Cinnamon Spiced Pretzel Cookies


It’s November so it’s the perfect time to have something chewy crunchy Cinnamon Spiced with your hot coco, tea or coffee. These Cinnamon Spiced Pretzel cookies are perfect for a nice little treat, just to get those winter bugs away. Super easy to bake and you can even get your little ones to help! 

Here’s how you make them! 

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp ground cardamom
  • 2 large eggs
  • 1 cup  semisweet chocolate chips (you can use milk chocolate if you dont like it as dark)
  • 1 cup crushed pretzels (make sure they arent finely crushed, just small bits so you feel the crunch when you bite into them)
  • 40 whole pretzels (only for decoration purposes 🙂  )

 

 METHOD

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour, cinnamon, nutmeg, cardamom and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips and the crushed pretzels. Place the dough in the fridge for 30 min, so the dough chills and is set enough for you to roll into balls.

  2. Once the dough has chilled, take about 1 tbsp of the dough and roll into balls and place them about 2 inches apart on baking sheets lined with parchment paper. Top each dough ball with one whole pretzel, press gently so it sticks into the dough. (Dont worry if you crack some pretzels, it adds to the homebaked look! 😉 )

  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Enjoy!

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