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Strawberry-Pretzel Thumbprint Cookies

Strawberry-Pretzel Thumbprint Cookies
  • Prep 30 min
  • Total 1 hr 40 min
  • Ingredients 10
  • Servings 38
These thumbprint cookies taste just like your favorite strawberry pretzel salad! Soft Pillsbury™ sugar cookie dough, crunchy, salty pretzels, sweet strawberry jam and a tangy cream cheese drizzle combine to make a cookie that's truly irresistible any time of year.
Updated September 21, 2020

Ingredients

Cookies

  • 2 1/2 cups mini pretzel twists, coarsely crushed
  • 2 tablespoons granulated sugar
  • 2 tablespoons butter, melted
  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 3 oz (from 8-oz package) cream cheese, softened
  • 1/3 cup all-purpose flour
  • 1/3 cup seedless strawberry jam, stirred

Cream Cheese Drizzle

  • 2 oz (from 8-oz package) cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons milk

Steps

  • 1
    Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In small bowl, mix crushed pretzels, granulated sugar and melted butter. Set aside.
  • 2
    In large bowl, break up cookie dough. Add 3 oz cream cheese and the flour; mix with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • 3
    Shape dough into 38 (1 1/4-inch) balls. Roll into pretzel mixture, pressing slightly to stick. Place balls 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  • 4
    Bake 10 to 13 minutes or until edges are set and light golden brown. Immediately remake indentation in each cookie with back of teaspoon. Cool 1 minute; remove from cookie sheets to cooling racks. Spoon rounded 1/4 teaspoon jam into each indentation. Cool completely, about 30 minutes.
  • 5
    In small bowl, beat Cream Cheese Drizzle ingredients with spoon until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle on tops of cookies.

  • To crush pretzels, transfer to resealable food-storage plastic bag, and seal. Crush with rolling pin until coarsely crushed.
  • Try blackberry or raspberry jam for a twist on these cookies.
  • To soften cream cheese, microwave uncovered on Medium-Low (30%) 15 to 20 seconds.
  • Cookies are best served the same day. For leftover cookies, store cookies in covered container in refrigerator.

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
90mg
4%
Potassium
15mg
0%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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