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Pretzel Cookies

Total Time

Prep: 45 min. + chilling Bake: 10 min./batch


4 dozen

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
Pretzel Cookies Recipe photo by Taste of Home
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  • 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
  • 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.
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.

Nutrition Facts

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

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