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Strawberry Pretzel Salad Cookies Recipe

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4.4 from 77 reviews

Delightful Strawberry Pretzel Salad Cookies combine sweet, tangy strawberry sauce with creamy whipped cream cheese frosting, all layered atop soft, buttery cookies finished with crunchy brown sugar-coated pretzels and a dollop of whipped cream, creating a perfect blend of textures and flavors in a handheld treat.

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

Assembly

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

Instructions

  1. Prepare the Strawberry Sauce: In a medium pot over medium heat, combine diced strawberries, sugar, and lemon juice. Bring the mixture to a low boil while stirring occasionally.
  2. Thicken the Sauce: Mix cornstarch and water in a small bowl until smooth, then add to the boiling strawberry mixture. Stir continuously and keep boiling until the sauce thickens, about 10 to 15 minutes. Remove from heat and cool the sauce completely in a small bowl.
  3. Make Whipped Cream Cheese Frosting: In a medium bowl, beat softened cream cheese with a hand mixer until creamy. Add powdered sugar, vanilla extract, and salt, mixing for 2 to 3 minutes until fully combined. With the mixer on low, slowly add heavy cream, then increase speed to medium-high and whip until the frosting is thick and holds its shape. Refrigerate until needed.
  4. Prepare Brown Sugar Pretzels: Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper. In a medium bowl, combine chopped pretzels, melted butter, and brown sugar. Spread the mixture evenly on the cookie sheet. Bake for 10 minutes, then remove and let cool.
  5. Make Cookie Dough: Line another baking sheet with parchment paper. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add eggs and vanilla extract, mixing until combined. Stir in flour, cornstarch, baking soda, baking powder, and salt until just combined. Fold in cooled brown sugar pretzels evenly.
  6. Bake Cookies: Scoop 1.5 tablespoons of cookie dough onto prepared baking sheet, spacing about 2 inches apart. Bake at 350°F (175°C) for 8 to 10 minutes until cookies start turning golden and tops lose their shine. Cool on baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely or serve warm.
  7. Assemble the Cookies: Spread a spoonful of whipped cream cheese frosting atop each cooled cookie. Add a spoonful of the cooled strawberry sauce over the frosting. Optionally, add a dollop of whipped cream. Top each cookie with a mini pretzel. Repeat for remaining cookies and serve.

Notes

  • Ensure the strawberry sauce is completely cooled before layering to prevent melting or sogginess.
  • You can prepare the frosting in advance and keep refrigerated until assembly.
  • For best texture, use freshly chopped pretzels for the cookie dough and also a portion baked with brown sugar for a crunchy topping.
  • If whipped cream topping is used, add just before serving to maintain its texture.
  • Cookies are best enjoyed within 2-3 days stored in an airtight container in the refrigerator.
  • Adjust baking time slightly if cookies are larger or smaller than suggested.

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