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4.80 from 5 votes

Crumbl Strawberry Pretzel Pie Cookies

Makes 8-10 large (crumbl-sized) cookies

Ingredients

  • 1/2 cup butter softened
  • 1/4 cup butter melted
  • 1/2 cup sugar (I love coconut sugar for baking)
  • 1 teaspoon Vanilla extract
  • 1 large egg
  • 2 1/3 cups flour * if you're using fresh milled flour, I used 1/2 hard white and 1/2 soft white, milled on a fine setting
  • 1/4 teaspoon cream of tartar
  • a pinch of salt
  • 1 teaspoon baking powder
  • 3/4 cup crushed pretzels + 3 tablespoons melted butter, mixed together

For the Strawberry Toping:

  • 1 cup frozen strawberries
  • 1/3 cup water
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons plain beef gelatin* or unflavored gelatin

For the Whipped Cream Cheese Icing:

  • 1/2 cup heavy cream
  • 2.5 ounces cream cheese roughly 1/3 of an 8 oz package, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350 degrees F.
  • In a stand mixer beat both butters, sugar and vanilla for 1-2 minutes, until the mixture gets slightly fluffy. Add the egg and mix until combined.
  • Add the flour, cream of tartar, salt, and baking powder and mix until a soft yet firm dough forms.
  • While the dough mixes, melt 3 tablespoons of butter and stir the crushed pretzels into the butter. Add to the dough and combine.
  • Forming a large dough ball (I usually make 9 total), flatten each ball until it's about 1/4 inch thick. Carefully smoosh the sides of the cookie until a ridge forms, leaving room for the fillings later. See images above for what this should look like. Place cookies on an ungreased cookie sheet (you can use parchment paper if you have it) and bake for 7 1/2 minutes until they're just barely cooked through (they might look slightly undercooked when you first pull them out).
  • While the cookies are baking, grab a sauce pan and add the strawberries, water, and sugar. Cook on medium heat, stirring occasionally, until the berries start to soften. Using a banana masher or just a wooden spoon, smash the strawberries. Turn the heat up to medium/high and sprinkle the gelatin over the top. Stir the powder in carefully, trying to avoid lumps. continue to boil the strawberry mixture until the gelatin is dissolved fully. When it's ready to remove from the heat your finger should leave a clean mark on the back of your spoon when you make a line with your finger. Set aside to let cool slightly.
  • While the strawberries and cookies are cooling, make the cream cheese icing. First, in a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Remove from the bowl and set aside. Next, beat the cream cheese, vanilla, and sugar together until creamy. Add the whipped cream back in and briefly beat the two together until combined.
  • Assemble the cookies: spread a layer of the whipped cream frosting on the bottom, then spread the strawberry filling on top. Sprinkle additional crushed pretzels on top, if desired.
  • Store any leftovers in an airtight container in the fridge.