Lemon Pistachio Pretzel Cookies

Brighten up your cookie game with these delightful Lemon Pistachio Pretzel Cookies! Combining a zesty lemon-infused dough with the nutty crunch of chopped pistachios and crushed pretzels, these cookies strike the perfect balance between sweet and savory. Each batch is brilliantly shaped into charming pretzels, adding a unique and playful twist to your dessert spread. The finishing touch? A silky lemon glaze drizzled on top, accented with a sprinkle of coarse sea salt for that irresistible flavor pop. Ready in under 35 minutes, these cookies are a show-stopping treat for any occasion and the ultimate way to satisfy your citrus cravings!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 24

Ingredients

• 230 grams unsalted butter
• 100 grams granulated sugar
• 50 grams brown sugar
• 1 piece large egg
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 280 grams all-purpose flour
• 0.5 teaspoon salt
• 1 teaspoon baking powder
• 100 grams chopped pistachios
• 50 grams crushed pretzels
• 100 grams powdered sugar
• 2 tablespoons heavy cream
• 0.5 teaspoon lemon extract (optional)
• 0 to taste coarse sea salt (for topping)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 3

Beat in the egg, lemon zest, and fresh lemon juice until fully incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 6

Gently fold in the chopped pistachios and crushed pretzels, taking care not to overmix.

Step 7

Divide the dough into small portions (about 1 tablespoon each) and roll each portion into a thin rope, about 6-8 inches long.

Step 8

Shape each rope into a small pretzel by forming a loop and twisting the ends over each other before pressing them onto the loop.

Step 9

Place the shaped cookies on the prepared baking sheets, leaving about 2 inches of space between them.

Step 10

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Step 11

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

While the cookies are cooling, make the lemon glaze by whisking together the powdered sugar, heavy cream, and lemon extract (if using) until smooth.

Step 13

Once the cookies are completely cool, drizzle the lemon glaze over the tops and sprinkle with coarse sea salt as desired.

Step 14

Allow the glaze to set for 15-20 minutes before serving. Store in an airtight container for up to 5 days.

Nutrition Facts

Serving size	(1021.7g)

Amount per serving	% Daily Value*
Calories	4598.3

Total Fat 262.8g	0%
Saturated Fat 128.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 725.3mg	0%
Sodium 2900.3mg	0%
Total Carbohydrate 534.9g	0%
Dietary Fiber 21.1g	0%
Total Sugars 255.7g
Protein 61.8g	0%

Vitamin D 41IU	0%
Calcium 297.6mg	0%
Iron 19.9mg	0%
Potassium 1605.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 5.2%

Carbs: 45.0%