Looking for an easy cookie recipe for Santa this Christmas? Your kiddos will love rolling these sweet and salty Chocolate Pretzel Crinkle Cookies!
Who knew making gluten-free flour was as easy as crushing pretzels? By putting your favorite GF pretzels in the blender, you can easily make homemade pretzel flour!
And what better way to utilize pretzel flour than for Santa cookies? These Chocolate Pretzel Crinkle Cookies for Santa are the best recipe for getting your kiddos involved in baking. Plus, they are beautifully festive.
By using high-quality Dutch-processed cocoa powder, you get a deeply chocolatey cookie with textured bits of pretzel flour. These cookies are chewy, chocolate-forward, and have a delightful mouthfeel!
With only 7 ingredients and a little bit of time, these cookies are ready for Santa or delivering to the neighbors. Everyone loves sweets, and these cookies make a perfect gift! Simply make fresh, wrap in a festive bag, and deliver to your family and friends.
Why This is a Great Recipe for Kids
Aside from using some kitchen machinery, this recipe is awesome for parents who wish to get their kids into the kitchen with them.
Not only is it easy and fast, but this cookie recipe is very hands-on! These cookies are rolled cookies, meaning that the dough is rolled in your hand to achieve that domed shape.
Kids love to touch things and play with their food, which is perfect for rolled cookies! For a fun cooking experience, recruit the kids to help you with these yummy Santa cookies.
Ingredients in Chocolate Pretzel Crinkle Cookies
- 2 cups ground pretzel crumbs (about 8 oz. of whole pretzels)
- ¾ cup Dutch-processed cocoa powder
- 1 tbsp baking powder
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup butter, melted and cooled
- 4 large eggs
- 1 tbsp vanilla extract
- 1 ½ cups powdered sugar
How to Make Chocolate Pretzel Crinkle Cookies
Blitz your pretzels in a food processor or blender for 2 minutes until you have very fine crumbs.
In a bowl, whisk the pretzel crumbs, cocoa, and baking powder. In another bowl, beat the brown sugar, oil, eggs, and vanilla until well combined with a whisk or hand mixer. Slowly stir in the dry ingredients until it just forms a dough.
Cover with plastic wrap and refrigerate the dough for 2 hours.
Once chilled, preheat the oven to 350 degrees F. Measure and shape the dough into 1-inch balls. Roll each ball into powdered sugar until evenly coated and place on a parchment-lined baking sheet.
Bake 13-15 minutes until the tops of the cookies are cracked. Remove from the oven and allow the cookies to cool on a wire rack until completely cooled.
Store in an airtight container for up to 3 days or freeze for up to 3 months.
Chocolate Pretzel Crinkle Cookies
Ingredients
- 2 cups ground GF pretzel crumbs, about 8 oz. of whole pretzels
- 3/4 cup Dutch-processed cocoa powder
- 1 tbsp baking powder
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3/4 cup butter, melted and cooled
- 4 large eggs
- 1 tbsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Blitz your pretzels in a food processor or blender for 2 minutes until you have very fine crumbs.
- In a bowl, whisk the pretzel crumbs, cocoa, and baking powder. In another bowl, beat the brown sugar, oil, eggs, and vanilla until well combined with a whisk or hand mixer. Slowly stir in the dry ingredients until it just forms a dough. Cover with plastic wrap and refrigerate the dough for 2 hours.
- Once chilled, preheat the oven to 350 degrees F. Measure and shape the dough into 1-inch balls. Roll each ball into powdered sugar until evenly coated and place on a parchment-lined baking sheet.
- Bake 13-15 minutes until the tops of the cookies are cracked. Remove from the oven and allow the cookies to cool on a wire rack until completely cooled.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
