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Candace's Corner

Cranberry White Pretzel Cookies


  • ½ cup (1 stick) butter, softened
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 2 tbsp cream
  • 1 ½ tsp vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup craisins
  • 2 cups White Mini Pretzels, crushed


  1. In large bowl, add butter, sugar, and light brown sugar. Beat on medium-high speed for 3 to 4 until creamed and well combined. Add egg and vanilla. Beat on medium-high speed for 2 minutes until combined. Add cream and mix on medium-high speed for 1 minute. Add flour, baking soda, and salt. Beat on low speed for 1 minute or until well-combined.  Add in craisins and white mini pretzels for about 3o seconds or until mixed together.
  2. Divide dough into 1 inch balls and chill for an hour. Preheat oven to 350º and coat cookie tray with nonstick spray. Place dough balls on baking sheet at least two inches apart.
  3. Bake for 8 to 10 minutes or until edges of cookies are set. Let cool for 10 minutes before serving. Store in airtight container for up to a week.


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