These Raspberry Pretzel Cookies are a fun mix of sweet and salty! With a buttery pretzel crust and a smooth raspberry layer on top, they are both crunchy and chewy.
Picture this: a cookie that satisfies your craving for both dessert and a snack! I love serving them at gatherings, and everyone always wants the recipe. Who knew cookies could be so playful? 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you’re looking for gluten-free options, you can use a 1:1 gluten-free flour blend, which works nicely in most cookie recipes.
Unsalted butter: I always recommend unsalted butter, as it gives you better control over the salt in your recipe. If you need dairy-free cookies, try coconut oil or vegan butter for a similar texture.
Granulated sugar: This sweetens and helps with texture. You could also use brown sugar for a deeper flavor, or even coconut sugar for a healthier option.
Fresh raspberries: Fresh ones are fantastic for this recipe. If you can’t find them, frozen raspberries can work—just make sure to thaw and drain excess moisture first to avoid soggy cookies!
Cream or milk for glaze: Use any milk you prefer—whole, almond, or oat milk all work well. For a yummier glaze, experiment with a splash of vanilla extract.
How Do I Make Sure My Cookies are the Perfect Texture?
The texture of cookies can be tricky! To ensure they come out just right, follow these simple tips:
- **Don’t overmix:** Mix until the flour is just combined. Overmixing can create tough cookies.
- **Chill the dough if needed:** If your dough is too soft to handle, chill it in the fridge for about 30 minutes. It helps the cookies hold their shape while baking.
- **Bake until golden:** Keep an eye on them in the oven! They continue cooking a bit even after you take them out, so look for a golden edge but still soft center.
- **Cool properly:** Let them cool on the baking sheet for a few minutes before moving them. This allows them to set without breaking.
With these insights, you’ll have a batch of delicious Raspberry Pretzel Cookies that everyone will love!
Raspberry Pretzel Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups crushed pretzels (plus whole mini pretzels for topping)
- 1 cup fresh raspberries
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of prep time and around 15 minutes of baking time. After baking, let the cookies cool for about 10 minutes before glazing them. Overall, you can enjoy these tasty treats in just about an hour!
Step-by-Step Instructions:
1. Prepare Your Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your cookies don’t stick. It makes clean-up a breeze too!
2. Mix the Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking soda, and salt. This step is important to avoid lumps and ensure an even texture in your cookies. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large bowl, add the softened butter and granulated sugar. Using an electric mixer (or a whisk if you’re feeling strong!), cream them together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add the Egg and Vanilla:
Beat in the egg and vanilla extract into the butter-sugar mixture until well combined. It should be a smooth mix, and you’ll know you’re ready for the next step!
5. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined. You want to avoid overmixing to keep your cookies tender.
6. Fold in the Pretzels:
Gently fold the crushed pretzels into the dough. It’s okay if some pretzel pieces are larger; they’ll add crunch to your cookies!
7. Shape the Cookies:
Scoop tablespoon-sized balls of dough and place them onto the prepared baking sheets, leaving about 2 inches of space between each one.
8. Add Raspberries and Pretzels:
Press 3-4 fresh raspberries into the top of each dough ball, and then place a whole mini pretzel on top, giving it a light press to adhere.
9. Bake the Cookies:
Pop the baking sheets in the oven and bake for 12-15 minutes or until the edges of the cookies are golden brown. Keep an eye on them to avoid overbaking!
10. Cool Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to wire racks to cool completely.
11. Make the Glaze:
While your cookies cool, make the glaze. In a small bowl, mix the powdered sugar with milk until smooth. Adjust the consistency with more milk or sugar if needed.
12. Glaze and Serve:
Once the cookies are completely cool, drizzle the glaze over the tops. If you’d like, sprinkle a few coarse salt flakes for a delicious sweet-and-salty touch.
13. Enjoy!
Your fun and flavorful Raspberry Pretzel Cookies are ready to be enjoyed! Serve them to friends, family, or just treat yourself. They’re a delightful mix of flavors and textures!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can absolutely use frozen raspberries! Just make sure to thaw them first and drain any excess moisture to prevent soggy cookies.
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them, but they may lose some of their crispy texture.
Can I Substitute the Butter with Margarine or a Vegan Alternative?
Yes, you can use margarine or a vegan butter substitute to make the cookies dairy-free. Just ensure it’s a baking-friendly product for the best results!
What’s the Best Way to Crush the Pretzels?
You can crush the pretzels by placing them in a zip-top bag and using a rolling pin or a heavy pan to crush them to your desired size. Just be careful not to crush them too fine—you want some texture!
