If you’re looking for a unique dessert that is sure to amaze, try this Twisted Sugar copycat for Raspberry Pretzel Cookies.

A raspberry pretzel cookie with a bite taken out of it.

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.

Aerial view of raspberry pretzel cookies scattered on a counter with pretzels and raspberries. Across the top it says "Raspberry Pretzel Cookies"

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

Raspberry pretzel cookie prior to being topped with topping and pretzels.

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.

Aerial view of raspberry pretzel cookies on a counter. One cookie has a bite out of it and one is whole. Around the cookies are scattered pretzels and raspberries.

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.

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