In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
Welcome to another delightful treat on Adrian Recipes – Strawberry Pretzel Cookies! This irresistible cookie combines the sweet and salty crunch of pretzels with the fruity burst of strawberry, making it a perfect snack for any occasion. Whether you’re a seasoned baker or a beginner looking for a fun recipe to try, these Strawberry Pretzel Cookies are sure to satisfy your sweet tooth and impress your friends and family. Let’s dive into the recipe and explore how you can make these delicious cookies at home!
Ingredients List
Before we get started, gather the following ingredients:
- 2½ cups mini pretzels (coarsely crushed)
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
- 1 roll (16.5 ounces) refrigerated sugar cookie dough
- 3 ounces cream cheese (softened)
- ⅓ cup all-purpose flour
- ⅓ cup seedless strawberry jam (stirred)
- 2 ounces cream cheese (softened)
- ½ cup powdered sugar
- 2 teaspoons milk (more as needed)
Timing
Prep Time: 3 minutes
Cook Time: 13 minutes
Total Time: 16 minutes
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. This will ensure your Strawberry Pretzel Cookies bake evenly and don’t stick to the pan.
Step 2: Make the Pretzel Coating
In a small bowl, mix together 2½ cups of coarsely crushed mini pretzels, 2 tablespoons of granulated sugar, and 2 tablespoons of melted butter until well combined. This mixture will give your cookies their unique crunchy texture.
Step 3: Prepare the Cookie Dough
In a large bowl, break apart the sugar cookie dough. Add 3 ounces of softened cream cheese and ⅓ cup of all-purpose flour, mixing until fully blended. The dough should be soft and workable.
Step 4: Shape the Cookies
Scoop the dough into 24 to 28 small balls, about 1¼ inches each. Roll each ball in the pretzel mixture, gently pressing to help it stick. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
Step 5: Create Indentations and Bake
Use your thumb or the back of a measuring spoon to gently press an indentation into the center of each dough ball. Be careful not to press all the way through. Bake for 10 to 13 minutes or until the edges are set and just beginning to turn golden.
Step 6: Cool and Fill with Jam
Once out of the oven, quickly press the indentations again if they’ve puffed up. Let the cookies cool on the pan for one minute before transferring them to a wire rack to cool completely. Once cool, fill each cookie with about 1 teaspoon of strawberry jam.
Step 7: Prepare the Drizzle
In a small bowl, stir together 2 ounces of softened cream cheese, ½ cup of powdered sugar, and 2 teaspoons of milk until smooth. Add more milk if needed to reach a drizzling consistency.
Step 8: Drizzle and Serve
Use a spoon or piping bag to drizzle the cream cheese mixture over the tops of the cookies. Let it set before serving.
Nutritional Information
Each serving of Strawberry Pretzel Cookies contains approximately:
- Calories: 211 kcal
- Carbohydrates: 35 g
- Protein: 1 g
- Fat: 7 g
- Saturated Fat: 3 g
- Trans Fat: 0.03 g
- Cholesterol: 9 mg
- Sodium: 403 mg
- Fiber: 0.2 g
- Sugar: 11 g
- Unsaturated Fat: 4 g
Healthier Alternatives for the Recipe
For a healthier twist on Strawberry Pretzel Cookies, consider these substitutions:
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Opt for low-fat cream cheese to reduce the overall fat content.
- Substitute regular sugar with a natural sweetener like stevia or honey.
- Replace seedless strawberry jam with a homemade version using fresh strawberries and a natural sweetener.
Serving Suggestions
These Strawberry Pretzel Cookies pair wonderfully with a warm cup of tea or coffee. Serve them at a brunch, as an afternoon snack, or even as a delightful dessert after dinner. For an extra indulgence, pair the cookies with a scoop of vanilla ice cream.
Common Mistakes to Avoid
- Overbaking: Keep a close eye on your cookies as they bake to ensure they don’t overcook and become too hard.
- Skipping the Indentation: Make sure to press an indentation before and after baking, as this helps hold the strawberry jam in place.
- Not Letting Them Cool: Allow the cookies to cool completely before adding the jam to prevent it from melting and running off.
Storing Tips for the Recipe
Store your Strawberry Pretzel Cookies in an airtight container at room temperature for up to 4 days. For longer storage, place them in the refrigerator for up to a week. If you want to keep them for an extended period, freeze the cookies (without the jam) for up to three months and add the jam after thawing.
Conclusion
Strawberry Pretzel Cookies are a delightful treat that combines sweet, salty, and fruity flavors into one delectable bite. Perfect for any occasion, these cookies are easy to make and sure to be a hit with anyone who tries them. Give this recipe a try, and don’t forget to share your creations with us!
FAQs
1. Can I use other types of jam for this recipe?
Yes, feel free to experiment with different flavors of jam, such as raspberry or apricot, to suit your taste preferences.
2. What can I use instead of cream cheese in the drizzle?
If you’re looking for a dairy-free option, try using coconut cream mixed with powdered sugar for a similar effect.
3. Can I make these cookies gluten-free?
Certainly! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pretzels.
For more delicious recipes and baking tips, explore our blog at Adrian Recipes. Happy baking!
Strawberry Pretzel Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a small bowl, stir together the crushed pretzels, granulated sugar, and melted butter until well combined.
- In a large bowl, break apart the sugar cookie dough. Add in the cream cheese and flour. Mix until fully blended.
- Scoop the dough into 24 to 28 small balls, about 1¼ inches each. Roll each ball in the pretzel mixture.
- Arrange the dough balls about 2 inches apart on the prepared baking sheets. Press an indentation into each.
- Bake for 10 to 13 minutes until the edges are set and golden. Press the indentations again if needed. Cool on a wire rack.
- Fill each cooled cookie with about 1 teaspoon of strawberry jam.
- For the drizzle, stir together cream cheese, powdered sugar, and milk until smooth. Adjust milk for drizzling consistency.
- Use a spoon or piping bag to drizzle over the tops of the cookies.
