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Cream Cheese Pretzel Cookies

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“Someone was looking for this recipe and I became intrigued. I had tasted these also and loved them. I went on a hunt and looked at several recipes. I "cut and pasted" and put together a recipe that met the specifications. I made them and they were "The Bomb!" Note* Dough should be refrigerated at least four hours.”
READY IN:
44mins
YIELD:
24 Pretzel Cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix butter, cream cheese, and sugar in a mixing bowl with electric mixer.
  2. Add egg, vanilla, and almond extract and mix.
  3. Slowly add flour, salt, and baking powder and fold into mixture with a spoon.
  4. Dough should be slightly sticky.
  5. Divide dough into 4 equal parts and roll into a ball and place into a large mixing bowl.
  6. Chill dough in refrigerator for at least 4 hours.
  7. May be chilled overnight.
  8. Preheat oven to 350°F.
  9. Work with one section of chilled dough at a time.
  10. Place dough on a floured surface and sprinkle course sugar on surface.
  11. Break off a piece of dough about the size of a large meatball and roll it into a rope about 12 inches long, roll dough in course sugar to coat dough.
  12. Shape into a pretzel shape and transfer to cookie sheet lined with parchment paper or lightly greased cookie sheet.
  13. Repeat with remaining cookie dough.
  14. Bake at 350°F for 14-16 minutes or until golden and lightly brown.
  15. May melt chocolate morsels to dip cookie in after cookie is baked and cooled.

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