Save 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 experimented with pickle flavors in cookies for a party treat, and these quickly became a quirky crowd favorite. The combination of dill pickles and pretzels makes each bite crave-worthy!
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 (optional): as desired
Instructions
- Prep Oven and Pans:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine Dry Ingredients:
- Whisk flour, baking powder, baking soda, garlic powder, onion powder, and salt in a medium bowl. Set aside.
- Cream Butter and Sugars:
- Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Add Egg and Pickle Juice:
- Beat in egg, then mix in dill pickle juice until combined.
- Mix Dry into Wet:
- Gradually add dry mixture to wet ingredients, mixing just until incorporated.
- Fold in Mix-ins:
- Stir in chopped pickles, pretzels, and fresh dill.
- Shape and Cut Dough:
- Divide dough. On a lightly floured surface, roll each half into a rectangle about 1/2 inch thick. Cut into sticks about 4 inches long and 3/4 inch wide.
- Arrange and Top:
- Place sticks 2 inches apart on prepared sheets. Sprinkle with sesame seeds and flaky sea salt, if using.
- Bake:
- Bake for 11 to 13 minutes until golden on edges and set in center.
- Cool:
- Cool 5 minutes on pan, then transfer to wire rack until fully cooled.
Save My family asks for these anytime we have a game night or picnic because everyone loves guessing the secret pickle ingredient in these crispy cookie sticks.
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, dairy (butter), and sesame seeds (if used). Double-check pretzel ingredients for nut traces if needed.
Nutritional Information
Per serving: Calories: 105, Total Fat: 5 g, Carbohydrates: 14 g, Protein: 2 g
Save With their punchy flavor and crispy edge, these cookie sticks always disappear fast. Give them a try and you might have a new favorite snack!
Recipe FAQ
- → Can I use pickle spears instead of chips?
Yes, just chop them finely and drain well to avoid soggy dough.
- → What dipping sauces work best?
Ranch, spicy mustard, or cheese sauce complement the tangy flavors well.
- → How do I keep the sticks crunchy?
Press extra pretzel bits on top and make sure pickles are patted dry before mixing.
- → Can I make these ahead of time?
Yes, store cooled sticks in an airtight container for up to three days.
- → Is this snack suitable for vegetarians?
Yes, all listed ingredients are vegetarian-friendly.
- → Can I freeze the dough or finished sticks?
Freeze dough wrapped tightly for up to a month. Baked sticks can also be frozen and reheated.