Introducing the Strawberry Pretzel Cookie, a unique twist on the classic Midwestern dessert that’s perfect for summer! Combining a crunchy, buttery cookie base with a creamy cream cheese layer and a fresh strawberry jello topping, this cookie has the perfect blend of textures and flavors and is easy to make!
Growing up in the Midwest, we always had strawberry pretzel salad! This unique dessert typically combines a mix of sweet and salty flavors with a crunchy pretzel crust, a creamy layer of cream cheese and whipped topping and a fruity strawberry jello topping. It’s definitely not a salad in the traditional sense, but the layered nature of the dessert is probably why the name stuck, even though it’s clearly a dessert!
The other day, a friend of mine asked me if I had ever tried the strawberry pretzel cookie from Crumbl, and even though I hadn’t it sparked the inspiration to make this delicious childhood salad into cookie form!
What makes this cookie so special is that there are three layers that offer different flavors and textures that all come together so well:
Cookie: The light buttery cookie layer is made like a Russian tea cookie but without the powdered sugar. Pretzels are added for a sweet and salty crunch!
Creamy: Cream cheese and cool whip come together for the most tangy, fluffy, midwestern topping that adds a layer of indulgence.
Jello: A packet of jello is mixed with fresh strawberries for the ultimate fruity flavor on top. I never thought I would put jello on top of a cookie, but I’m not mad about it!
Even though there are three parts, making them is super easy and fun! Start by mixing butter, powdered sugar, salt, vanilla, flour, and crushed pretzels for the cookie dough, then bake until golden. While the cookies cool, mix cream cheese, Cool Whip, and sugar for the creamy layer and spread it on the cooled cookies. Prepare the strawberry jello, add chopped fresh strawberries, and spoon it over the cream cheese layer. Chill until set, and they’re ready to enjoy!
These pretzel cookies with strawberries are an iconic summer treat! Serve them at barbecues, picnics, family parties, or holidays. Pair them with ice cream for an extra indulgent treat, or enjoy them with a refreshing glass of lemonade. I had to get these out of our house because we were eating them so quickly. We just love the combination of sweet and salty, plus the crunchy and creamy mix of textures, and I know you will, too!
Butter – Adds richness and moisture to the cookie dough, creating a tenderness along with a buttery flavor.
Powdered Sugar – Because of its fine texture, powdered sugar sweetens the cookie dough and helps achieve a smooth, melt-in-your-mouth texture.
Salt – Balances the sweetness in the cookie dough while bringing out the other flavors.
Vanilla Extract – Infuses the cookie dough with a warm, aromatic flavor.
Crushed Pretzels – Adds a crunchy, salty contrast to the sweet cookie dough.
Cream Cheese – Adds a creamy, tangy base for the middle layer, complementing the sweetness.
Cool Whip – Lightens the cream cheese layer, giving it a fluffy and airy texture.
Sugar – Helps sweeten the cream cheese layer and balances the tanginess.
Boiling Water – Dissolves the strawberry jello, creating the base for the top layer.
Strawberry Jello Packages – Add a fruity, gelatinous topping that sets with the fresh strawberries.
Fresh Chopped Strawberries – Infuses the jello layer with natural sweetness and a burst of fresh fruit flavor.
Prepare for baking: Preheat your oven to 350°F and line baking sheets with parchment paper.
Make the cookie dough: Using a hand mixer or stand mixer with the paddle attachment, beat the two sticks of butter until creamy. Slowly add the powdered sugar and mix until light and fluffy. Then, add in the salt and vanilla extract. Mix in until combined, then slowly add the flour until just combined without overmixing. Use a spatula to fold the crushed pretzels in until evenly distributed.
Shape and bake the cookies: Scoop tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your hand. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the cream cheese layer: In a medium bowl, beat the cream cheese with a hand mixer or stand mixer until smooth. Add the sugar and continue to mix until well combined. Fold in the Cool Whip until the mixture is light and fluffy without overworking.
Make the jello layer: Boil the water and add it to a bowl with the strawberry jello packets. Stir until the jello is completely dissolved. Add the fresh chopped strawberries and mix well. Let the jello mixture cool slightly until it begins to thicken but is not fully yet set.
Layer the cookies: Once the cookies are fully cooled, evenly spread the cream cheese mixture on top of each. Spoon the cooled strawberry jello mixture over the cream cheese layer, allowing it to set.
Chill and serve: Place the layered cookies in the refrigerator for at least 1 hour or until the jello layer is fully set. Enjoy!
For best results, make sure the butter is at room temperature so it mixes easily with the rest of the cookie ingredients.
Crush the pretzels finely and evenly to make sure they are distributed throughout the cookie without any large pieces.
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to help them set properly and to prevent them from breaking.
Soften the cream cheese to room temperature to make it easier to mix with the Cool Whip. Fold it in gently to make sure the light and airy texture doesn’t deflate!
Let the jello mixture cool slightly before adding it to the cookies to prevent it from melting the cream cheese layer.
Use a spoon or an offset spatula to carefully spread the cream cheese layer on the cookies, keeping it clean and crumb-free.
Chill the assembled cookies in the refrigerator for at least an hour to make sure the jello fully sets.
Choose strawberries that are ripe and bright red to amplify the natural flavor. Make sure they are chopped into evenly sized pieces.
Swap out the strawberry jello and fresh strawberries for raspberry jello and fresh raspberries for a tangy twist.
For a sweeter cookie base, use graham cracker crumbs instead of pretzels in the cookie dough.
Add a layer of melted chocolate between the cream cheese and jello layers for a rich chocolate note.
Replace the Cool Whip with whipped heavy cream for a different texture and less sweetness.
Fold in crushed nuts, like pecans or walnuts, into the cookie dough for extra crunch and flavor.
Use flavored cream cheese, such as strawberry or honey, for an additional layer of flavor.
Add a teaspoon of cinnamon to the cookie dough for a warm, spiced flavor that pairs well with the sweet and salty elements.
Top the assembled cookies with a sprinkle of sea salt or coarse sugar before chilling for an extra touch of crunch and flavor.
Mix in a tablespoon of instant vanilla pudding mix into the cream cheese layer for added creaminess and flavor.
Storage: Place the cookies in a single layer in an airtight container and store them in the refrigerator for up to 5 days.
Freezing: Freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag. Store them in the freezer for up to 3 months, and thaw in the refrigerator before serving. Note that the cream cheese layer may deflate a bit when thawing, but they will still be delicious!
What if my jello layer doesn’t set properly?
Allowing it to cool and thicken slightly before adding it to the cookies is the best way to get the jello layer to set properly. You can also try refrigerating it for a bit longer.
How do I prevent the cream cheese layer from mixing with the jello layer?
Make sure the cream cheese layer is well-chilled and spread evenly. Let the jello cool and thicken slightly before adding it to prevent it from seeping into the cream cheese.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain the frozen strawberries well before adding them to the jello. Excess moisture from frozen strawberries can affect the jello’s consistency.
A crunchy, buttery cookie base with a creamy cream cheese layer and a fresh strawberry jello topping, this cookie has the perfect blend of textures and flavors and is easy to make!
Cookie
2 sticks (1 cup) butter
½ cup powdered sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup crushed pretzels
Strawberry Jello Layer
1 cup boiling water
1 cup cold water
1 package (3 oz) strawberry Jello powder
1 lb fresh strawberries, chopped
Cream Cheese Layer
1/2 block (4 oz) cream cheese
1/2 cup sugar
4 oz Cool Whip (1/2 carton)
Jello Layer
1. In a small saucepan, boil 1 cup water. Once boiling, add the jello packet and 1 cup cold water, stir together. Remove from the heat and allow to cool slightly.
2. While jello is cooling, cut the strawberries up and then add to the jello mixture. Transfer to a separate dish and then place in the fridge until firm.
Cookie
1. Preheat oven to 350 degrees and prepare a sheet pan with parchment paper or nonstick spray.
2. In a mixer, mix the butter on medium high speed for about a minute until smooth and creamy. Add the powdered sugar, salt, and vanilla and mix again until smooth. Scrape the sides of the bowl and then add the flour one cup at a time and mix on low after each addition until just combined. Add the crushed pretzels to the mix and then mix again on low until combined.
3. Roll dough into 1 inch balls and then place on the sheet pan. Bake for about 8 minutes or until the edges start to turn golden brown.
4. Remove from the oven and while the cookies are still warm, take a glass and press the cookie down to flatten out. Cool completely.
Cream Cheese Layer
1. In a stand mixer or with a handheld mixer, combine the cream cheese and sugar on medium high speed until smooth. Fold in the Cool whip until combined.
Assemble
1. Spread a bit of the cream cheese mixture on the top of the cookie and then sprinkle a bit of crushed pretzels on top. Then spoon a bit of the jello mixture on top of that.
*Store cookies in an airtight container in the fridge
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