Pretzel Cookies Recipe

5 1 1
Pretzel Cookies Recipe
Pretzel Cookies Recipe photo by Taste of Home
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Pretzel Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
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
Recommended: Recipes for Pretzels
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 cup sliced almonds, chopped
  • 1/4 cup coarse sugar
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water

Directions

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. Yield: 4 dozen.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
Originally published as Pretzel Cookies in Taste of Home Christmas Annual Annual 2011, p107

Nutritional Facts

1 each: 89 calories, 5g fat (3g saturated fat), 21mg cholesterol, 44mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 cup sliced almonds, chopped
  • 1/4 cup coarse sugar
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  1. 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.
  2. 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.
  3. 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. Yield: 4 dozen.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
Originally published as Pretzel Cookies in Taste of Home Christmas Annual Annual 2011, p107

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MY REVIEW
snogle81 User ID: 6298091 108862
Reviewed Sep. 7, 2014

"These are very tasty! I made a 1/2 batch since there's only two of us at home. (The recipe calls for 2 eggs total, so I beat 1 egg in a cup, added 1.5 Tbsp. to the dough and reserved the rest for the egg wash.) The dough did start to soften and get sticky pretty quickly, so I would recommend working with one 6-inch portion at a time and keep the rest of the dough in the fridge until you're ready for it. I'll definitely be making these again!"

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