Raspberry Pretzel Cookies are a fun treat that combines sweet and salty flavors. They have a crunchy pretzel base topped with creamy raspberry goodness. Yum!
Who knew pretzels could be so sweet? These cookies always impress my friends when I serve them. Plus, they’re easy to make—just mix, bake, and enjoy the tasty results!
Key Ingredients & Substitutions
All-purpose flour: This is the foundation of your cookies. If you’re looking for alternatives, you can use whole wheat flour for a nuttier flavor or gluten-free flour for a suitable swap.
Rolled oats: Oats give texture and chewiness. Quick oats can be used instead if that’s what you have on hand, but they may create a softer cookie.
Fresh raspberries: Fresh berries add a bright flavor, but you can use frozen ones in a pinch. Just thaw and pat them dry to avoid too much moisture.
Mini pretzels: These give that salty crunch. If you can’t find mini pretzels, regular ones can work; just break them into smaller pieces. For a gluten-free option, look for gluten-free pretzels.
Butter: Unsalted butter is best for controlling the saltiness, but you can use margarine or coconut oil if needed.
How Can I Achieve the Best Texture in My Cookies?
Texture depends on mixing and baking times. Here’s how to get it just right:
- When creaming butter and sugars, aim for a light and fluffy texture. This helps create air pockets, making cookies tender.
- Don’t overmix once you add the dry ingredients. Just mix until everything is combined to avoid tough cookies.
- Pressing a whole pretzel on top not only looks great but also adds an extra crunch. Be gentle when handling raspberries to keep them intact.
- Let the cookies cool on the baking sheet briefly before transferring to a wire rack. This helps them firm up.
Using these tips, you’ll get a delightful balance of crunchy, sweet, and tart flavors in your Raspberry Pretzel Cookies. Enjoy baking!
Raspberry Pretzel Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, slightly mashed
- 1 cup mini pretzels (small or broken pieces)
- 1 cup powdered sugar (for icing)
- 1-2 tablespoons milk or lemon juice (for icing)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. After baking, you’ll want to let the cookies cool for about 5 minutes before transferring them to a wire rack. Plus, don’t forget to allow time for the icing to set before serving! Overall, you’ll need about 40 minutes – but it’s worth every second!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, grab a baking sheet and line it with parchment paper. This helps prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt. This is your dry mixture. Set it aside for later.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy—this usually takes about 3 minutes.
4. Add the Egg and Vanilla:
Now, beat in the egg and vanilla extract into the butter and sugar mixture. Mix until it’s well combined and smooth.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. It’s important not to overmix, so stop once there are no visible dry ingredients.
6. Fold in Raspberries and Pretzels:
Gently fold in the slightly mashed raspberries and half of the mini pretzels. Be careful not to crush the raspberries too much to keep some texture in the cookies.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop the cookie dough onto your prepared baking sheet. Space them about 2 inches apart to allow for spreading.
8. Add Pretzel Toppers:
Press one whole mini pretzel onto the top of each cookie dough mound. This adds a fun touch and a little extra crunch!
9. Bake the Cookies:
Pop the baking sheet into the oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies are set. Keep an eye on them so they don’t overbake!
10. Cool the Cookies:
Once baked, remove them from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Prepare the Icing:
While the cookies are cooling, prepare the glaze by mixing the powdered sugar with milk or lemon juice until you achieve a smooth, drizzling consistency.
12. Drizzle the Glaze:
Once the cookies are completely cool, drizzle the icing over each cookie using a spoon or a piping bag.
13. Serve and Enjoy:
Allow the glaze to set for a few minutes before serving. Now you can enjoy your crunchy, sweet, and slightly tart Raspberry Pretzel Cookies!
These delightful cookies are the perfect combination of sweet and salty—great for sharing at gatherings or enjoying as a special treat at home!
Can I Use Frozen Raspberries for This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw them first and pat them dry to reduce excess moisture in the cookies. This helps maintain the right texture.
What If I Don’t Have Mini Pretzels?
No worries! You can use regular pretzels and break them into smaller pieces. Alternatively, try chocolate-covered pretzels for a sweet twist!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month. Just make sure to separate layers with parchment paper!
Can I Make These Cookies Without Eggs?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or use a quarter cup of unsweetened applesauce as an egg replacement to help bind the ingredients.
