These Raspberry Pretzel Cookies are a fun twist on a classic treat! They mix sweet and salty flavors perfectly with crunchy pretzels and tasty raspberry filling.
What I love is the surprise crunch of the pretzels with the yummy tartness of the raspberries. They are so easy to make, and I can’t resist munching on a few while they cool off!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend, which usually works well without sacrificing texture.
Unsalted Butter: Softened butter helps create the right texture. If you need a dairy-free option, coconut oil or vegan butter can be used in equal amounts for a similar result.
Raspberries: Fresh raspberries are the star here! If they’re out of season, you could use frozen ones, but be sure to thaw and drain excess moisture to avoid sogginess.
Pretzels: The crunch factor! You can swap pretzel twists for other crunchy snacks like crushed potato chips or even some nuts for a different taste. Just keep the saltiness in mind!
Glaze Ingredients: For the glaze, powdered sugar is key for that sweet finish. If you’re out, you can make your own by blending granulated sugar until fine or use a simple honey or maple syrup drizzle instead.
How Can I Ensure My Cookies Have the Perfect Texture?
The key to the perfect texture lies in the technique, especially when it comes to mixing and baking. Here are some tips:
- **Creaming Butter and Sugar:** Make sure to beat the butter and sugar until it’s light and fluffy. This creates air pockets that help the cookies rise.
- **Don’t Overmix:** Once you add the flour, mix until just combined. Overmixing can lead to dense cookies.
- **Check Oven Temperature:** Use an oven thermometer to ensure accurate baking. Slightly underbaking can keep the cookies soft but be careful not to underbake too much.
With these techniques in mind, you’ll be on your way to delicious Raspberry Pretzel Cookies that are both chewy and crunchy! Enjoy the baking process!
How to Make Raspberry Pretzel Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For The Filling:
- 1 cup fresh raspberries
- 1 cup pretzel twists or broken pretzel pieces
For The Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Coarse sea salt or pretzel salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake. Adding time for cooling and glazing, you should plan for about 45 minutes total from start to finish. It’s a quick and fun cookie to make!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make it easier to transfer the cookies once they’re baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening and ensures your cookies rise well. After mixing, set this bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, take the softened butter and granulated sugar. Using a hand mixer or a stand mixer, beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Then, beat in the egg and vanilla extract until they are fully combined.
4. Combine Wet and Dry Ingredients:
Next, gradually add your flour mixture to the butter mixture. Stir until everything is just combined. Be careful not to overmix. We want our cookies to remain tender!
5. Assemble the Cookies:
Scoop tablespoons of dough and place them on the prepared baking sheet about 2 inches apart. Gently press 2-3 fresh raspberries into the center of each mound of dough. On top of the raspberries, place a pretzel piece, pressing it down slightly to make sure it sticks.
6. Bake and Cool:
Pop the cookies in the oven and bake for 12-15 minutes, or until the edges are just lightly golden. Once done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. Prepare the Glaze:
While the cookies are cooling, whisk together the powdered sugar and 2-3 tablespoons of milk in a small bowl until the mixture is smooth and drizzly. If it’s too thick, add a little more milk.
8. Drizzle and Garnish:
Once the cookies have cooled, drizzle the glaze over the tops of each cookie. Finish by sprinkling a tiny bit of coarse sea salt or pretzel salt on top to add that perfect sweet and salty contrast.
9. Time to Enjoy!
Let the glaze set for a few minutes, then your Raspberry Pretzel Cookies are ready to be enjoyed! Perfect for sharing or savoring all on your own!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and pat them dry with a paper towel to remove extra moisture. This will help prevent the cookie dough from becoming too soggy.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month. Just ensure they’re separated with parchment paper to prevent sticking!
Can I Make This Recipe Vegan?
Absolutely! To make Raspberry Pretzel Cookies vegan, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, allowed to sit for 5 minutes) and use vegan butter instead of regular butter.
What Can I Use Instead of Pretzels?
If you don’t have pretzels, you can use other crunchy toppings like crushed potato chips, nuts, or even chocolate-covered pretzels for extra flavor! Just be mindful of the saltiness these substitutes may bring.
