Imagine the perfect cookie: buttery, tender, slightly sweet, with just the right amount of crunch—and a hint of salty pretzel magic. That’s exactly what Pretzel Shortbread delivers. These cookies strike the ultimate balance between sweet and salty, soft and crunchy, simple yet impressive. If you’ve ever wished a cookie could feel like a gourmet treat straight out of a bakery while still being approachable for home baking, this is it.
Pretzel Shortbread is a labor of love that combines the rich, buttery texture of classic shortbread with the iconic crunch of mini pretzels. Add a touch of chocolate drizzle, and you’ve got a cookie that’s as visually stunning as it is delicious. Perfect for holiday gatherings, gifts, or simply an indulgent afternoon snack, these cookies are sure to delight anyone lucky enough to try them.
Not only are they fun to make, but the layers of flavor and texture—from the soft interior to the crispy exterior and the chocolatey finish—create a cookie experience that’s hard to forget. Let’s walk through the steps to create these sweet-and-salty delights in your own kitchen.
Recipe Overview
Pretzel Shortbread is a unique cookie that marries buttery shortbread dough with crunchy ground pretzels, topped with coarse salt, sugar, and an optional chocolate drizzle. These cookies are crisp on the outside, tender inside, and deliver a perfect sweet-salty bite in every mouthful.
Ingredients & Instructions
Here’s everything you’ll need to bake these show-stopping cookies, along with tips to get the perfect texture and flavor.
Ingredients
Pretzel Wash:
- 2 1/4 cups water
- 2 tablespoons baking soda
Shortbread Dough:
- 1 cup unsalted butter, softened
- 6 tablespoons dark brown sugar, packed
- 4 tablespoons confectioners sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Kosher or sea salt
- 1 1/3 cups all-purpose flour
- 2/3 cups ground pretzels (about 1 1/2 cups whole mini pretzels)
Egg Wash:
- 1 large egg
- 1 teaspoon water
Garnish:
- Coarse salt
- Coarse sugar (optional)
Chocolate Drizzle:
- 3 ounces dark chocolate, chopped
- Coarse salt and sugar for garnish (optional)
Step-by-Step Instructions
1. Make the Pretzel Wash
Bring water to a boil in a small saucepan. Whisk in baking soda until dissolved. Set aside to cool. This wash gives the cookies a subtle pretzel flavor and helps create a beautiful surface texture.
2. Prepare the Shortbread Dough
In a large mixing bowl, beat softened butter on medium speed until light and fluffy. Add dark brown sugar, confectioners sugar, vanilla extract, and salt, mixing until well combined.
Gradually beat in flour and ground pretzels on low speed until a dough forms that holds together. Avoid overmixing to keep the shortbread tender.
Tip: Pulse mini pretzels in a food processor for a few seconds to get the right texture—fine enough to blend into the dough, yet coarse enough to add crunch.
3. Chill and Roll
Divide the dough in half. Sandwich each portion between parchment paper and roll to about 1/4-inch thick. Freeze for 15 minutes to make cutting easier and to help maintain cookie shape during baking.
4. Cut and Freeze
Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper. Use a cookie cutter to cut the frozen dough into desired shapes. Place on prepared sheets and freeze for 10 minutes.
5. Dip in Pretzel Wash
Dip each frozen cookie into the prepared pretzel wash, then return to baking sheets. Freeze again for 10 minutes to help set the wash and create a crisp exterior.
6. Egg Wash and Garnish
Combine egg and water for the egg wash. Brush each cookie lightly, then sprinkle with coarse salt and, if desired, coarse sugar for extra sparkle and sweetness.
7. Bake the Cookies
Bake the cookies in the preheated oven until burnished and lightly browned. Allow to cool on the baking sheets for 7 minutes before transferring to a wire rack to cool completely.
8. Chocolate Drizzle
Melt dark chocolate in a double boiler or microwave. Drizzle over cooled cookies. Optionally, add a sprinkle of coarse salt and sugar to finish.
Tip: Use a fork or piping bag for a delicate drizzle pattern to make the cookies visually stunning.
Baking Tips & Variations
1. Pretzel Options
- Mini pretzels are ideal, but you can also use crushed pretzel sticks or twists.
- For a bolder salty punch, sprinkle a little extra coarse salt on top before baking.
2. Flavor Enhancements
- Add a teaspoon of cinnamon or a pinch of nutmeg to the dough for a warm, spiced variation.
- Mix in finely chopped nuts like pecans or almonds for added texture.
3. Chocolate Variations
- Swap dark chocolate for milk chocolate or white chocolate for different flavor profiles.
- Drizzle chocolate before baking for a caramelized effect, though be cautious as it may brown quickly.
4. Storage Tips
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze unbaked dough or baked cookies in layers separated by parchment paper for up to 3 months.
Serving Suggestions
These Pretzel Shortbread cookies make a stunning addition to holiday cookie platters, afternoon tea, or as gifts in decorative tins. Pair with coffee, hot chocolate, or a glass of milk for the perfect snack. Their balance of sweet, salty, and buttery crunch makes them a favorite for both kids and adults.
Pretzel Shortbread is a cookie that combines the simplicity of shortbread with the delightful crunch and flavor of pretzels. Finished with a chocolate drizzle and a touch of coarse salt, it’s a treat that’s as elegant as it is irresistible. Whether you’re making them for a special occasion, gifting to friends, or indulging yourself, these cookies are sure to impress with every bite.
With a little patience and attention to detail, you’ll create a batch of cookies that are crunchy, tender, and melt-in-your-mouth delicious. Give yourself the joy of baking these sweet-and-salty delights—they’ll quickly become a favorite in your cookie repertoire.
FAQs
1. Can I make these cookies ahead of time?
Yes! The dough can be frozen before baking. Bake straight from the freezer, adding a few extra minutes to the baking time.
2. Can I use other types of pretzels?
Mini pretzels work best, but crushed twists or sticks are fine. Just pulse to the right texture.
3. How long do these cookies last?
Stored in an airtight container, they last up to 5 days at room temperature, or 3 months in the freezer.
4. Can I skip the chocolate drizzle?
Absolutely! The cookies are delicious on their own, and the chocolate is optional for added decadence.
5. Can I make these gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend and ensure the pretzels are gluten-free.
Pretzel Shortbread combines buttery shortbread with crunchy pretzels, coarse salt, and a chocolate drizzle for the perfect sweet-and-salty cookie treat.
