Lemon Pistachio Pretzel Cookies
Brighten up your cookie game with these delightful Lemon Pistachio Pretzel Cookies! Combining a zesty lemon-infused dough with the nutty crunch of chopped pistachios and crushed pretzels, these cookies strike the perfect balance between sweet and savory. Each batch is brilliantly shaped into charming pretzels, adding a unique and playful twist to your dessert spread. The finishing touch? A silky lemon glaze drizzled on top, accented with a sprinkle of coarse sea salt for that irresistible flavor pop. Ready in under 35 minutes, these cookies are a show-stopping treat for any occasion and the ultimate way to satisfy your citrus cravings!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 100 grams granulated sugar
- 50 grams brown sugar
- 1 piece large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 280 grams all-purpose flour
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- 100 grams chopped pistachios
- 50 grams crushed pretzels
- 100 grams powdered sugar
- 2 tablespoons heavy cream
- 0.5 teaspoon lemon extract (optional)
- to taste coarse sea salt (for topping)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg, lemon zest, and fresh lemon juice until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the chopped pistachios and crushed pretzels, taking care not to overmix.
Divide the dough into small portions (about 1 tablespoon each) and roll each portion into a thin rope, about 6-8 inches long.
Shape each rope into a small pretzel by forming a loop and twisting the ends over each other before pressing them onto the loop.
Place the shaped cookies on the prepared baking sheets, leaving about 2 inches of space between them.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, make the lemon glaze by whisking together the powdered sugar, heavy cream, and lemon extract (if using) until smooth.
Once the cookies are completely cool, drizzle the lemon glaze over the tops and sprinkle with coarse sea salt as desired.
Allow the glaze to set for 15-20 minutes before serving. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 534.9 g | 195% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 255.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 298 mg | 23% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
