Strawberry Pretzel Cookies

No ratings yet

Strawberry Pretzel Cookies are sweet, salty, and so addictive! Pretzel-packed cookies filled with creamy cheesecake and bright strawberry reduction.

Prep Time40

Cook Time10

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Author: Amy Nash

Ingredients

Quick Strawberry Jam

1 cup chopped strawberries
¼ cup (50g) granulated sugar
1 teaspoon lemon juice

Cream Cheese Layer

4 ounces cream cheese softened
1 teaspoon pure vanilla extract
1 cup (120g) powdered sugar

Dough

½ cup salted butter softened
¾ cup brown sugar
1 large egg room temperature
1 teaspoon pure vanilla extract
1 ½ cups (212g) all-purpose flour
½ teaspoon baking powder
¾ cup crushed pretzels
Additional whole or crushed mini salted pretzels for garnish

Instructions

To make the strawberry reduction: In a small sauce pan, toss together the strawberries, sugar, and lemon juice. The strawberries will almost immediately start to release some of their juices. Bring to a boil over medium-high heat, then reduce to a simmer over medium heat.
1 cup chopped strawberries, ¼ cup (50g) granulated sugar, 1 teaspoon lemon juice
Cook for 10-15 minutes, stirring occasionally as it bubbles and simmers so it doesn't scorch on the bottom of the pan. Gently mash the strawberries until the mixture is mostly saucy, but some chunks remain.
Reduce the heat again to medium-low, and allow to continue to simmer until the juices are reduced and the mixture is a dark ruby red color.
Remove from heat and cool completely. Cover and chill until ready to assemble the cookies.
To make the cream cheese filling: In a medium-sized mixing bowl, beat together the cream cheese and vanilla extract. Beat in the powdered sugar about a quarter cup at a time, until the mixture is smooth and creamy. Cover and chill until ready to assemble the cookies.
4 ounces cream cheese, 1 teaspoon pure vanilla extract, 1 cup (120g) powdered sugar
To make the cookie dough base: Preheat the oven to 325℉ (163℃). Line baking sheets with parchment paper.
In a large mixing bowl, beat together the butter, brown sugar, egg, and vanilla for 2-3 minutes, until fluffy.
½ cup salted butter, ¾ cup brown sugar, 1 large egg, 1 teaspoon pure vanilla extract
Add in the flour and baking powder, and beat on low until fully incorporated. Stir in the pretzel crumbs until combined.
1 ½ cups (212g) all-purpose flour, ½ teaspoon baking powder, ¾ cup crushed pretzels
Scoop the cookie dough into approximately 1-½ tablespoon portions onto prepared baking sheets. Use the back of a spoon to press a well into each cookie dough portion.
Bake at 325℉ (163℃) for 7-9 minutes, or until lightly golden on the bottoms and just set in the middle. Allow the cookies to cool on the baking sheet for at least 5 minutes, then transfer to a cooling rack to cool completely.
To assemble, spoon 2-3 teaspoons of the cream cheese filling into the well of each pretzel cookie. Spoon about 1-2 teaspoons of the strawberry reduction overtop. If desired, top with additional pretzel crumbs or whole mini pretzels for garnish before serving.
Additional whole or crushed mini salted pretzels for garnish

Notes

Storage

Store: Keep assembled cookies in an airtight container in the refrigerator for 2–3 days. They taste great chilled or at room temperature.
Freeze: Freeze unfilled baked cookies for up to 2 months. Thaw before adding toppings.
Make Ahead: Prepare the strawberry reduction, cream cheese filling, and dough up to 2 days ahead. Store separately in the fridge, then bake amd assemble as instructed.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.