These Raspberry Pretzel Cookies are a fun mix of sweet and salty! They have a crunchy pretzel base topped with a smooth raspberry filling that makes them really special.
Every bite is a tasty surprise! I love how easy they are to make, and they’re perfect for sharing at parties. Just try not to eat them all yourself! 😉
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for these cookies as it provides the right structure. If you’re gluten-free, a 1:1 gluten-free flour blend can work well too.
Butter: Unsalted butter adds a nice creaminess. You can substitute with vegan butter or coconut oil if you’re looking for a dairy-free option.
Raspberries: Fresh raspberries give the best flavor and texture, but you can use frozen raspberries. Just be sure to drain them well to avoid too much moisture.
Pretzels: Mini pretzels add the crunchy, salty element in these cookies. If you want, you can use regular-sized pretzels, but chop them up to mimic the mini ones.
How Do I Get My Cookies to Stay Soft and Chewy?
For soft and chews cookies, you need to keep an eye on your baking time. Remember, they will continue to cook a bit after you take them out of the oven. Aim for a light golden color on the edges and soft in the center.
- Preheat your oven correctly; this helps in even baking.
- Do not overmix your dough. Mixing just until combined keeps the cookies tender.
- Let them cool on the baking sheet for a few minutes to retain some softness before transferring to a wire rack.
Raspberry Pretzel Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1 cup mini pretzels, chopped, plus whole mini pretzels for topping
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Including cooling time, you should allow about 30 minutes total before serving your delicious cookies.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. You want to make sure the baking surface is ready for your cookies!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This helps to evenly distribute the baking powder and salt, making sure your cookies rise nicely.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together using a hand mixer or a whisk. You should mix until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla:
Next, add the egg and vanilla extract to your butter and sugar mixture. Mix until everything is combined and smooth—this keeps the cookies moist and flavorful!
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. This is important—overmixing can lead to tougher cookies!
6. Fold in Raspberries and Pretzels:
Carefully fold in the fresh raspberries and chopped pretzels. Be gentle so that you don’t crush the raspberries too much; you want those lovely bits of fruit in your cookies.
7. Scoop the Dough:
Using a spoon or a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread while baking.
8. Add Pretzel Toppings:
To finish preparing your cookies, press one whole mini pretzel gently on top of each cookie dough ball. This adds a fun saltiness and a nice look!
9. Bake the Cookies:
Bake in your preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies have set. Keep an eye on them, as oven times can vary.
10. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step allows them to firm up and become the perfect texture.
11. Dust and Serve:
Finally, once they are cooled, sprinkle with powdered sugar if you like a little extra sweetness—and then they’re ready to enjoy!
These raspberry pretzel cookies are a delightful mix of sweet and salty, making each bite a perfect treat for any occasion!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Just be sure to thaw and drain them well first to prevent excess moisture in the batter. Gently fold them in to maintain their shape.
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 fresh longer, you can refrigerate them for up to a week.
Can I Make These Cookies Without Egg?
Yes, you can substitute the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). This will help keep the cookies moist and bind the ingredients together.
What’s the Best Way to Enjoy These Cookies?
These cookies are delicious on their own, but you can elevate the experience by pairing them with a scoop of vanilla ice cream or a hot cup of tea or coffee!
