Festive, easy, and so much fun! I am always a sucker for salt and sweet so buttery pretzel shortbread cookies seemed like the best recipe for your cookie exchange! You can also just eat them yourself. I promise I will not judge.
We are overdue for a cookie recipe! Are you excited?
I am such a snacker. If I can find a way to get snacks in while, at the same time, eating dessert, you best believe I am going to do it. Pretzels and shortbread? Salt and chocolate? You best believe I am going to whip it OUT
I have several cookie recipes on my blog, but none are as unique I guess you can say as this one. With cookie exchange season coming up, I wanted to make sure I had something new this year for your holiday table. I am honestly a savory queen, but there’s something about Christmas cookies that I absolutely love. Plus, exchanges give you a chance to try all the unique flavors of the season. And I cannot wait for y’all to try it out!
These Buttery Pretzel Shortbread Cookies honestly could not be simpler and takes only five ingredients. I was inspired by the pretzel shortbread made by a local bakery here in Philly. Plus, it gives you an opportunity to sound super hip and creative!
For this recipe, you’re going to need pretzel flour. Now, such a thing does not exist as far as I know. However, if you buy some pretzels, you can make if on your own. You can either pulse the pretzels in a food processor like I did or crush them using a rolling pin. It helps to get your frustrations out. This means you can ALSO make this gluten free with some gluten free pretzels (I love this brand).
Then just combine with butter and sugar before pressing into a muffin tin. If you want to make these vegan, feel free to use a plant based butter and coconut sugar. You have to make sure they are cool BEFORE removing them from the tin. I made this mistake and ended up with crumbly cookies.
Feel free to decorate these with drizzled melted chocolate like I did but also with sprinkles. These guys are super buttery, salty, and overall DELICIOUS. You are going to need a glass of milk to go along with this one!
Yields 20 cookies
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 cups pretzel flour (ground up in a food processor, see note above)
- 1/2 cup coconut sugar
- 1 cup butter, softened (or plant based butter)
- 2 oz dark chocolate
- 1/2 teaspoon coconut oil
Preheat oven to 350 degrees fahrenheit. Grease 2 muffin tins with coconut oil or butter and set aside. If you only have one muffin tin, feel free to bake half the dough while keeping the other half at room temperature.
Beat together butter and sugar until fluffy. Add ground pretzel flour and mix until combined. Fill muffin tin halfway with pretzel mizture, then use the bottom of a glass jar or spoon to press the cookies together. Bake for 20 minutes, or until they start to brown. Allow to cool in the pan, then try out with the help for a paring knife.
Melt dark chocolate and coconut together. You can either heat in a microwave in 20 second increments, mixing afterwards, or over a double boiler on the stove. Drizzle melted chocolate over the cookies, then top with sprinkles. EAT.
NOTE: To make the pretzel flour, grind ~3 cups of pretzels into a flour using a food processor or place pretzels in a zip top bag and crush with a rolling pin until fine. The flour should be pretty fine but can have some small chunks of pretzels.