This post has Glazed Pretzel Cookies recipes in three flavors. Fragrant Bourbon Vanilla, Delicate Almond and Sassy Peppermint. The cookies are an easy mix of a shortbread type cookie. However, the dough needs to be chilled one hour before using. Form and bake the pretzels, then dip them in a flavored sugar glaze. You’re done.
Make these Glazed Pretzel Cookies even prettier by enhancing their flavors with decorations. I sprinkled the vanilla pretzel cookies with vanilla flavored gold sparkle sugar. For the almond version, I scattered crushed raw almonds over the tops. The peppermint pretzel cookies are
My pantry houses several
I receive no financial compensation for this post, only product to test.
The Nielsen-Massey Flavors Bundle Giveaway:
To enter the giveaway, “like” BOTH this post on my German Food With a Twist Facebook Page and the page itself by December 23rd. I will randomly draw a winner who will receive this Nielsen-Massey Holiday Flavors Bundle of gorgeous extracts: Madagascar Bourbon Vanilla, Pure Almond and Organic Pure Peppermint. Good only for participants in the USA.
Baking together is one of the best and most delicious ways to bond with family and friends during the holiday season. This Glazed Pretzel Cookie is a great recipe to make with your families, It is an especially fun project to do with kids of all ages.
Mix Up the Flavors:
Mix the vanilla and peppermint extracts in one cookie or the vanilla together with the almond. Whichever combination you choose, using high-quality ingredients, like these extracts will elevate your baking game.
How to Shape A Pretzel Cookie:
Along with the recipes, here’s a mini lesson on how to form pretzel cookies. To create pretzels shapes, follow these steps:
- Roll out the dough into 10 inch ropes. Cross the left side over the right side.
2. Twist the two ends once again to the left.
3. Pull the top loop downwards to the ends.
These Glazed Pretzel cookie recipes each yield a lot of cookies, over 40 in each recipe. However, you can halve the ingredients.
Vanilla Glazed Pretzel Cookies:
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 egg
- 2/3 cup butter room temperature
For the Glaze:
- 1+1/2 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 1-3 tablespoons milk
- Sparkle Sugar use any color you prefer
Instructions
Make The Cookies:
-
In a mixing bowl whisk all the dry ingredients together.
-
Beat in the extract, egg, and butter until everything is combined.
-
The dough will be crumbly.
-
Lay out a piece of plastic cling film and transfer the dough on top.
-
Wrap the dough in the plastic, gently squeezing everything together.
-
Refrigerate for 1 hour
-
Remove the dough from the fridge and let stand on the counter for 10 minutes.
-
Preheat oven to 400 degrees F. Line 2 baking sheet with parchment paper.
-
Break 1/3 of the dough and tightly wrap up the unused portion of the dough. You don’t want it to dry out.
-
Knead the dough portion with warm hands until it becomes more elastic.
-
Roll the dough out into 10” ropes.
-
Pull the two ends of each rope below and cross them placing the left piece on top of the right piece.
-
Twist the two ends one more time.
-
Pull the top of the loop down from above, forming a pretzel shape.
-
Press the ends into the round loop and pinch them.
-
Transfer the shapes to the prepared baking sheets.
-
Place in the oven and bake for 8 minutes.
-
Repeat the above process using the dough 1/3 at a time.
-
Remove from oven and transfer the cookies to a wire rack, then place the rack over the parchment lined baking sheet.
Glaze the cookies:
-
In a separate bowl whisk together the powdered sugar, vanilla extract, and milk.
-
Make sure the parchment papers under the rack are clean, no cookie crumbs, etc.
-
Dip the cookies in the glaze and place back on the rack.
-
While the glaze is wet, sprinkle with sparkle sugar.
-
Let the glaze dry completely before transferring to a plate and serving.
-
If you need more glaze, scrape it off the parchment paper into the bowl and continue glazing.
Almond Glazed Pretzel Cookies
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1 teaspoon pure almond extract
- 1/4 teaspoon salt
- 1 egg
- 2/3 cup butter, room temperature
For the Glaze:
- 1+1/2 cups powdered sugar
- 1 tablespoon pure almond extract
- 1-3 tablespoon milk
- 1/4 cup crushed raw almonds
Instructions
Make The Cookies:
-
In a mixing bowl whisk all the dry ingredients together.
-
Beat in the extract, egg, and butter until everything is combined.
-
The dough will be crumbly.
-
Lay out a piece of plastic cling film and transfer the dough on top.
-
Wrap the dough in the plastic, gently squeezing everything together.
-
Refrigerate for 1 hour
-
Remove the dough from the fridge and let stand on the counter for 10 minutes.
-
Preheat oven to 400 degrees F. Line 2 baking sheet with parchment paper.
-
Break 1/3 of the dough and tightly wrap up the unused portion of the dough. You don’t want it to dry out.
-
Knead the dough portion with warm hands until it becomes more elastic.
-
Roll the dough out into 10” ropes.
-
Pull the two ends of each rope below and cross them placing the left piece on top of the right piece.
-
Twist the two ends one more time.
-
Pull the top of the loop down from above, forming a pretzel shape.
-
Press the ends into the round loop and pinch them.
-
Transfer the shapes to the prepared baking sheets.
-
Place in the oven and bake for 8 minutes.
-
Repeat the above process using the dough 1/3 at a time.
-
Remove from oven and transfer the cookies to a wire rack. Place the rack over the parchment lined baking sheet.
Glaze the cookies:
-
In a separate bowl whisk together the powdered sugar, almond extract, and milk.
-
Make sure the parchment papers under the rack are clean, no cookie crumbs, etc.
-
Dip the cookies in the glaze and place back on the rack.
-
While the glaze is wet, sprinkle with chopped almonds.
-
Let the glaze dry completely before transferring to a plate and serving.
-
If you need more glaze, scrape it off the parchment paper into the bowl and continue glazing.
Peppermint Glazed Pretzel Cookies
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1 teaspoon pure peppermint extract
- 1/4 teaspoon salt
- 1 egg
- 2/3 cup butter room temperature
For the Glaze:
- 1+1/2 cups powdered sugar
- 1 teaspoon peppermint extract
- 1-3 tablespoon milk
- 2 candy canes – crushed
Instructions
Make The Cookies:
-
In a mixing bowl whisk all the dry ingredients together.
-
Beat in the extract, egg, and butter until everything is combined.
-
The dough will be crumbly.
-
Lay out a piece of plastic cling film and transfer the dough on top.
-
Wrap the dough in the plastic, gently squeezing everything together.
-
Refrigerate for 1 hour.
-
Remove the dough from the fridge and let stand on the counter for 10 minutes.
-
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
-
Break 1/3 of the dough and tightly wrap up the unused portion of the dough. You don’t want it to dry out.
-
Knead the dough portion with warm hands until it becomes more elastic.
-
Roll the dough out into 10” ropes.
-
Pull the two ends of each rope below and cross them placing the left piece on top of the right piece.
-
Twist the two ends one more time.
-
Pull the top of the loop down from above, forming a pretzel shape.
-
Press the ends into the round loop and pinch them.
-
Transfer the shapes to the prepared baking sheets.
-
Place in the oven and bake for 8 minutes.
-
Repeat the above process using the dough 1/3 at a time.
-
Remove from oven and transfer the cookies to a wire rack, then place the rack over the parchment lined baking sheet.
Glaze the Cookies:
-
In a separate bowl whisk together the powdered sugar, peppermint extract, and milk.
-
Make sure the parchment papers under the rack are clean, no cookie crumbs, etc.
-
Dip the cookies in the glaze and place back on the rack.
-
While the glaze is wet, sprinkle with crushed candy cane.
-
Let the glaze dry completely before transferring to a plate and serving.
-
If you need more glaze, scrape it off the parchment paper into the bowl and continue glazing.
Like this Glazed Pretzel Cookies Recipe? Try some of these others:
