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If you’re looking for a unique dessert that is sure to amaze, try this Twisted Sugar copycat for Raspberry Pretzel Cookies.
Raspberry Pretzel Cookie Recipe
You know how there’s a stereotype of grandmas always having cookies for their grandchildren? Welp, that was not my grandma.
She was definitely more of the ‘raspberry pretzel jello’ type grandma. So when I saw Twisted Sugar had a raspberry pretzel cookie, I just knew I had to make it.
This Twisted Sugar copycat recipe is delicious. My raspberry pretzel cookie starts with a yummy graham cracker base and then piles on a luscious raspberry and cool whip topping before finishing it off with crushed pretzels.
Combining the sweet and tart flavor of raspberries with the saltiness of pretzels, you get a gourmet-style dessert that is sure to be a crowd pleaser.
Ingredients for Raspberry Pretzel Cookies
For the Cookie:
- Salted butter – If you don’t have salted butter, add a pinch of salt to the dough.
- Granulated sugar – We use more granulated sugar than brown sugar in this recipe because that’s what Twisted Sugar does in their graham cracker base cookies and we want to replicate that perfectly here.
- Brown sugar
- Eggs
- Vanilla extract – This will really help flavor the cookie base.
- All purpose flour
- Graham cracker crumbs – You’ll note there aren’t a ton of graham crackers in this recipe. Just enough to give the cookie a delicious hint of the graham flavor!
- Baking powder
- Crushed pretzels
For the Raspberry Topping:
- Frozen whipped topping, thawed – Do not use fresh whipped cream in place of the whipped topping, it doesn’t hold like the whipped topping does and you will end up with a very wet mess. And yes, if it sounds like I learned this lesson the hard way, it’s because I did.
- Frozen raspberries, thawed
How to Make Raspberry Pretzel Cookies
- Preheat the oven to 350° F.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
- Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
- Fold in the crushed pretzels.
- Portion the dough out into generous 3 tbsp portions. I like to use a scoop for this!
- Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
- Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
- Remove from the oven and allow the cookies to cool on the pan.
- Once cooled completely, place the cookies in the fridge to chill while making the topping.
- To make the topping, fold the thawed raspberries with the frozen whipped topping.
- Generously spread the raspberry topping onto the chilled cookies and top with a few extra crushed pretzels as garnish.
- Store in the refrigerator and serve chilled.
How do I store Twisted Sugar’s Raspberry Pretzel Cookies?
These cookies need to be chilled, so be sure to store them in the fridge for up to 5 days. I would not recommend freezing these cookies.
More Yummy Copycat Cookies
Raspberry Pretzel Cookies
Ingredients
For the Cookies
- 3/4 cup salted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/3 cup graham cracker crumbs
- 1 1/2 tsp baking powder
- 1/2 cup crushed pretzels + extra for topping
For the Raspberry Topping
- 8 oz frozen whipped topping, thawed
- 1/4 – 1/2 cup frozen raspberries, thawed
Instructions
- Preheat the oven to 350° F.
- Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
- Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
- Fold in the crushed pretzels.
- Portion the dough out into generous 3 tbsp portions.
- Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
- Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
- Remove from the oven and allow the cookies to cool on the pan.
- Once cooled completely, place the cookies in the fridge to chill while making the topping.
- To make the topping, fold the thawed raspberries with the frozen whipped topping.
- Generously spread the raspberry topping onto the chilled cookies and top with a few extra crushed pretzels as garnish.
- Store in the refrigerator and serve chilled.
They are so delicious 😋
Could you use fresh raspberries instead of frozen?
Yes, you can!
These are great refrigerated cookies. I was wanting more raspberry flavor in the topping, will add more next time.
Highly recommend! Simple to make and delicious. Took these to a friend’s house for a BBQ and they were a hit.
can you use strawberries instead of raspberries
I haven’t tried making these with strawberries, but I think you could easily sub out the raspberries in the whipped topping.
How does the whipped topping hold up on top of the cookie? These don’t seem ideal for making for a party or to take somewhere and setting out.
Hi! These are fine to be left out for a bit, but I would recommend keeping them chilled until you are ready to serve!
I feel like with a whipped cream “frosting” these need consumed right away. No? I do baking for people but not always same day. Would the “frosting” hold up?
Hi! These cookies do need to be chilled and will keep well in the fridge for up to 5 days!
How “crushed”? Fine, as with a food processor or rolling pin?
I prefer a decently fine crush, but this is something that you can cater to your preference!