These Raspberry Pretzel Cookies are a fun mix of sweet and salty! With a crispy pretzel base and a sweet raspberry filling, they are a treat for your taste buds.
I love how different they are from usual cookies! They’re great for sharing at parties or just for sneaking a treat while watching TV. You can’t help but smile with each bite! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is your go-to flour for cookies. If you need a gluten-free option, consider using a 1:1 gluten-free baking flour blend.
Raspberries: Fresh raspberries give the best flavor! If they’re not in season, you can substitute with frozen raspberries. Make sure to drain them well to avoid excess moisture in the cookies.
Pretzels: The crunchy texture and salty flavor are key! If you’re looking for a gluten-free option, use gluten-free pretzels. For a twist, try using crushed potato chips for a different crunch.
Butter: Unsalted butter is ideal to control the saltiness, but you can use salted butter too. Just reduce the added salt in the recipe to a pinch.
How Do I Get My Cookies to Be Soft and Chewy?
To achieve that soft and chewy texture, follow these tips:
- Don’t overmix the dough when combining dry and wet ingredients. Mix just until everything is combined.
- Use room temperature butter and eggs for better incorporation. This helps create that fluffy texture you want!
- Let the dough chill in the fridge for about 30 minutes before baking. This helps prevent spreading and creates a thicker cookie.
- Keep an eye on baking time. Cookies should look slightly underbaked when you pull them out. They will keep cooking as they cool.
Following these tips will help you create cookies that are soft and chewy, with that delightful raspberry and pretzel combination!
Raspberry Pretzel Cookies Recipe
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1 cup pretzels, roughly chopped, plus whole pretzels for topping
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- Optional: coarse sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 12-15 minutes for baking. You’ll want to let the cookies cool for another 5-10 minutes before glazing, so set aside roughly 30-40 minutes in total to enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven is heating, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This will evenly distribute the leavening agent. Set the bowl aside for later use.
3. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add the Egg and Vanilla:
Add the egg and vanilla extract to the butter mixture. Beat on medium speed until everything is combined, scraping down the sides of the bowl if needed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture. Mix gently until just combined—be careful not to overmix! This helps your cookies stay soft.
6. Fold in the Fruity Goodness:
Gently fold in the raspberries and chopped pretzels using a spatula. Be careful not to crush the raspberries too much, as we want those lovely bits to show in the cookies!
7. Scoop the Dough:
Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can use a cookie scoop or two spoons for this part.
8. Top with Pretzels:
Press a whole pretzel gently on top of each cookie dough mound. This adds a lovely touch—both aesthetically and in flavor!
9. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are lightly golden and the cookies look set. Keep an eye on them to avoid over-baking!
10. Cooling Time:
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Afterward, transfer them to a wire rack to cool completely.
11. Make the Glaze:
While the cookies cool, whisk together the powdered sugar and milk in a small bowl until smooth. This will be your glaze—sweet and drizzled over the cookies!
12. Drizzle the Glaze:
Once the cookies have cooled, drizzle the glaze over each cookie. If you like, sprinkle coarse sea salt on top for that perfect sweet and salty contrast!
13. Enjoy!
Let the glaze set for a few moments if you can wait, and then enjoy your delightful Raspberry Pretzel Cookies. Perfect for sharing or savoring all by yourself—enjoy every crumb!
Can I Use Frozen Raspberries for This Recipe?
Yes! Frozen raspberries work well in this recipe. Just make sure to thaw them first and drain any excess moisture to prevent the cookies from becoming soggy.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Just make sure to bring it to room temperature before baking for the best results.
Can I Substitute the All-Purpose Flour?
Yes! If you need a gluten-free option, you can use a 1:1 gluten-free baking flour blend. This will give you a similar texture while accommodating gluten sensitivities.
