Pretzel Shaped Cinnamon Sugar Cookies
My sweet neighbor Amanda had a baby this week! A sweet little boy (well, not so little he weighed 10lbs, 11oz!) with the cutest chubby cheeks and the softest skin who just lays peacefully in my arms as I ooohh and awwww over him. Of course, I had to bake food for this sweet baby's...
My sweet neighbor Amanda had a baby this week! A sweet little boy (well, not so little he weighed 10lbs, 11oz!) with the cutest chubby cheeks and the softest skin who just lays peacefully in my arms as I ooohh and awwww over him. Of course, I had to bake food for this sweet baby's Mamma and Grandma and decided on Amanda's favorite cookie recipe of mine. Sugar cookies!
Instead of baking plain cookies, I decided to mix things up a bit and shape the dough into pretzels. I mean, we are in Germany after all! And to add another dimension of flavor, I added cinnamon to the batter and to the frosting! These Pretzel Shaped Cinnamon Sugar Cookies are soft, savory and sweet at the same time and so delicious!
To decorate the pretzels, I left a few without frosting and used white jimmies to act as the "salt" on the pretzel. Some I drizzled with chocolate while others I frosted and coated in rainbow jimmies and nonpareils. These really are so delicious and so cute... you need them in your life!
I made a quick video of how I rolled and shaped the pretzels. I hope it helps with you making them yourself!
Happy Baking!
Pretzel shaped Cinnamon Sugar Cookies
Ingredients
Cookies
- ½ cup unsalted butter, room temperature
- ¼ cup shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Frosting
- ¼ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2-4 tablespoon heavy cream
- 1-2 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Decorating Supplies
- Jimmies
- Nonpareils
- Melted chocolate
- gold sprinkles
Instructions
Cookies
- In the bowl of an electric mixer, cream together the butter and shortening.
- Add the sugar, eggs, and extract and mix on high until light and fluffy – about 4-5 minutes.
- In another bowl, whisk together the cinnamon, flour, baking powder and salt.
- Add the flour to the butter mixture and mix until combined. Make sure you are scraping the bottom and sides of the bowl.
- Cover and chill at least 1 hour.
- Preheat oven to 400 F degrees. Line baking sheet with parchment paper.
- Weigh 2.5oz of dough. Roll the dough into a 12-13 inch rope.
- Take each end and fold it up and over onto itself, twisting once. Make a small indentation into the dough where the ends will attach. (See video)
- Bake for 7-9 minutes or until they begin to brown on the bottom slightly.
- Allow the cookies to cool for about a minute or two before removing them to a wire rack to cool completely.
Decorate
- Apply a thin layer of frosting to the cookie and sprinkle any sprinkles or jimmies over the top.
- You can also use a small flat piping tip attached to a bag filled with frosting and pipe any decoration on the cookie you want.
- I used white jimmies to look like salt on a few. I melted chocolate and drizzled that over a few others and garnished with gold sugar crystals. The possibilities are endless! Just be creative!
How cute are those?! What a creative (and yummy) idea! And your pictures are beautful! If you have a free moment, I'd love it if you'd drop your recipe by our food and DIY link party tomorrow night, #FoodieFriDIY. We go live at 9 pm EST.
Ooohhh sorry, I missed it this time. Next time!
I love those sweet pretzels dipped in cinnamon sugar, but I think I like these cookie pretzels just a little more 😉
Preheat the oven to 475-degrees and slightly spray with cooking spray. Using a slotted spoon, remove the potatoes from the water and place them on the prepared baking sheet. With a potato masher, press down to break open the potatoes and slightly mash each one. You want there to be lots of places for the flavors to seep into!