In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
Welcome to Food Lovers Blog, where today we’re diving into a delightful twist on a classic treat—Strawberry Pretzel Cookies. Combining the sweet and salty flavors of crushed pretzels and strawberry jam, these cookies are a must-try for any dessert enthusiast. Whether you’re an experienced baker or a kitchen novice, this recipe is designed to be both simple and satisfying. Let’s explore how to make these delicious Strawberry Pretzel Cookies that are sure to become a household favorite.
Ingredients List
To create these irresistible Strawberry Pretzel Cookies, you’ll need 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: Preheat and Prepare
Begin by preheating your oven to 350°F. Line two baking sheets with parchment paper and set aside.
Step 2: Mix Pretzel Coating
In a small bowl, stir together the crushed pretzels, granulated sugar, and melted butter until well combined.
Step 3: Prepare Cookie Dough
In a separate large bowl, break apart the sugar cookie dough. Add in the cream cheese and flour. Use a wooden spoon (or clean hands) to mix until everything is fully blended and the dough is soft and workable.
Step 4: Form Cookie Balls
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
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.
Step 6: Bake
Bake for 10 to 13 minutes or until the edges are set and just beginning to turn golden. Once out of the oven, quickly press the indentations again to deepen them slightly if they’ve puffed up. Let cookies cool on the pan for one minute before transferring them to a wire rack to cool completely.
Step 7: Fill and Drizzle
Once cool, fill each cookie with about 1 teaspoon of strawberry jam. To make the drizzle, stir together the cream cheese, powdered sugar, and milk in a small bowl until smooth. Add a splash of more milk to reach a drizzling consistency if needed. Use a spoon or piping bag to drizzle over the tops of the cookies.
Nutritional Information
For those mindful of their nutritional intake, here’s a breakdown per serving of Strawberry Pretzel Cookies:
- 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
To make these Strawberry Pretzel Cookies a bit healthier, consider these substitutions:
- Whole Wheat Flour: Replace all-purpose flour with whole wheat flour for added fiber.
- Reduced Sugar: Use a sugar substitute like Stevia or a reduced-sugar jam to lower sugar content.
- Low-Fat Cream Cheese: Opt for a low-fat cream cheese to reduce the fat content.
Serving Suggestions
Serve these cookies with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra indulgent treat. They pair beautifully with a cup of tea or coffee for an afternoon snack.
Common Mistakes to Avoid
- Overbaking: Ensure you don’t overbake the cookies, as they can become too hard. They should be just turning golden at the edges.
- Inadequate Indentations: Be sure to re-press the indentations after baking if needed, so there’s enough room for the jam.
Storing Tips for the Recipe
To keep your Strawberry Pretzel Cookies fresh, store them in an airtight container at room temperature for up to five days. For extended storage, you can freeze them for up to three months. Be sure to separate layers with parchment paper to prevent sticking.
Conclusion
Strawberry Pretzel Cookies are a delightful fusion of sweet and salty, perfect for any occasion. This easy-to-follow recipe ensures that you can enjoy these delicious treats with minimal fuss. Whether you’re baking for a family gathering or a sweet snack, these cookies are sure to impress.
FAQs
Can I use fresh strawberries instead of jam?
Yes, you can finely chop fresh strawberries, but the texture and moisture content will differ slightly from jam.
Can I make these cookies gluten-free?
Absolutely! Use gluten-free pretzels and a gluten-free flour blend in place of traditional flour.
For more delicious recipes and baking tips, visit Food Lovers Blog and explore our collection of sweet and savory delights.
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 separate large bowl, break apart the sugar cookie dough. Add in the cream cheese and flour. Use a wooden spoon (or clean hands) to mix until everything is fully blended and the dough is soft and workable.
- 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.
- 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. Once out of the oven, quickly press the indentations again to deepen them slightly if they’ve puffed up. Let 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.
- To make the drizzle, stir together the cream cheese, powdered sugar, and milk in a small bowl until smooth. Add a splash of more milk to reach a drizzling consistency if needed.
- Use a spoon or piping bag to drizzle over the tops of the cookies.
