moment with me and this Rhubarb Crinkle Cookies.

Now, let’s talk about Rhubarb Crinkle Cookies. These beauties are soft in the middle, lightly crisp at the edges, and have that gorgeous crinkle-top look we all love. The tartness of fresh rhubarb against the backdrop of sweet, buttery vanilla dough? Oh my goodness. It’s a match made in spring-baking heaven.

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What Are Rhubarb Crinkle Cookies?

Rhubarb crinkle cookies are pillowy sugar cookies studded with chopped rhubarb and rolled in powdered sugar before baking, which gives them that dreamy crackled exterior. They strike the perfect balance between tart and sweet and are a fresh take on the classic crinkle cookie.

Why You’ll Love This Rhubarb Crinkle Cookies

Soft and chewy with crinkly, sugary tops
Bursting with tangy rhubarb in every bite

Freezer-friendly dough for make-ahead ease
One bowl, no mixer required!
Eye-catching and unique—great for gifting or potlucks

What Do Rhubarb Crinkle Cookies Taste Like?

Imagine your favorite soft sugar cookie, but with a whisper of tartness that cuts through the sweetness in the most delightful way. The rhubarb adds juicy pockets of tang, while the powdered sugar forms a delicate crust that gives way to a soft, tender crumb. It’s like spring in a cookie.

Benefits of Making These Cookies

A fun and easy way to use fresh rhubarb
Kids love the crinkle effect—great baking project

You can freeze the dough balls for fresh cookies on demand
No fancy ingredients—everything is pantry and farmer’s market friendly

Ingredients

1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda

¼ tsp salt
½ cup unsalted butter, melted and cooled
¾ cup granulated sugar

1 large egg
1 tsp vanilla extract
¾ cup finely chopped fresh rhubarb

⅓ cup powdered sugar (for rolling)

Tools You’ll Need

Mixing bowls
Whisk

Rubber spatula
Cookie scoop (optional, but helpful)
Parchment paper or silicone baking mat

Baking sheet

Ingredient Additions and Substitutions

Swap half the rhubarb for chopped strawberries for a strawberry-rhubarb vibe

Add a little lemon zest to the dough for a citrusy lift
Use plant-based butter and a flax egg to make them vegan-friendly
Want extra sparkle? Roll in coarse sugar before the powdered sugar

How to Make Rhubarb Crinkle Cookies

Preheat your oven to 350°F (175°C). Line your baking sheet with parchment.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, whisk the melted butter and sugar until smooth. Add the egg and vanilla and stir until combined.

Fold in the dry ingredients until just mixed, then gently fold in the chopped rhubarb.
Chill the dough for at least 30 minutes—this helps the cookies hold their shape.
Scoop dough into balls (about 1.5 tablespoons each), roll in powdered sugar, and place 2 inches apart on the baking sheet.

Bake for 10-12 minutes, until the edges are set and tops are crinkled. Cool on the pan for 5 minutes before transferring to a wire rack.

What to Serve With These Cookies

A tall glass of cold milk or oat milk
Hot chamomile or earl grey tea

Vanilla ice cream for a summery dessert plate
A small bowl of rhubarb compote for dipping

Tips for Perfect Rhubarb Crinkle Cookies

Don’t skip the chilling—it prevents spreading

Finely chop the rhubarb so it blends evenly in the dough
Double roll in powdered sugar for the most dramatic crinkle
Use parchment to avoid sticking and ensure even baking

How to Store Rhubarb Crinkle Cookies

At room temperature: Keep in an airtight container for up to 3 days
In the fridge: Store for up to a week, but bring to room temp before serving
Freeze: Freeze baked cookies or unbaked dough balls (without sugar coating) for up to 3 months. Thaw, then roll in sugar before baking

General Information

Yield: about 18 cookies
Prep time: 15 minutes (+30 minutes chill time)
Bake time: 10-12 minutes

Skill level: Easy

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Just thaw and drain it well before using to avoid excess moisture.

Do I have to peel the rhubarb?
Not necessary—just trim the ends and slice it small.

Why didn’t my cookies crinkle?
They may not have been cold enough going into the oven, or the dough balls weren’t rolled in enough powdered sugar.

Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend and check that your baking powder is GF-friendly.

Conclusion

These Rhubarb Crinkle Cookies are anything but boring. They’re fresh, beautiful, and downright joyful to make and eat. Whether you’re new to rhubarb or a lifelong fan, this recipe is a keeper.

Want more rhubarb inspiration? Check out:

Rhubarb Almond Snack Cake
Strawberry Rhubarb Galette

Rhubarb Cream Cheese Swirl Muffins

If you try these cookies, leave a review below or tag your photo on Pinterest—I’d love to see how yours turned out!

Nutritional Information (approx. per cookie)

Calories: 130

Fat: 6g
Carbohydrates: 18g
Sugar: 10g

Protein: 1g
Fiber: 0.5g