Raspberry Pretzel Cookies are a tasty treat that mixes sweet and salty in a fun way! They’re made with crunchy pretzels, smooth raspberry filling, and a hint of chocolate on top.
These cookies are like tiny party snacks that really bring the best flavors together. I love serving them at gatherings, and you can bet they disappear fast! 🍪❤️
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just keep in mind it might change the texture a bit.
Raspberries: Fresh raspberries give great flavor. If they’re out of season, frozen raspberries work too; just thaw and drain them first to avoid excess moisture.
Mini pretzel twists: These add a lovely crunch and salty hit. In a pinch, you could substitute with crushed pretzel chips or other crunchy snacks like za’atar-roasted chickpeas for a different flavor!
Unsalted butter: I recommend butter for the best flavor. If you’re dairy-free, coconut oil or a vegan butter alternative can work well, just ensure it’s softened.
How Can I Get My Cookies to Hold Their Shape?
The key to keeping your Raspberry Pretzel Cookies nice and round is in the dough preparation. Don’t overmix once you add the flour. Follow these easy steps:
- Make sure your butter is softened, not melted. This helps create a nice texture.
- When folding in the raspberries, be gentle! Over-mixing can lead to mushy cookies.
- Scoop the dough and roll it slightly in your hands before placing on the baking sheet, which can help it maintain shape.
- Chill the dough for about 30 minutes before baking if you find it’s too soft; this helps the cookies hold their shape better.
How to Make Raspberry Pretzel Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Fillings and Toppings:
- 1 cup fresh raspberries
- About 40 mini pretzel twists
- Coarse sea salt (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 15 minutes of baking time. Allow an additional 10 minutes for cooling, bringing the total time to about 45 minutes. Easy and quick!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will get the dry ingredients ready and evenly mixed. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, use a mixer or a spatula to cream the softened butter and granulated sugar together until the mixture looks light and fluffy. This step is crucial for achieving a soft cookie texture.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract to the butter mixture until everything is well combined. Make sure to mix it thoroughly so there are no lumps!
5. Mix in Dry Ingredients:
Gradually add the flour mixture to the wet ingredients. Stir until just combined, being careful not to overmix. Overmixing can make the cookies tough.
6. Fold in Raspberries:
Now, gently fold in the fresh raspberries. Take your time and be careful not to break them, as we want those lovely bursts of raspberry flavor in every bite!
7. Shape the Cookies:
Scoop tablespoon-sized portions of the dough onto your prepared baking sheet. Make sure to space them about 2 inches apart. They will spread a bit while baking.
8. Add Pretzels:
Press 3-4 mini pretzel twists into the top of each dough ball. This not only adds a nice crunch but also makes them look super cute!
9. Sprinkle Sea Salt:
Before baking, sprinkle a little coarse sea salt on top of each cookie. This will enhance the sweet and salty flavor combination!
10. Bake the Cookies:
Place your cookies in the oven and bake for 12-15 minutes, or until the edges are golden and the cookies appear set. Keep an eye on them to prevent overbaking!
11. Cool Down:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This helps them set perfectly!
12. Enjoy:
Dig in and enjoy the delightful mix of sweet raspberries, salty pretzels, and buttery cookies! These treats are sure to be a hit!
This recipe produces chewy, buttery cookies with a tender crumb, filled with bursts of juicy raspberries and topped with crunchy pretzels and a sprinkle of salt, perfectly balancing sweet and salty flavors!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess moisture to prevent the cookies from getting soggy.
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months!
Can I Substitute the All-Purpose Flour?
Absolutely! You can use a gluten-free flour blend if you prefer. Just make sure it’s a 1:1 baking blend, as it will provide a similar texture!
Why Did My Cookies Spread Too Much While Baking?
If your cookies spread too much, it could be due to melted butter or not enough flour. Make sure your butter is softened, not melted, and measure your flour carefully. Chilling the dough for about 30 minutes before baking can also help.