These Raspberry Pretzel Cookies are a fun mix of sweet and salty! With a crunchy pretzel base and a tasty raspberry topping, they are a treat you won’t forget.
Besides being delicious, they’re super easy to make. I love to whip them up when I’m in the mood for something unique. They’re perfect for sharing, but I often keep a few for myself! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is a key to controlling the saltiness in your cookies. If you’re out of butter, coconut oil or vegetable shortening work too, but the texture may vary a bit.
Sugars: A mix of granulated and brown sugar gives these cookies the ideal sweetness. If you’re looking for alternatives, consider using coconut sugar for a lower glycemic index. Brown underbakes better, so don’t skip it!
Flour: All-purpose flour is essential for structure, but if you need a gluten-free option, a 1:1 gluten-free flour blend can be a good substitute. Just be sure it contains xanthan gum.
Fresh Raspberries: Fresh raspberries bring that sweet-tart flavor, but you can use frozen ones too. Just make sure to thaw and drain excess moisture to prevent soggy cookies!
Pretzels: You can use mini pretzels for a daintier touch or regular pretzels for a crunchier bite. If you’re gluten-free, look for gluten-free pretzels available at most stores.
What’s the Best Way to Fold in Raspberries Without Breaking Them?
Folding in fresh raspberries can be tricky, but here’s a simple method to avoid mushy fruit. Gently add the raspberries to the dough mixture after you’ve combined the flour.
- Use a rubber spatula or wooden spoon for gentler mixing.
- Work from the bottom up, turning the bowl as you go to incorporate the raspberries without overmixing.
- Don’t worry if a few berries break. It adds to the overall sweetness in each cookie!
By taking your time and being gentle, you’ll have lovely pockets of raspberry goodness in your cookies!
Raspberry Pretzel Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh raspberries
- About 40 small pretzels (mini or regular size)
- Flaky sea salt for topping
- 1 cup powdered sugar (for icing)
- 2-3 tbsp milk or cream (for icing)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, followed by 10-12 minutes of baking time. After that, allow some time for cooling, plus a few minutes for icing. In total, you’re looking at roughly 40 minutes to get these tasty cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it heats, line your baking sheets with parchment paper so your cookies don’t stick when baking.
2. Cream Together Butter and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat this mixture together until it becomes light and fluffy. This usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, add the two eggs into the creamed mixture, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until everything is well blended.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps everything mix evenly and ensures your cookies rise perfectly.
5. Mix Dry Ingredients with Wet Ingredients:
Gradually add the dry mixture to the butter and sugar mixture. Mix just until combined; be careful not to overmix.
6. Fold in Raspberries:
Gently fold in the fresh raspberries, trying to keep them whole for delightful bursts of flavor. Be super gentle to avoid mashing the berries.
7. Scoop and Shape the Cookies:
Using a tablespoon, scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You want them to have room to spread while baking!
8. Add Pretzels:
Press a small pretzel gently into the top of each cookie dough ball. This will give your cookies that perfect salty crunch.
9. Sprinkle with Sea Salt:
Now, sprinkle a little flaky sea salt over each cookie for an extra flavor boost – this step brings the sweet and salty together beautifully!
10. Bake the Cookies:
Pop the cookie sheets into the oven and bake for 10-12 minutes, or until the edges are golden brown and the cookies are set but still soft in the middle.
11. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to wire racks to cool completely.
12. Make the Icing:
While your cookies are cooling, whisk together the powdered sugar and 2-3 tablespoons of milk or cream until it’s smooth and creamy. If it’s too thick, add a little more milk to reach a drizzable consistency.
13. Drizzle Icing on Cookies:
Using a spoon or a piping bag, drizzle the glaze over your cooled cookies, making fun patterns as you go!
14. Allow Icing to Set:
Let the icing set for a little while before serving. This step is key if you want that lovely drizzle to hold its shape.
Enjoy the perfect blend of sweet raspberries, crunchy pretzels, and a hint of salty goodness in every bite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and pat them dry to remove excess moisture. This will help maintain the cookie’s texture and prevent sogginess.
What If I Don’t Have Unsalted Butter?
If you only have salted butter on hand, you can use it, but reduce the added salt in the recipe to 1/4 teaspoon. This way, the cookies won’t be overly salty!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, portion out the dough, add the pretzels, and then bake your cookies as directed.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them in a freezer-safe container or bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!