Copycat Crumbl Strawberry Pretzel Cookie
This Copycat Crumbl Strawberry Pretzel Cookie recipe offers a perfect blend of sweet and salty with a soft, chewy cookie base topped with creamy strawberry frosting and crunchy pretzel pieces. Inspired by Crumbl’s popular flavor, this homemade version is a showstopper that brings together the best of all textures—rich, creamy, crispy, and buttery—into one irresistible cookie. Perfect for parties, gatherings, or just satisfying your sweet tooth, these cookies are sure to become a new favorite in your baking repertoire!Nutrition Facts (Per Serving)Calories: ~320 kcal, Total Fat: 16g, Saturated Fat: 9g, Cholesterol: 45mg, Sodium: 180mg, Total Carbohydrates: 40g, Sugars: 24g, Fiber: 1g, Protein: 4gEstimated based on one serving (assuming 12 servings per batch)
Equipment
- Mixer (Hand or Stand): 1 unit
- Baking Sheets: 2 units
- Parchment Paper: Enough to line both baking sheets
- Cookie Scoop (2-tablespoon size): 1 unit
- Mixing Bowls: 2 units (one for wet ingredients, one for dry ingredients)
- Whisk: 1 unit
- Wire Cooling Rack: 1 unit
- Spatula or Offset Spatula: 1 unit
Ingredients
For the Cookie Dough:
- 2 ½ cups 312 g All-purpose flour
- 1 teaspoon 5 g Baking soda
- ½ teaspoon 2 g Salt
- 1 cup 226 g Unsalted butter, softened
- 1 cup 200 g Brown sugar, packed
- ½ cup 100 g Granulated sugar
- 2 large Eggs
- 2 teaspoons 10 ml Vanilla extract
For the Strawberry Cream Cheese Frosting:
- 8 oz 226 g Cream cheese, softened
- ¼ cup 57 g Unsalted butter, softened
- 2 cups 240 g Powdered sugar
- 2 tablespoons 30 g Strawberry jam or puree
- ½ teaspoon 2.5 ml Vanilla extract
- Pinch of salt
- For the Pretzel Topping:
- 1 cup 60 g Pretzels, broken into small pieces
- Optional: Extra sugar or salt for sprinkling
Instructions
Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
Shape and Bake the Cookies:
- Scoop dough using a 2-tablespoon cookie scoop and roll into balls. Place them on the prepared baking sheets about 2 inches apart, and gently press down on each cookie to flatten slightly.
- Bake for 10-12 minutes, or until the edges are golden brown. The centers should be soft but set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack.
Make the Strawberry Cream Cheese Frosting:
- In a mixing bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, mixing until smooth.
- Stir in strawberry jam or puree, vanilla extract, and a pinch of salt. Mix until the frosting is smooth and creamy.
Assemble the Cookies:
- Once the cookies are fully cooled, spread a generous layer of frosting on each cookie using a spatula or offset spatula.
- Top each frosted cookie with broken pretzel pieces, pressing them gently into the frosting for a secure hold.
Optional Final Touches:
- If desired, sprinkle a little extra sugar or salt on the pretzels to add an extra flavor punch.
- Let the cookies sit for 10 minutes to allow the frosting to set slightly before serving.
Notes
- Chilling the dough: For thicker cookies, you can chill the dough in the refrigerator for 30 minutes before baking. This helps prevent excessive spreading during baking.
- Pretzel options: You can use regular-sized pretzels or mini pretzels for the topping, depending on your preference. Make sure they’re crushed into small, bite-sized pieces so they adhere well to the frosting.
- Strawberry flavor: For a more intense strawberry flavor, you can substitute strawberry jam with fresh strawberry puree, though the texture of the frosting may change slightly.
- Storage: Store these cookies in an airtight container at room temperature for up to 3 days. For longer shelf life, store them in the fridge for up to 7 days or freeze for up to 3 months.