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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 😋