Pretzel Cookies Recipes
PRETZEL COOKIES
Use our All-in-One Cookie Dough when making these twisty cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 28
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. On a lightly floured work surface, drop All-in-One Cookie Dough by heaping tablespoons. Using hands, gently roll each mound into an 8-inch rope.
- Gently bend one end of each rope into a loop.
- Bring other end of rope over first loop, forming pretzel.
- In a small bowl, whisk 1 large egg white with 1 teaspoon water. Brush cookies with egg wash. Sprinkle with desired topping.
- After forming cookies, place on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.
PRETZEL COOKIES
Here's a different look from all the round or cut-out cookies. It's easy to shape this shortbread-like dough into a pretzel. You can also sprinkle them with colored sugar or sprinkles.- Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm., Divide dough into fourths; shape each portion into a 6-in. roll. Cut rolls into 1/2-in. slices; roll each into a 10-in. rope. Shape into a pretzel; place 2 in. apart on greased baking sheets., In a small bowl, combine almonds and sugar. In another bowl, whisk egg and water. Brush each cookie with egg wash: sprinkle with almond mixture. Bake at 400° for 8-10 minutes or until firm. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 44mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
LOADED-UP PRETZEL COOKIES
Coconut, M&M's and salty, crunchy pretzels make these loaded cookies unlike any you've ever tasted-or resisted. -Jackie Ruckwardt, Cottage Grove, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 295 calories, Fat 13g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 311mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
STUFFED PRETZEL COOKIES (PREZOOKIE)
Provided by Food Network
Categories dessert
Time 40m
Yield 3 cookies (about 6 servings)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Roll the pizza dough into a 14-by-16-inch rectangle. With the longer side facing you, cut the dough into 3 even pieces horizontally. Sprinkle the chocolate chips, brown sugar and cinnamon evenly over each piece of dough, leaving a 1/2-inch border around the edges. Roll each piece of dough into a long tube and pinch along the seam to seal. Twist into a pretzel shape and place on a parchment-lined baking sheet. Repeat with the remaining 2 pieces of dough.
- Brush each pretzel with the egg yolk. Sprinkle evenly with the salt. Bake until golden brown, about 25 minutes.
SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES
Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 50
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
- In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 10 g, TransFat 0 g
PEANUT BUTTER PRETZEL COOKIES
Make and share this Peanut Butter Pretzel Cookies recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Dessert
Time 55m
Yield 30 cookies, 10 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.
- In a bowl, whisk together the flour and baking soda.
- Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.
- Add the eggs, 1 at a time, beating well after each addition and the vanilla.
- With the mixer on low speed, gradually add the flour mixture, beating until just combined.
- Stir in peanuts.
- Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.
- Place the cookies on the prepared pans.
- Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.
- Let cool slightly before transferring to racks to cool.
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- Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
- Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels and pretzel sticks just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
- Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
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- Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well.
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- Shape dough into 1-inch balls. With floured hands, roll each ball into a rope, 10 to 12 inches long; twist ropes into pretzel shapes. Place 2 inches apart on greased cookie sheets.
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