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
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk melted butter and sugar until smooth. Add egg and vanilla, mix until combined.
- Fold dry ingredients into wet mixture until just combined. Gently stir in chopped rhubarb.
- Chill the dough in the fridge for 30 minutes.
- Scoop dough into balls (1.5 tbsp each), roll in powdered sugar, and place on baking sheet.
- 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