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Strawberry Pretzel Salad Cookies Recipe

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These Strawberry Pretzel Salad Cookies offer a delightful twist on the classic strawberry pretzel salad dessert, combining a crunchy pretzel cookie base topped with creamy whipped cream cheese frosting and sweet strawberry sauce. Each bite is a perfect balance of sweet, tangy, and salty flavors with a satisfying crunch from the candied pretzels and mini pretzel garnish.

  • Total Time: 1 hour
  • Yield: 32 servings

Ingredients

Strawberry Sauce

  • 3 cups Diced Strawberries
  • 1/2 cup Granulated Sugar
  • 3 tsp Lemon Juice
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Water

Whipped Cream Cheese Frosting

  • 6 oz Cream Cheese (Softened)
  • 3/4 cup Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1.5 cups Heavy Cream

Brown Sugar Pretzels

  • 2 cups Chopped Pretzels
  • 1/2 cup Unsalted Butter (Melted)
  • 3 tbsp Brown Sugar

Cookie Dough

  • 1 cup Unsalted Butter (Softened)
  • 1 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 Eggs
  • 1/2 tbsp Vanilla Extract
  • 3 cups All Purpose Flour (Weighed or spooned and leveled)
  • 1 tbsp Cornstarch
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • Brown sugar pretzels (from above)

Assembly

  • 1 cup Whipped Cream (optional)
  • 32 Mini Pretzels

Instructions

  1. Make the Strawberry Sauce: Combine the diced strawberries, granulated sugar, and lemon juice in a medium pot over medium heat. Bring to a low boil, stirring occasionally.
  2. Thicken the Sauce: Mix cornstarch and water in a small bowl, then slowly add it into the boiling strawberries. Stir continuously and allow the sauce to boil for 10 to 15 minutes until thickened.
  3. Cool the Sauce: Remove the pot from heat and transfer the strawberry sauce into a small bowl. Set aside to cool completely.
  4. Prepare the Whipped Cream Cheese Frosting: Beat softened cream cheese in a medium bowl with a hand mixer until smooth and creamy.
  5. Add Sweeteners and Flavor: Mix in powdered sugar, vanilla extract, and salt, beating for 2 to 3 minutes. Scrape the bowl sides as needed to combine.
  6. Incorporate Heavy Cream: Slowly pour in the heavy cream while mixer is on low speed, then increase to medium-high until the frosting is thick and holds its shape.
  7. Chill the Frosting: Place the frosting in the fridge until ready to use.
  8. Make Brown Sugar Pretzels: Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  9. Combine Pretzel Mixture: In a medium bowl, mix chopped pretzels, melted unsalted butter, and brown sugar thoroughly.
  10. Bake Pretzels: Spread the pretzel mixture evenly on the prepared baking sheet. Bake for 10 minutes, then cool completely.
  11. Prepare Cookie Dough Base: Line another baking sheet with parchment paper.
  12. Cream Butter and Sugars: In a large bowl, beat softened unsalted butter, brown sugar, and granulated sugar together for about 2 minutes until light and creamy.
  13. Add Eggs and Vanilla: Mix in eggs and vanilla extract until fully combined.
  14. Combine Dry Ingredients: Add flour, cornstarch, baking soda, baking powder, and salt to the wet mixture and mix until just incorporated.
  15. Fold in Candied Pretzels: Gently fold the reserved baked pretzel mixture into the cookie dough evenly.
  16. Shape Cookies: Scoop approximately 1.5 tablespoons of dough per cookie, spacing them about 2 inches apart on the baking sheet.
  17. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until edges are lightly golden and tops lose their shiny appearance.
  18. Cool Cookies: Let cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely or enjoy warm.
  19. Assemble the Cookies: Spread a spoonful of whipped cream cheese frosting on each cooled cookie.
  20. Add Strawberry Topping: Spoon some cooled strawberry sauce over the frosting layer on each cookie.
  21. Add Whipped Cream and Garnish: Optionally add a dollop of whipped cream atop the strawberry layer, then finish by placing one mini pretzel on each cookie.

Notes

  • Ensure the strawberry sauce is completely cooled before assembling to prevent melting the frosting.
  • Softened cream cheese and butter should be at room temperature for best mixing results.
  • Cookie dough balls should be spaced well to allow for spreading during baking.
  • The whipped cream topping is optional but adds extra creaminess and decoration.
  • Store assembled cookies in the refrigerator to keep the frosting and topping fresh.
  • For crunchier cookies, bake slightly longer but be careful not to overbake.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/strawberry-pretzel-salad-cookies-recipe/