Description
These Strawberry Pretzel Cookies combine a perfect balance of sweet, salty, and tangy flavors. Featuring a crunchy pretzel cookie base topped with a smooth cream cheese filling and a luscious strawberry reduction, this recipe is a delightful treat ideal for dessert or snacks. The cookies are baked until lightly golden and assembled with fresh strawberry sauce and cream cheese for a fresh fruity twist.
Ingredients
Strawberry Reduction
- 1 cup chopped strawberries
- ¼ cup (50g) granulated sugar
- 1 teaspoon lemon juice
Cream Cheese Filling
- 4 ounces cream cheese (softened)
- 1 teaspoon pure vanilla extract
- 1 cup (120g) powdered sugar
Cookie 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
- Make the Strawberry Reduction: In a small saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Heat over medium-high until boiling, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally to avoid scorching, mashing gently to break down some strawberries.
- Reduce the Mixture: Lower heat to medium-low and continue simmering until the mixture thickens and turns a dark ruby red color. Remove from heat, cool completely, and refrigerate until needed.
- Prepare Cream Cheese Filling: In a medium bowl, beat softened cream cheese and vanilla extract until smooth. Gradually add powdered sugar in quarters, beating until creamy and smooth. Cover and chill until assembly.
- Preheat Oven and Prepare Baking Sheets: Set oven to 325℉ (163℃) and line baking sheets with parchment paper for easy removal.
- Mix Cookie Dough: In a large bowl, beat butter, brown sugar, egg, and vanilla for 2-3 minutes until fluffy. Add flour and baking powder, mixing on low speed until just combined. Fold in crushed pretzels.
- Shape Cookies: Scoop 1½ tablespoon portions of dough onto baking sheets. Use the back of a spoon to press a shallow well in each dough mound to hold fillings later.
- Bake Cookies: Bake in the preheated oven for 7-9 minutes until the bottoms are lightly golden and cookies are set. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble the Cookies: Fill each cookie well with 2-3 teaspoons of cream cheese filling. Top with 1-2 teaspoons of strawberry reduction. Garnish optionally with extra mini pretzels or pretzel crumbs before serving.
Notes
- Ensure cream cheese is softened for easier mixing.
- Press wells carefully to avoid breaking the cookie shape.
- Use fresh strawberries for best flavor in the reduction.
- Store assembled cookies in the refrigerator if not serving immediately.
- For a stronger pretzel flavor, toast pretzel crumbs lightly before adding to dough.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
