Strawberry Pretzel Cookies
Published on September 02, 2026
Quick Summary
These Strawberry Pretzel Cookies are soft, chewy, sweet, and salty, with crushed pretzels baked right into the dough, creamy white chocolate chips, and little bursts of freeze-dried strawberries in every bite. The cookies are finished with flaky sea salt and extra toppings for the perfect sweet-and-salty treat.
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Pin ItSweet, Salty, and So Good: Strawberry Pretzel Cookies
Strawberry pretzel salad is a classic dessert for a reason. The combination of salty pretzels, sweet strawberries, and creamy sweetness is so good, and I thought those flavors would be just as delicious in cookie form. These Strawberry Pretzel Cookies are my fun twist on the classic dessert, and they are every bit as delicious as they sound.
The cookies are soft and chewy with pretzel crumbs mixed right into the dough, plus crunchy chopped pretzels, freeze-dried strawberries, and creamy white chocolate chips. The freeze-dried strawberries add plenty of strawberry flavor without adding extra moisture to the cookie dough, so the cookies stay soft and chewy. A sprinkle of flaky sea salt on top brings all of the flavors together.
I love adding a few extra pretzel pieces, strawberries, and white chocolate chips to the tops of the warm cookies. They look pretty, and you get a little bit of everything in every bite. The sweet-and-salty combination is hard to beat!
These cookies are perfect for summer parties, showers, birthday celebrations, holiday cookie trays, cookie exchanges, or anytime you need a fun dessert. They would also be a great addition to a bake sale or dessert table because they are a little unexpected and so easy to grab and enjoy.
If you love strawberry pretzel salad, or just love a good sweet-and-salty cookie, you need to make these! They are such a fun way to enjoy those classic flavors in a whole new form.
Table of Contents
Ingredients (with Helpful Notes)
- Mini pretzel twists: You will use these for both the pretzel crumbs and the chopped pretzel pieces. Mini twists are easy to crush and have plenty of salty flavor.
- All-purpose flour: Spoon and level the flour for the most accurate measurement. Too much flour can make the cookies dry.
- Baking soda and baking powder: The combination gives the cookies the right amount of lift while keeping them soft and chewy.
- Kosher salt: A little salt in the dough helps balance all of the sweetness.
- Unsalted butter: Use cool room-temperature butter. It should be soft enough to mix but not warm or greasy.
- Light brown sugar: Brown sugar keeps the cookies soft and chewy and adds a little extra caramel-like flavor.
- Granulated sugar: A little white sugar helps with sweetness and gives the cookies slightly crisp edges.
- Eggs: Bring them to room temperature if possible so they incorporate easily into the dough.
- Vanilla extract: Vanilla rounds out all of the flavors.
- White chocolate chips: Use your favorite good-quality white chocolate chips. Save a few extra for pressing onto the tops of the warm cookies.
- Freeze-dried strawberries: Look for plain freeze-dried strawberries without added sugar. Roughly chop them so you get strawberry flavor in every bite.
- Flaky sea salt: Don’t skip this! A little sprinkle on top makes the sweet and salty flavors really pop.
- Extra pretzels and strawberries: These are optional, but I love adding them to the tops because they make the cookies look extra pretty.
Tips for Making the Cookies
Use freeze-dried strawberries. Fresh strawberries contain too much moisture for this cookie dough and can make the cookies spread or become soggy. Freeze-dried strawberries give you concentrated strawberry flavor without the extra liquid.
Pretzels in the dough. You want the pretzels for the dough ground into fine crumbs, almost like a coarse flour. For the chopped pretzels that get folded into the dough, keep them in small pieces so you get plenty of crunch.
Don’t overmix. Once you add the dry ingredients, mix just until everything comes together. Overmixing can lead to tougher cookies.
Give the cookies room to spread. Place the dough balls about 2 inches apart on the baking sheet so the cookies have room to spread without running into each other.
Don’t overbake. This is especially important for soft, chewy cookies. The edges should be lightly golden, while the centers should still look soft when you pull them from the oven. They will continue to set as they cool on the baking sheet.
Make them pretty. As soon as the cookies come out of the oven, gently press a few extra white chocolate chips, pretzel pieces, and strawberry pieces into the tops. Finish with flaky sea salt.
Let them cool on the baking sheet. Give the cookies about 5 minutes to set before transferring them to a cooling rack. This helps them hold their shape.
How to Store
- Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For the best texture, keep them in a single layer or place parchment paper between layers.
- You can also freeze the baked cookies. Once they are completely cool, place them in a freezer-safe container or freezer bag and freeze for up to 3 months. Let them thaw at room temperature before serving.
- For the freshest cookies, you can also freeze the cookie dough balls. Scoop the dough, place the dough balls on a baking sheet, and freeze until solid. Transfer them to a freezer bag or container. Bake from frozen, adding a couple of extra minutes to the baking time.
Strawberry Pretzel Cookies
Ingredients
For the cookies:
- 2 cups mini pretzel twists
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at cool room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup chopped pretzels
- 3/4 cup roughly chopped freeze-dried strawberries
For garnish:
- Flaky sea salt, for sprinkling
- Extra white chocolate chips, pretzels, and strawberries
Instructions
- Preheat oven. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Make pretzel crumbs. Put the pretzels in a food processor or blender, and blend until you have finely ground pretzel crumbs. You should have 1 cup of crumbs.
- Whisk dry ingredients. In a medium bowl, whisk together the pretzel crumbs, flour, baking soda, baking powder, and salt. Set aside.
- Cream butter & sugars. Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla extract. Mix until combined.
- Add dry ingredients. Add the dry ingredients and mix until just combined. Don’t over mix.
- Add mix-ins. Stir in the white chocolate chips, pretzels, and freeze dried strawberries.
- Scoop. Scoop 2 tablespoons of the dough into a ball. Place dough balls on prepared baking sheet, about 2-inches apart.
- Bake. Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
- Garnish and cool. Remove from the oven and sprinkle with flaky sea salt. Gently press white chocolate chips, pretzels, and strawberries on top of the warm cookies, if desired. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
- You should have about 1 cup of finely ground pretzel crumbs after processing the pretzels.
- Use freeze-dried strawberries, not fresh strawberries, for the best texture.
- Don’t overbake the cookies. The centers should still be soft when removed from the oven.
- Press extra white chocolate chips, pretzels, and strawberries onto the warm cookies for a pretty finish.
- A sprinkle of flaky sea salt is highly recommended, it balances the sweetness and makes the strawberry and pretzel flavors shine.
- Store the cookies in an airtight container on the counter for up to 3 days. You can freeze the cookies for up to 3 months.
Nutrition
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Variations
- Chocolate: Swap the white chocolate chips for semisweet, milk, or dark chocolate chips for a richer cookie.
- Peanut butter: Add a handful of peanut butter chips for a strawberry-peanut butter twist.
- Chocolate drizzle: Once the cookies are completely cool, drizzle them with melted white or dark chocolate.
- Sprinkles. Add sprinkles for a festive cookie, especially fun for holidays!
More Cookie Recipes
- Chocolate Dipped Pretzel Cookies
- Strawberry Cheesecake Cookies
- Pretzel Toffee Chocolate Chip Cookies
- Strawberry Chocolate Cookies
- White Chocolate Macadamia Nut Cookies
Check out all of my COOKIE RECIPES!
