Pin it Savory-sweet cookie sticks bursting with tangy dill pickle flavor, crunchy pretzel pieces, and a buttery base—a unique snack perfect for pickle lovers.
I first made these for a weekend picnic with friends. Everyone was immediately intrigued by the idea of a pickle-packed cookie, and the platter disappeared in minutes.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1/2 teaspoon
- Baking soda: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (115 g)
- Light brown sugar, packed: 1/2 cup (100 g)
- Granulated sugar: 1/4 cup (50 g)
- Large egg: 1
- Dill pickle juice (from jar): 2 tablespoons
- Chopped dill pickles, well-drained and patted dry: 1/2 cup (60 g)
- Coarsely chopped salted pretzel sticks: 1 cup (50 g)
- Fresh dill, finely chopped: 2 tablespoons
- Sesame seeds (optional): 1 tablespoon
- Flaky sea salt (for sprinkling): As desired
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, and salt. Set aside.
- Cream butter and sugars:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and pickle juice:
- Beat in the egg, then add dill pickle juice and mix until well combined.
- Mix dry into wet:
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in mix-ins:
- Fold in chopped pickles, pretzels, and fresh dill.
- Shape dough:
- Divide dough into two portions. On a lightly floured surface, roll each portion into a rectangle about 1/2 inch thick. Cut into strips (about 4 inches long and 3/4 inch wide) to form sticks.
- Arrange and top:
- Place sticks 2 inches apart on prepared baking sheets. Sprinkle with sesame seeds and flaky sea salt, if desired.
- Bake:
- Bake for 11–13 minutes, or until edges are golden and centers are set.
- Cool:
- Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin it My kids love helping roll the dough into rectangles—it's a fun kitchen project. We always laugh while pressing pretzel pieces on top together before popping them in the oven.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, baking sheets, parchment paper, knife and cutting board, cooling rack
Allergen Information
Contains wheat (gluten), egg, butter, and possibly sesame seeds if used. Always check pretzel packaging for nut traces or other allergens.
Nutritional Information
Per serving: 105 calories, 5 g total fat, 14 g carbohydrates, 2 g protein
Pin it Serve these cookie sticks with ranch or spicy mustard for an irresistible snack. Their tangy crunch makes them a party favorite every time.
Recipe Questions & Answers
- → What gives these sticks their tangy flavor?
Dill pickle juice and chopped pickles add a vibrant, tangy note complemented by fresh dill and pretzels.
- → Can I substitute the butter?
Yes, you may use plant-based butter for a dairy-free option, noting flavor and texture may differ slightly.
- → How do I prevent soggy dough?
Drain and pat pickles dry before adding to the dough to avoid excess moisture which can make sticks less crisp.
- → Are these sticks suitable for vegans?
No, as they contain egg and butter. Try vegan substitutes for a plant-based version, adjusting bake time.
- → Can I add cheese for extra flavor?
Absolutely! Shredded cheddar adds a tasty twist. Mix it into the dough or sprinkle on top before baking.
- → What are some dipping suggestions?
Popular choices include ranch, spicy mustard, or a creamy garlic dip to complement tangy and crunchy elements.