Rhubarb Crinkle Cookies
These Rhubarb Crinkle Cookies are soft, chewy, and have a delightful tart flavor from the rhubarb.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (melted and cooled)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup rhubarb (finely chopped)
- ⅓ cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter and granulated sugar until combined. Add the egg and vanilla extract, then mix well.
- Gradually mix the dry ingredients into the wet ingredients. Fold in the chopped rhubarb.
- Use a cookie scoop to form balls of dough. Roll each ball in powdered sugar before placing them on the baking sheet.
- Bake for 10-12 minutes or until the edges are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
You can add more rhubarb for a stronger flavor or substitute with other fruits like strawberries.