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”).

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:

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.

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.

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

Then, top with strawberry jam and a pretzel!

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.
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).
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.
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!
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Thanks so much for trying one of my recipes!

Strawberry Pretzel Pie Cookies
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!