Strawberry Pretzel Pie Cookies
Soft and chewy sugar cookies rolled in crushed pretzels are topped with whipped cream frosting and strawberry preserves in these irresistible sweet and salty cookies.
Servings: 10
Calories: 244kcal
Equipment
- Stand mixer or electric hand mixer
Ingredients
Cookie Dough:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ¼ cups mini pretzels
- 4 Tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Topping:
- 2 ounces cream cheese, cold
- ¼ cup confectioners' sugar
- ¼ teaspoon vanilla extract
- 1 tiny pinch fine sea salt
- ¼ cup heavy whipping cream, cold
- ¼ cup strawberry preserves
- 10 mini pretzels
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
Make the cookie dough.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a large knife, roughly chop the pretzels into small pieces. Add to a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl using an electric hand mixer), cream the butter and sugar until light and fluffy, about 3 minutes.
- Add egg and vanilla and beat until blended.
- With the mixer running on slow speed, slowly add the flour mixture and mix just until incorporated.
- Scoop cookie dough into 1 ½ Tablespoon sized balls. Roll each ball in the chopped pretzels, leaving just the top of each ball plain. Very gently press the chopped pretzel bits into the dough.
Bake the cookies.
- Bake the cookies for 10 minutes, or until lightly golden and puffed. If the center of the cookie is shiny or translucent, they need a little bit more time. Immediately after removing the cookies from the oven, press a dent into the center of each cookie using the back of a spoon. Let cookies cool completely on the tray before topping.
Make the whipped cream frosting.
- Once the cookies are completely cooled, make the whipped cream frosting. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric hand mixer), beat the cold cream cheese on medium-high speed until smooth.
- Add confectioners' sugar, vanilla, and salt and beat on low speed until mixed. Then turn speed up to medium-high speed until smooth.
- With mixer running on medium-high speed, slowly stream the heavy cream into the bowl and blend until thoroughly mixed.
Top the cookies.
- Scoop 1 Tablespoon of frosting into the center of each cookie. Use the back of a spoon to spread the frosting so it's flat on the top of the cookie.
- Spoon 1 to 2 teaspoons of strawberry preserves onto the frosting on top of each cookie.
- Place one mini pretzel on top of the strawberry preserves on top of each cookie.
Notes
Storage: Cookies should be stored in a sealed container in the fridge for up to 4 days. Do not stack cookies.
Nutrition
Calories: 244kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 195mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
