| |

Crumbl Strawberry Pretzel Pie Cookies

Get ready to fall head over heels for these Strawberry Pretzel Pie Cookies, a mouthwatering copycat recipe of Crumbl’s cookie version of the popular dessert. These treats take inspiration from the beloved dessert, Strawberry Pretzel Pie (or as some call it, “Strawberry Pretzel Salad”).

Sugar cookies decorated with pretzels, creamy topping, and strawberry jam with the words, "Strawberry Pretzel Pie Cookies".

The cookies feature a soft, chewy sugar cookie base, sweet homemade whipped cheesecake style topping, strawberry jam, and crunchy salty pretzels.

If you are familiar with Crumbl Cookies, then you know they are constantly creating fun new (and indulgent) cookie flavors. Their cookie twist on the Strawberry Pretzel Dessert is no exception. The original dessert features a crust made with crushed pretzels, a cheesecake-like center, and a strawberry gelatin top. It’s like, the best summertime food you can imagine.

The cookie version is sortof an “inside out” edition, with yummy thick sugar cookies rolled in pretzels and more modest layers of cream and strawberries.

The bright red strawberry jam would make these cookies excellent for a patriotic event or 4th of July party too!

Also try my Key Lime Pie Cookies or Chocolate Chip Skillet Cookies–more tasty Crumbl copycat recipes!

Why You’ll Love This Recipe

  • If you enjoy Strawberry Pretzel Pie dessert, you’ll love this cookie version! It’s kind of like an “inside out” effect!
  • Sweet + salty is one of the best dessert combos and the salty pretzels paired with the creamy whipped topping and strawberry jam is a huge hit.
  • It’s a great recipe for using up a few cups of leftover pretzels!

Ingredients for Strawberry Pretzel Pie Cookies

  • Unsalted Butter – I always use unsalted butter for baking.
  • Granulated Sugar – we’ll use it in the cookies and the homemade whipped topping.
  • Egg – allow it to come to room temperature before using it in your cookies.
  • Vanilla extract – used in the cookies and the homemade whipped topping.
  • All-purpose flour – be sure to use the weights given in the recipe for accuracy.
  • Cornstarch – increases the softness of the cookies.
  • Baking powder – leavening so the cookies will rise correctly.
  • Salt – regular table salt
  • Cream Cheese – used in the homemade cheesecake style whipped topping.
  • Frozen Whipped Topping – also known as Cool Whip! We’ll need to thaw this in advance of making the recipe–just pop the container in the fridge for a few hours (usually about 4). Do not thaw on the countertop!
  • Lemon Juice – just a bit.
  • Strawberry Jam – use your favorite jam here.

The ingredients used in the topping for the cookies:

Ingredients prepped and labeled for the topping for Strawberry Pretzel Pie Cookies: lemon juice, whipped topping, sugar, vanilla extract, cream cheese, strawberry jam.

Substitutions You Can Make

If you like, there are a few substitutions you can make to these cookies to really customize them–or potentially even save some prep time!

Cheesecake Style Whipped Topping

For this recipe I have a really tasty cheesecake-like topping that is great with the cookies and the strawberry jam. If you are really short on time though, you can simply use a scoop of thaw Cool Whip to decorate the cookies and top with the jam. You could also use homemade whipped cream (I’d suggest waiting to decorate until just prior to serving the cookies).

Strawberry Jam

I’ve saved you a bit of time here by calling for a store-bought strawberry jam instead of a homemade version. However, you can also use a favorite strawberry sauce or homemade jam recipe. Just be sure it is thick enough that it doesn’t slide right off the cookies.

Different Flavor of Jam?

Absolutely! Raspberry or blueberry jams would be amazing too.

How to Make Strawberry Pretzel Pie Cookies

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Cookies

The base of these cookies is a basic sugar cookie. You’ll use a hand mixer to cream together the softened butter and granulated sugar until smooth. Add in the egg and vanilla extract and beat until just combined.

Add the dry ingredients and mix until combined. Scoop the cookies, gently flatten each scoop to make a tall disk and roll the edges in crushed pretzels.

Arrange flattened scoops on baking sheets and bake. Cool briefly, then press down centers with the bottom of glass to create wells for the whipped topping and jam. Set aside to cool.

Unbaked sugar cookie & pretzel cookies and the baked version.

Cheesecake Style Whipped Topping

Whip the softened cream cheese until perfectly smooth with a hand mixer. Beat in the sugar, lemon juice, and vanilla extract until smooth. Gently fold in about 1/2 cup of the thawed whipped topping until smooth. Fold in the next 1/2 cup of whipped topping. Chill topping in fridge to firm it up if needed.

A bowl of cream cheese with whipped topping added and folded in.

Decorating the Cookies

Cookies must be completely cool before decorating. Spread a generous layer of the whipped topping on each cookie.

Sugar cookies rolled in pretzel and baked with whipped topping added to the centers.

Then, top with strawberry jam and a pretzel!

Decorating and frosting Strawberry Pretzel Pie Cookies on a baking sheet with whipped topping, jam, and pretzels.

How to Store the Cookies

You can store everything separately if you wish and decorate right before serving. Cookies can be stored in a airtight container at room temperature for up to 5 days. Whipped topping can be stored in the fridge for up to 5 days.

Decorated cookies can be stored in the fridge for up to 5 days (I like to allow the cookies to come to room temp for 20-30 minutes before eating though!).

You may also freeze the decorated cookies. Gently wrap cookies in plastic wrap and package in freezer safe bags or containers. Freeze for 1-2 months. Flash-freezing is also a great way to freeze them. Note that after freezing or refrigerating the cookies, the pretzels will be softer. 

FAQS for Cookies

Sometimes things just don’t turn out the way we hope! If your cookies aren’t perfect, read through these troubleshooting tips to figure out what went wrong.

Cookies Too Dry?

If your cookies are dry, this problem could be one of two of things. First, the flour may have been measured incorrectly. If too much flour was added, the dough probably felt dry and crumbly. I highly suggest always using a scale when you bake!

Or, the cookies might be overbaked. These cookies should be baked until they are just barely golden brown on the edges. If you struggle to get perfectly done cookies, bake a tester cookie before you bake the others (noting that a full tray of cookies will need just a bit more time than a single cookie).

Cookies Turned Out Too Flat?

This problem is usually caused by a dough that is too warm. Perhaps the butter was too melty or you are working in a very warm kitchen. If the dough seems to sticky and hard to work with, give it an hour or two in the fridge to chill before baking.

Why Did My Cookies Burn?

Cookies can burn if left in the oven too long of course, but if you have consistent issues with burnt edges and overcooked baked goods, it’s time to invest in an oven thermometer. If the oven temp is off it will negatively affect your baking–and even the best recipes won’t work correctly.

More Recipes Like This

If you loved this recipe, also try my recipes for Chocolate Chip Skillet Cookies, Mini Chocolate Chip Cookies, and a Single Serve Sugar Cookie! Love strawberries? Try Strawberry Whipped Cream, made with freeze-dried strawberries!

If you loved this recipe, leave a 5-star rating!
Thanks so much for trying one of my recipes!

A closeup of a Strawberry Pretzel Pie Cookie decorated with creamy topping, jam, and a pretzel.

Strawberry Pretzel Pie Cookies

Strawberry Pretzel Pie Cookies are a Crumbl copycat recipe that you will love! These cookies are inspired by the popular dessert, Strawberry Pretzel Pie (sometimes called a "Salad"!). They feature a soft and chewy sugar cookie base rolled in salty pretzels and are topped with a sweet whipped topping, strawberry jam, and a decorative pretzel. A delicious salty-sweet combo!
No ratings yet
Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 13 cookies
Calories 340 kcal

Ingredients
  

Pretzel Cookies

  • 8 tablespoons unsalted butter, room temp 4 ounces
  • 1 cup granulated sugar 7 ounces
  • 1 large egg, room temp
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour 7.5ounces
  • 2 tablespoons cornstarch
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups pretzels about 2.5 ounces

Whipped Cheesecake Style Topping

  • 5 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 cup frozen whipped topping, thawed (i.e. "Cool Whip")
  • ¾ cup strawberry jam
  • extra pretzels for decoration (13 pretzels, one per cookie)

Instructions
 

Cookies

  • Preheat oven to 350°F. Line two large baking sheets with parchment paper. Crush pretzels into medium-small pieces and place in a small bowl.
  • In a large bowl, use a hand mixer on low speed to cream together the softened butter and granulated sugar until smooth. Beat about 2 minutes until the mixture is lighter in color and fluffy. Add in the egg and vanilla extract and beat until just combined.
  • Add the flour, cornstarch, baking powder, and salt to the dough and mix everything together on low. Use a spatula to incorporate any remaining flour. Don't overmix.
    Divide or scoop the dough into 13 cookies (I used a 3 tablespoon scoop). Gently flatten each scoop to about 3/4" tall and roll the edges in the crushed pretzels. Discard any remaining pretzels from this step.
  • Arrange flattened scoops on baking sheets a few inches apart and bake for 12-15 minutes or until puffed and beginning to turn golden brown on the edges. The centers will still be soft/slightly underbaked. Don't overbake.
  • Allow to cool for 3-5 minutes, then gently press down the centers to create a well for the whipped topping. Use the bottom of a small glass, your fingers, or a cookie scoop for this. Carefully move cookies to a cooling rack to finish cooling.

Whipped Cheesecake Style Topping

  • Using a medium bowl and hand mixer with beaters attached, beat the softened cream cheese until perfectly smooth. Beat in the sugar, lemon juice, and vanilla extract until smooth.
  • Use a spatula to gently fold in about 1/2 cup of the thawed whipped topping until smooth. Fold in the rest of the thawed whipped topping until mixture is smooth. A lot of the fluffiness will be lost as you fold it in, so don't worry about it too much, but do try to be gentle! If topping is too thin, place in the fridge (about 30 minutes) to set up before decorating cookies.

Decorating the Cookies

  • Cookies must be completely cool before decorating.
    Apply a small scoop of the whipped cheesecake style topping to each cookie and gently spread and swirl with a small offset spatula or a butter knife.
    For a neat look I like to pipe a large swirl on with a 1A round piping tip and then just even it out with a small spatula.
    Top each cookie with a swirl of jam, leaving some white edges of the whipped topping showing. Top with a pretzel!

Notes

How to Store the Cookies

You can store everything separately if you wish. Store unfrosted cookies in a airtight container at room temperature for up to 5 days. The whipped cheesecake style topping can be stored in the fridge for up to 5 days.
Decorated cookies can be stored in the fridge for up to 5 days (I like to allow the cookies to come to room temp for 20-30 minutes before eating though!).
You may also freeze the decorated cookies. Gently wrap cookies in plastic wrap and package in freezer safe bags or containers. Freeze for 1-2 months. Flash-freezing is also a great way to freeze them.
Note that after freezing or refrigerating the cookies, the pretzels will be softer. 

How to Thaw Whipped Topping

This recipe calls for thawed frozen whipped topping (Cool Whip or a similar product). This product should always be thawed in the fridge. Never thaw at room temperature as that will create a soupy texture which we do not want.

Exchange Cool Whip for Homemade Whipped Cream

If you prefer, you can exchange the Cool Whip for homemade whipped cream. You will want 1 cup whipped cream (so you’ll need about 1/2 cup of heavy whipping cream to whip up). After preparing whipped cream using your desired recipe, simply follow the instructions in the recipe as written. 

Can I Use Homemade Strawberry Sauce?

Yes! Sounds delicious. Go ahead and use your favorite recipe–just be sure that the sauce is relatively thick so it doesn’t slide off the cookie.

Nutrition

Calories: 340kcalCarbohydrates: 54gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 42mgSodium: 251mgPotassium: 79mgFiber: 1gSugar: 31gVitamin A: 385IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating