This week CG and I experimented making pretzel cookies. Bagged pretzels usually have plenty of salt, so there’s no need to add salt to this cookie recipe, in fact, if you’re on a low-salt diet, you’ll probably want to use unsalted butter and unsalted nuts, if you add nuts.
Variations on Pretzel Cookies
I use ground pretzels to make the flour for pretzel cookies, and to make the cookies even more “pretzely”, I also press a decorative pretzel into the top of the cookie before it bakes, but if you don’t feel like grinding pretzels in a blender, you can just use all purpose flour to make the dough, and then press a pretzel into the cookie anyway! It’ll still be a pretzel cookie! And that’s a good idea, too, if you’re sensitive to salt.
We made these cookies using walnuts, peanuts, peanut butter chips, and some with no additives at all. The basic recipe below calls for “½ to 1 cup NUTS” but that’s optional and flexible, so just leave the nuts out or add ½ to 1 cup of whatever you like.
In the video recipe I use an 8×8 dish for baking and you can check the current prices for Pryrex Dishes on Amazon as well as the current price for Parchment Paper.
Ingredients for Basic Pretzel Cookie Recipe
¾ cup BROWN SUGAR
½ cup PRETZEL FLOUR
1 EGG
1 Tbsp BUTTER
½ tsp VANILLA
½ to 1 cup NUTS
PRETZELS topping
How to make Pretzel Cookies
- In a large bowl, add the softened butter, sugar, egg, and vanilla extract, then mix until smooth.
- Add in the pretzel flour, which is just ground pretzels, or substitute all purpose flour.
- Fold in the nuts, if desired.
- Grease the bottom and sides of an 8” X 8” baking dish, OR LINE THE BOTTOM OF THE BAKING DISH WITH PARCHMENT PAPER. Between the two options, I highly recommend going with the parchment paper. The cookies are chewy, and they’re sticky on the bottom, so parchment paper will make getting them out of the pan much easier.
- Press the cookie dough into the baking dish and spread it out evenly.
- If you have any extra, nice looking pretzels, press them into the top of the dough before baking. Just be sure to space them evenly so that your baked dough will be easy to cut into cookie shapes.
- Bake in an oven preheated to 350˚F for about 20 minutes.
- Remove the dish from the oven and place on a rack to cool.
- Some cookies are delicious when they’re hot out of the oven, but I think brown sugar cookies taste much better after they have cooled to a caramelly goodness.
- Once cool, cut the cookies into squares.
For another easy cookie bake, these delicious Shortbread Cookies with Mama Redbuck.
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