Pretzel Shortbread Cookies

November 23, 2014

Test Kitchen-Approved

Author Notes: To make the pretzel flour, blend approximately 240 grams of pretzels (they can be gluten-free) in a food processor until you have a very fine "flour."molly yeh

Makes: 18 to 20 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup sugar
  • 2 cups pretzel flour (see headnote)
  • chocolate, for drizzling (optional)
  • sprinkles, for decorating (optional)
In This Recipe

Directions

  1. Preheat oven to 350º F. Grease 2 cupcake pans and set aside. (If you're just using 1 pan, you can keep the dough at room temperature while the first batch bakes and cools.)
  2. Beat together the butter and sugar until fluffy. Add the pretzel flour and beat until combined and the mixture forms large crumbs. Fill up the cupcake tins halfway and then press down firmly (it helps to use the back of a spoon or bottom of a glass). Bake for 20 minutes, until they start to brown. Important: Let them cool in the pan and then gently lift them out. You can use a sharp knife on the edges to loosen them from the pan.
  3. If desired, drizzle with melted dark chocolate and decorate with sprinkles. Enjoy!

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Reviews (7) Questions (0)

7 Reviews

Kirsten S. November 14, 2017
What a rich, delicious flavor! Making pretzel flour is genius, and I love the uniform size and shape that the muffin tin gives. Definitely crumbly (I even added an egg to the recipe), but a nice, easy recipe and one that is worth the crumb catching! I kind of want to top this with some sweet peanut butter and dunk the entire thing in a chocolate coating. But that's for another night!
 
Kendra A. June 22, 2015
These are amazingly delicious! I used mini muffin tins as Angie suggested, and filled them about to the top. It made 26 with plenty of dough for nibbling. Total cook time was about 18 minutes. They are pretty crumbly, but I pressed them in with the back of a spoon. They are holding together fine to eat as cookies--but I think they might be great crumbled over ice cream too!
 
Teri P. February 11, 2015
can't I just roll these and chill 'em a bit and then cut them like a traditional shortbread cookie? anybody try this or are they too crumbly?
 
Morgan December 13, 2014
I just made these and they're tasty! But soooo crumbly! I added an egg to the second batch to get them to hold together better and that helped.
 
etalerman December 5, 2014
Should the pretzels be with or without salt?
 
Beth December 6, 2014
Probably with, since there's no salt anywhere else in the recipe.
 
Angie December 7, 2014
Definitely with salt. I just made these and they're delicious little bites. I used mini muffin pans so I could have more bite-sized versions to use on cookie trays for the holidays. If you do this, just bake them for 12-14 minutes vs. 20. I love the salty/sweet combination of these!