The combination of sweet and salty makes these strawberry pretzel pie cookies absolutely irresistible! Soft and chewy sugar cookies rolled in crushed pretzels are topped with whipped cream frosting, strawberry preserves, and a pretzel.
These cookies are inspired by strawberry pretzel salad, a layered dessert made with a pretzel crust, whipped filling, and strawberry Jell-O topping. The iconic salad (which is actually a dessert) shares the same flavor combination as strawberry pretzel pie, pairing salty pretzels with sweet cream and strawberries.
Despite it's strange name (why is it called "salad"?), I was pleasantly surprised by how delicious strawberry pretzel salad is when my in-laws first introduced me to the dessert, which is popular in the midwestern and the southern United States.
I've created this strawberry pretzel pie cookie recipe as an ode to the delicious flavor combination in strawberry pretzel salad and strawberry pretzel pie!
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Why You'll Love This Recipe
If you love treats that combine salty and sweet, you need this strawberry pretzel pie cookie recipe in your life!
This recipe uses a simple, soft and chewy sugar cookie dough that's rolled in chopped pretzels before baking. Each cookie is then topped with a light and creamy whipped cream frosting (think ultra-light no-bake cheesecake vibes), sweet strawberry preserves, and a whole pretzel for a final bit of salt and crunch.
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Mini Pretzels - Crushed mini pretzels add a delicious saltiness that balances the sweetness of the cookie and its toppings, and a whole pretzel on top makes the cookies especially pretty.
Heavy Whipping Cream - Heavy whipping cream is the key ingredient in the frosting. Be sure to choose cream labelled "heavy whipping cream" or "heavy cream" so that it contains enough fat to whip properly. Keep the cream chilled until ready to use.
Cream Cheese - Cream cheese is used to thicken and stabilize the whipped cream frosting, and its tanginess also keeps the frosting from being overly sweet. Be sure to use full-fat block cream cheese, not whipped cream cheese or cream cheese in a tub.
Strawberry Preserves - Strawberry preserves - or strawberry jam - have are thick enough to stay put on top of the frosting without being too thick to easily spread. Strawberry jam may be too firm to spread without squishing the frosting underneath.
Special Equipment
In addition to essential baking equipment (like a whisk and spatula), I recommend some special tools for making this recipe.
- A stand mixer or electric hand mixer, for mixing the dough and whipping the whipped cream frosting.
- A cookie scoop, for scooping the cookie dough (optional).
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the cookie dough. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: Roughly chop the pretzels into small pieces. Set aside.
Step 3: Cream the butter and sugar until light and fluffy. Add egg and vanilla and beat until blended.
Step 4: Add the flour mixture and mix just until incorporated.
Step 5: Scoop cookie dough into 1 ½ Tablespoon sized balls. Roll each ball in the chopped pretzels, leaving just the top of each ball plain.
Step 6: Bake the cookies at 350°F for 10 minutes. Immediately press a dent into the center of each cookie using the back of a spoon.
Step 7: Make the whipped cream frosting. Beat cold cream cheese until smooth. Add confectioners' sugar, vanilla, and salt and beat until mixed and smooth. Slowly stream heavy cream into the bowl and blend until thoroughly mixed.
Step 8: Decorate the cookies. Scoop 1 Tablespoon of frosting into the center of each cookie, spreading so it's flat. Then spoon 1 to 2 teaspoons of strawberry preserves onto the frosting. Top with a mini pretzel.
Recipe Tips
Gently press the pretzel bits into the cookie dough to help them stick to the cookie when baking.
You'll know the cookies are finished baking with they are lightly golden and puffed in the center. If the center of the cookie is shiny or translucent, they need a little bit more time.
Be sure the cookies are completely cooled before frosting, or the frosting will melt.
Storage Instructions
Because of the whipped cream frosting, these cookies require refrigeration. Cookies should be stored in a sealed container in the fridge for up to 4 days. Avoid stacking the cookies so the toppings don't get squished.
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Recipe
Strawberry Pretzel Pie Cookies
Special Equipment
- Stand mixer or electric hand mixer
Ingredients
Cookie Dough:
- 1 cup (120 grams) all-purpose flour
- ½ teaspoon (2 grams) baking powder
- ¼ teaspoon (1 grams) baking soda
- ¼ teaspoon (1.5 grams) fine sea salt
- 1 ¼ cups (50 grams) mini pretzels
- 4 Tablespoons (56 grams) unsalted butter, room temperature
- ½ cup (99 grams) granulated sugar
- 1 (50 grams) large egg
- 1 teaspoon (4 grams) vanilla extract
Topping:
- 2 ounces (57 grams) cream cheese, cold
- ¼ cup (28 grams) confectioners' sugar
- ¼ teaspoon (1 grams) vanilla extract
- 1 tiny pinch fine sea salt
- ¼ cup (57 grams) heavy whipping cream, cold
- ¼ cup (85 grams) 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.
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