Pretzel Cookies

Pretzel Cookies – As soon as I saw these pretzel cookies in my Everyday Food magazine, I knew I would make them this year. This is a really, really good sugar cookie (or all in one dough) recipe.

The dough was easy to whip up and then I chilled them before putting them in the oven.

I didn’t have sanding sugar, so I sprinkled some with coconut, some with more regular sugar and some with leftover mint chips. I had fun shaping them into pretzels. And with our new countertops, the dough stayed chilled for so much longer. Yay!!

Enjoy these cute cookies!


All in one dough

Everyday Food


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour (spooned and leveled)


1. In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy.

2. Add yolks, one at a time, scraping the bowl after each addition.

3. Add vanilla.

4. With mixer on low, add flour; mix just until combined.

5. Wrap in plastic; chill until firm, about 1 hour.

6. To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.

7. Shape into pretzels with these directions.

8. After forming cookies, place on parchment paper, 1 inch apart.

9. Bake until pale golden, 13-15 minutes, rotating sheets half-way through.

Pretzel Cookies

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