These Raspberry Pretzel Cookies are a fun mix of salty and sweet! With a crispy pretzel base and a tasty raspberry filling, they make a great treat for any occasion.
Who knew salty pretzels could be best friends with sweet jam? I love how easy they are to whip up. Just bake, spread the filling, and enjoy the yumminess! 🍪❤️
Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a light cookie texture. If you’re dairy-free, a plant-based butter works great too!
Granulated Sugar: This sweetens the cookies and helps achieve a nice texture. You can use coconut sugar for a more natural option, although the color and flavor might vary.
Raspberries: Fresh raspberries pack wonderful flavor and color. If they’re not in season, go for raspberry preserves. They mix in easier and add a great sweetness!
Pretzel Twists: Use regular-shaped pretzels for a nice crunch. If you prefer a gluten-free option, look for gluten-free pretzels to keep your cookies within dietary needs.
Coarse Sugar: This adds a lovely sparkle on top. If you don’t have it, regular granulated sugar works fine. You could also use colored sugar for a fun twist!
How Do I Get My Cookies the Perfect Texture?
Achieving the right texture for these cookies involves a few techniques. Creaming the softened butter and sugar well is crucial for a fluffy dough. Don’t skip this step, as it introduces air into the mix!
- Use a mixer to blend the butter and sugar until it’s light and creamy — around 3-4 minutes.
- When adding dry ingredients, mix just until you don’t see flour. Overmixing can lead to tough cookies.
- Chill the dough for 30 minutes if your kitchen is warm. This helps the cookies hold their shape when baking.
These techniques will ensure your Raspberry Pretzel Cookies are perfectly delicious and enjoyable! Happy baking!
How to Make Raspberry Pretzel Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries (or raspberry preserves for easier mixing)
For Topping:
- About 30 small pretzel twists
- Coarse sugar or sanding sugar, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 12-15 minutes for baking. Including cooling time, you should allow about 30-40 minutes before you’re munching on these delightful cookies!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Creaming the Butter and Sugar:
In a large bowl, use a mixer or a sturdy spatula to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes. It’s super important to get enough air into the mixture!
3. Add the Egg and Vanilla:
Next, beat in one large egg and the vanilla extract until everything is well combined. You want a creamy, smooth mixture here.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder in the flour, which is key for those nice puffy cookies!
5. Combine Both Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; it’s okay if a few flour streaks remain.
6. Fold in Raspberries:
Now for the fun part! Gently fold in the fresh raspberries, being careful to keep them intact. If you are using raspberry preserves, swirl it gently through the dough for a lovely color mix.
7. Scoop the Dough:
Scoop tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart. This gives them plenty of room to spread while baking.
8. Add the Pretzel Topping:
Lightly press a pretzel twist on top of each cookie dough ball. This adds a wonderful crunch and a lovely salty touch to your sweet cookies.
9. Sprinkle with Sugar:
Sprinkle a pinch of coarse sugar over each pretzel twist. This makes them even more appealing and adds a little extra sweetness!
10. Bake:
Put your cookies in the oven and bake for 12-15 minutes or until they are lightly golden around the edges. Keep an eye on them; you want a nice golden color but not too dark!
11. Cool:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set properly.
12. Serve and Enjoy:
Your Raspberry Pretzel Cookies are ready to be enjoyed! Serve them with extra fresh raspberries or your favorite dip if you’d like. They are a perfect treat for any occasion!
Enjoy this delightful blend of sweet raspberry and salty pretzel crunch in every delicious bite!
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw them completely and gently pat them dry with paper towels to remove excess moisture before folding them into the dough. This will help prevent the cookies from becoming too soggy.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can refrigerate them for up to a week, or freeze them for up to 2 months. Just make sure to separate layers with parchment paper to avoid sticking!
Can I Substitute the Pretzels?
Absolutely! If you’re looking for a gluten-free option, you can use gluten-free pretzels. You could also use crushed pretzels mixed into the dough for added crunch, or even try a different type of snack, like crushed caramel corn, for a fun twist!
What Can I Serve with These Cookies?
These cookies pair wonderfully with a variety of dips! Consider serving them with a chocolate or caramel sauce for dipping, or alongside fresh raspberries and whipped cream for a lovely presentation!
