Cranberry Pretzel Cookies Recipe

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Cranberry Pretzel Cookies Recipe

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These salty and sweet delights are perfect for cookie exchanges. I use cream cheese to make the cookies extra rich. —Meg Bagley, Logan, Utah
MAKES:
44 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch
MAKES:
44 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups coarsely crushed pretzels (about 1/2-inch pieces)
  • 1 cup dried cranberries
  • 1 cup white baking chips

Directions

Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pretzels, cranberries and baking chips.
Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 11-14 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Cranberry Pretzel Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p75

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  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups coarsely crushed pretzels (about 1/2-inch pieces)
  • 1 cup dried cranberries
  • 1 cup white baking chips
  1. Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pretzels, cranberries and baking chips.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 11-14 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Cranberry Pretzel Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p75

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