In this article, we will explore a delicious and easy-to-prepare recipe.

Strawberry Pretzel Cookies: A Perfect Blend of Sweet, Salty, and Creamy

If you’re on a quest for the ultimate dessert that balances sweet, salty, and creamy flavors, look no further than these irresistible Strawberry Pretzel Cookies. With a delightful medley of textures, these cookies are not only a treat for the taste buds but also a feast for the eyes.

A Journey of Flavor and Texture

These cookies capture the essence of a classic strawberry pretzel salad, transforming it into a handheld delight. The crunchy pretzel coating provides a savory contrast to the sweet, fruity center, while a luscious cream cheese drizzle adds a creamy finish. Each bite is a symphony of flavors, with the tangy strawberry jam taking center stage.

Ingredients You’ll Need

• Mini Pretzels: 2½ cups, coarsely crushed
• Granulated Sugar: 2 tablespoons
• Melted Butter: 2 tablespoons
• Refrigerated Sugar Cookie Dough: 1 roll (16.5 ounces)
• Cream Cheese: 3 ounces, softened (for dough) + 2 ounces, softened (for drizzle)
• All-Purpose Flour: ⅓ cup
• Seedless Strawberry Jam: ⅓ cup, stirred
• Powdered Sugar: ½ cup
• Milk: 2 teaspoons, more as needed

Directions for Culinary Success

1. Preparation is Key: Preheat your oven to 350°F and line two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick.

2. Crafting the Pretzel Coating: In a small bowl, combine the crushed pretzels, granulated sugar, and melted butter. This mixture will give your cookies their signature crunch and salty undertone.

3. Mixing the Dough: In a large bowl, break apart the sugar cookie dough. Add the cream cheese and flour, mixing until the dough is smooth and pliable.

4. Forming the Cookies: Scoop the dough into small balls about 1¼ inches in diameter. Roll each ball in the pretzel mixture, ensuring even coverage. Place them on the prepared baking sheets, about 2 inches apart.

5. Creating the Indentation: Gently press an indentation into the center of each ball using your thumb or the back of a measuring spoon.

6. Baking to Perfection: Bake for 10 to 13 minutes until the edges are set and just beginning to turn golden. If the indentations have puffed up, press them down again while the cookies are still warm.

7. Adding the Sweet Filling: Once the cookies are cool, fill each indentation with about 1 teaspoon of strawberry jam for a burst of fruity flavor.

8. The Final Touch – Cream Cheese Drizzle: In a small bowl, mix the cream cheese, powdered sugar, and milk until smooth. Adjust the milk to reach the desired drizzling consistency. Drizzle over the cookies using a spoon or piping bag for a beautiful finish.

Nutritional Overview

Each serving delivers delightful flavors at: – Calories: 211 kcal – Carbohydrates: 35 g – Protein: 1 g – Fat: 7 g

These cookies offer a balanced indulgence, perfect for a quick snack or a sweet end to any meal.

Quick and Easy

With a total time of just 16 minutes from prep to plate, these cookies are as convenient as they are delicious. Whether you’re planning a gathering or a simple family dessert, Strawberry Pretzel Cookies are sure to impress.

Conclusion

Strawberry Pretzel Cookies are a testament to the magic that happens when sweet and salty flavors unite. This recipe is not only straightforward but also versatile enough for any occasion. Enjoy these cookies with a cup of tea or coffee, or serve them as a standout treat at your next gathering. Happy baking!

Strawberry Pretzel Cookies

These delightful cookies combine the sweet and salty crunch of pretzels with creamy strawberry goodness.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 13 minutes mins

Total Time 16 minutes mins

Servings: 28 cookies

Course: Dessert

Cuisine: American

Calories: 211

Ingredients Equipment Method Notes

Ingredients

  

Pretzel Mixture

• 2.5 cups mini pretzels coarsely crushed
• 2 tbsp granulated sugar
• 2 tbsp melted butter

Cookie Dough

• 1 roll refrigerated sugar cookie dough 16.5 ounces
• 3 oz cream cheese softened
• 0.33 cup all-purpose flour

Filling and Drizzle

• 0.33 cup seedless strawberry jam stirred
• 2 oz cream cheese softened
• 0.5 cup powdered sugar
• 2 tsp milk more as needed

Equipment

• Baking Sheets

Method

 

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a small bowl, combine crushed pretzels, granulated sugar, and melted butter.
3. In a large bowl, break apart sugar cookie dough. Add cream cheese and flour. Mix until blended.
4. Form dough into 24 to 28 balls, roll in pretzel mixture, and place on baking sheets.
5. Press an indentation into each ball. Bake for 10 to 13 minutes. Reinforce indentations if needed.
6. Cool cookies on a wire rack. Fill each with strawberry jam.
7. Mix cream cheese, powdered sugar, and milk for drizzle. Adjust milk for consistency.
8. Drizzle over cookies using a spoon or piping bag.

Notes

Make sure the cookies are completely cool before filling with jam to prevent melting.