These Raspberry Pretzel Cookies combine sweet and salty flavors in a fun way! The crispy pretzel base topped with creamy raspberry filling is simply delicious.
Making these cookies is a breeze, and they disappear quickly at parties. You might want to make a double batch—trust me, everyone will want seconds! 😄
Key Ingredients & Substitutions
Pretzels: Crushed pretzels add saltiness and crunch. If you need a gluten-free option, use gluten-free pretzels instead. I find the sticks work well for making them easier to crush.
Butter: Unsalted butter is ideal for controlling the cookie’s saltiness. If you’re in a pinch, margarine can be a substitute, but it may alter the flavor slightly.
Raspberry Jam: Raspberry jam is key for sweetness. You can swap it for strawberry or berry preserves if you prefer a different flavor. I’ve used homemade jam before, and it really enhances the taste!
Sugar: Using a mix of granulated and brown sugar creates depth in flavor. If you’re cutting sugar, consider using coconut sugar or a sugar substitute, but this might slightly change the texture.
How Do I Make the Perfect Cookie Base?
The cookie base should be thick and slightly crumbly, but it needs to hold together well. Here’s how to achieve that:
- Start by thoroughly crushing the pretzels; the smaller the pieces, the better they blend into your dough.
- Mix wet and dry ingredients until just combined. Overmixing can make cookies tough, so be gentle!
- After scooping the dough balls, flatten them slightly to create a base for the jam. Making a well in the center is crucial for holding the filling.
With these tips, your Raspberry Pretzel Cookies will be a delightful mix of crunchy, sweet, and salty flavors! Enjoy baking!
How to Make Raspberry Pretzel Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 2 cups crushed pretzels (about 6 ounces)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Raspberry Filling and Topping:
- 1/2 cup raspberry jam or preserves
- Whole pretzels for topping (about 24 small pretzels)
- Coarse sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe will take roughly 15 minutes of prep time and about 12-15 minutes for baking. After that, let the cookies cool for a bit, making the total time about 40-45 minutes before you can indulge. Perfect for any occasion!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, grab two baking sheets and line them with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the crushed pretzels, all-purpose flour, granulated sugar, baking soda, and salt. Stir them together until everything is well blended.
3. Combine the Wet Ingredients:
In another bowl, whisk together the melted butter, brown sugar, egg, and vanilla extract until smooth and combined. Make sure there are no lumps!
4. Make the Dough:
Now, pour the wet mixture into the dry ingredients. Gently stir until just combined. The dough should be thick and crumbly but will hold together if you press it.
5. Shape the Cookies:
Scoop about 1 tablespoon of dough and roll it into a ball. Place these balls on your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly and create a small well in the center using your thumb or a spoon.
6. Fill and Top:
In each well, add about 1/2 teaspoon of raspberry jam. Then, take one whole pretzel and press it lightly into each cookie until it sticks on top. If you like, sprinkle a tiny pinch of coarse sea salt on each one for that extra touch!
7. Bake Your Cookies:
Pop the baking sheets in your preheated oven and bake for 12 to 15 minutes, or until the edges are golden brown. Your kitchen will smell amazing!
8. Cool and Serve:
Once baked, remove the sheets from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. If you wish, drizzle some additional raspberry jam on top for extra sweetness and decoration.
9. Enjoy:
Now it’s time to taste your delicious Raspberry Pretzel Cookies! These beauties are perfect for sharing at parties or enjoying as a sweet treat anytime. Happy baking!
Can I Use Different Flavors of Jam?
Absolutely! While raspberry jam is the star of this recipe, feel free to experiment with other flavors like strawberry, blackberry, or even apricot preserves for a different twist. Just make sure the jam is thick enough to hold in the cookie well.
How Do I Store Leftover Cookies?
To keep your cookies fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to a month. Just make sure to thaw them completely before enjoying!
Can I Make This Recipe Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend and make sure to use gluten-free pretzels. The texture may vary slightly, but they should still turn out delicious!
What Can I Use Instead of Unsalted Butter?
If you don’t have unsalted butter on hand, you can use salted butter. Just reduce the amount of added salt in the recipe by 1/4 teaspoon to balance the flavors. You can also substitute with margarine or coconut oil for a dairy-free option.
