Sweet and Salty Pickle Cookies Recipe
Introduction
Sweet and Salty Pickle Cookies are a surprising twist on traditional cookies, blending creamy sweetness with a tangy pickle punch. These unique treats offer a fun balance of flavors that’s sure to spark curiosity and delight adventurous taste buds.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup pickle juice (from the jar)
- 1/2 cup chopped dill pickles (small pieces work best)
- Coarse sea salt for sprinkling
- Extra pickle slices for garnish (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Step 3: Beat in the egg and vanilla extract until well combined.
- Step 4: Stir in the pickle juice. It may look separated at first, but it will come together when you add the dry ingredients.
- Step 5: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Step 6: Gently fold in the chopped pickles, distributing them evenly without overmixing.
- Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Optionally, press a pickle slice lightly into the center of each dough ball for garnish.
- Step 9: Sprinkle each cookie with a pinch of coarse sea salt.
- Step 10: Bake for 10-12 minutes, until edges are golden and centers are just set.
- Step 11: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Tips & Variations
- Use small pickle pieces to ensure an even texture throughout the cookies without overpowering each bite.
- If you prefer less tang, reduce pickle juice slightly or rinse chopped pickles to mellow their flavor.
- For added crunch, sprinkle chopped toasted walnuts or pecans into the dough.
- Try using sweet bread-and-butter pickles instead of dill for a different flavor profile.
- Make mini cookies for bite-sized snacks perfect for parties or sharing.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. Reheat briefly in a microwave or oven before serving to restore softness and bring out the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do these cookies taste strongly of pickles?
The pickle flavor is noticeable but balanced by sweetness and saltiness, creating a unique contrast without being overpowering.
Can I use pickle juice from any type of pickle?
Yes, but using dill pickle juice is most common for this recipe. Other varieties may alter the cookie’s flavor, so choose according to your taste preference.
PrintSweet and Salty Pickle Cookies Recipe
These Sweet and Salty Pickle Cookies combine the unexpected tang of dill pickles and pickle juice with a classic buttery cookie base for a unique flavor experience. Soft and chewy with a subtle salty crunch, these cookies are a perfect adventurous treat that pairs sweet, salty, and savory notes in every bite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup pickle juice (from the jar!)
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins & Garnish
- 1/2 cup chopped dill pickles (small pieces work best)
- Coarse sea salt for sprinkling
- Extra pickle slices for garnish
Instructions
- Prepare Your Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until fully incorporated. Stir in the pickle juice, which may look separated initially but will blend when dry ingredients are added.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in the chopped dill pickles, ensuring they are evenly distributed without overmixing.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing about 2 inches apart. Optionally, lightly press a pickle slice into the center of each dough ball for extra visual appeal and flavor. Sprinkle each cookie dough ball with a pinch of coarse sea salt to enhance the salty-sweet balance. Bake in the preheated oven for 10-12 minutes or until the edges turn golden and the centers are just set.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely. These cookies can be served slightly warm or at room temperature for the best texture and flavor experience.
Notes
- Make sure to chop the pickles into small pieces to evenly distribute the flavor without making the cookies soggy.
- Coarse sea salt on top enhances the sweet and salty contrast perfectly.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- If you prefer less tang, reduce the pickle juice to 2 tablespoons without compromising texture.
- Use dill pickles, as their flavor is key to balancing sweetness with saltiness.
Keywords: pickle cookies, sweet and salty cookies, unique cookie recipe, dill pickle dessert, baked cookies with pickles
