These Raspberry Pretzel Cookies are a fun mix of sweet and salty! They have a crunchy pretzel base topped with creamy raspberry filling, making them oh-so-tasty.
Honestly, who can resist that salty crunch with a hint of fruity goodness? I love serving these at gatherings—everyone always goes for seconds! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for your cookies. If you need a gluten-free option, use a gluten-free flour blend. I’ve even tried almond flour for a different taste and texture!
Unsalted Butter: I always opt for unsalted butter, which lets me control the saltiness. If you’re vegan or dairy-free, you can replace it with vegan butter or coconut oil.
Raspberry Jam: Raspberry jam gives that delightful fruity flavor. If you don’t have raspberry, feel free to substitute with blueberry or strawberry preserves. They work just as well!
Mini Pretzels: I love using mini pretzels for that perfect bite. However, you can also crush regular-sized pretzels if that’s what you have—they add the same saltiness!
How Do I Get the Perfect Cookie Texture?
Achieving soft yet slightly chewy cookies can be tricky, so here are some tips that really help.
- Make sure your butter is soft but not melted; this helps with incorporating air for fluffiness.
- Don’t over-mix your dough after adding the flour. Mix until it’s just combined to keep them from being tough.
- Rolling the dough into balls helps create uniform cookies. Flattening them slightly helps them bake evenly.
Lastly, keep an eye on the baking time. You’ll want to take them out when the edges are golden but the centers are still soft. This ensures they stay tender!
How to Make Raspberry Pretzel Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling and Topping:
- ½ cup raspberry jam or preserves
- 1 cup mini pretzels (or broken pretzel pieces)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and about 15 minutes of baking time, plus some cooling time. So, in total, you’re looking at about 40 minutes to a delicious batch of these cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, turn on your oven and preheat it to 350°F (175°C). Line a baking sheet with parchment paper so your cookies won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help ensure everything is well combined and ready for the next steps!
3. Cream the Butter and Sugar:
In a larger bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is nice and light, a couple of minutes should do it!
4. Add the Egg and Vanilla:
Beat in 1 large egg and 1 teaspoon of vanilla extract, mixing until everything is well combined and smooth.
5. Combine Dry with Wet Ingredients:
Now, gradually add the flour mixture to your wet ingredients. Mix just until everything is combined. Avoid over-mixing!
6. Shape the Cookies:
Roll the dough into 1-inch balls and place them on your prepared baking sheet, leaving some space in between each ball.
7. Flatten and Fill:
Gently press down each ball a bit to flatten it. Then, make a small indentation in the center of each cookie with your finger and fill it with about 1 teaspoon of raspberry jam.
8. Add the Pretzels:
Top each cookie with a pretzel (you can use a whole mini pretzel or a few small pieces) and press lightly so they stick.
9. Sprinkle with Sea Salt:
Finish by sprinkling a little coarse sea salt over the top of each cookie to add that perfect sweet and salty balance!
10. Bake:
Pop the cookies in the oven and bake for 12-15 minutes or until the edges are golden, and the jam is bubbling away beautifully.
11. Cool Down:
Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
12. Enjoy!
Once they’re cooled, grab a cookie (or two!) and enjoy the delightful mix of sweet raspberry, buttery cookie, and crunchy pretzel. Perfect for any occasion!
Can I Use Other Types of Jam?
Absolutely! While raspberry jam is delicious, you can also use blueberry, strawberry, or even mixed berry preserves. Just make sure to stick with jams that have a similar consistency for best results.
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 to keep them longer, you can freeze them! Just wrap each cookie individually and place them in a freezer-safe bag for up to a month. Thaw at room temperature when you’re ready to enjoy again!
Can I Make the Dough Ahead of Time?
Definitely! You can make the cookie dough and refrigerate it for up to 24 hours before baking. Just make sure to let it sit at room temperature for about 15 minutes before rolling it into balls, as chilled dough can be hard to shape.
Can I Substitute the Butter?
Yes! If you’re looking for a dairy-free option, you can substitute unsalted butter with vegan butter or coconut oil. Just ensure that the alternative is softened for easy mixing!
