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Close-up of rhubarb crinkle cookies with crackled tops and powdered sugar on a white plate

Rhubarb Crinkle Cookies


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  • Total Time: 57 minutes
  • Yield: 18 cookies 1x

Description

Soft, sweet, and tart with beautiful crinkled tops—these Rhubarb Crinkle Cookies are spring in cookie form! Easy to make and freezer-friendly.


Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • ½ cup unsalted butter (melted and cooled)
  • ¾ cup granulated sugar
  • 1 egg (large)
  • 1 tsp vanilla extract

Add-ins & Coating

  • ¾ cup rhubarb (finely chopped)
  • ⅓ cup powdered sugar (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk melted butter and sugar until smooth. Add egg and vanilla, mix until combined.
  4. Fold dry ingredients into wet mixture until just combined. Gently stir in chopped rhubarb.
  5. Chill the dough in the fridge for 30 minutes.
  6. Scoop dough into balls (1.5 tbsp each), roll in powdered sugar, and place on baking sheet.
  7. Bake for 10–12 minutes until tops are crinkled and edges are set. Cool on pan for 5 minutes before transferring to a rack.

Notes

Tip: Double roll in powdered sugar for dramatic crinkles! You can also freeze dough balls (before rolling in sugar) for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 130
  • Sugar: 10
  • Sodium: 60
  • Fat: 6
  • Saturated Fat: 3.5
  • Carbohydrates: 18
  • Fiber: 0.5
  • Protein: 1
  • Cholesterol: 20