Chocolate Sugar Pretzel Cookies || Pretzel-shaped cookies!
By Rebecca St.Clair
These chocolate sugar pretzel cookies will bring a touch of European charm to your kitchen. This Chocolate German cookie recipe makes rich fudge pretzel-shaped cookies sprinkled with coarse sugar for irresistible flavour and crunch. Perfect for coffee breaks, gifting, and festive baking!
Treat yourself to these classic German sugar pretzel cookies with a chocolate twist! A delicate crunch with a tender inside, these Chocolate sugar Pretzel Cookies are the perfect subtle sweetness and rich dark chocolate. A classic German-inspired cookie that’s as beautiful as it is delicious.
This German Christmas cookie recipe that’s simple, elegant, and guaranteed to impress at any gathering or cookie exchange! So, if you’re looking for a unique and delicious cookie recipe, you’ve got to give these a try!
Why You’ll Love This Recipe
Unique shape – A fun and uniquely shaped cookie will add excitement and contrast to you cookie platter.
Classic cookie – A classic German cookie with a rich chocolate twist.
Quick and Easy – This simple dough comes together quickly and no chilling required before baking the cookies.
How to Store Chocolate Sugar Pretzel Cookies
Room Temperature
- Allow the chocolate pretzel cookies cool fully before storing.
- Place in an airtight container.
- Store at room temperature for up to 1 week.
Freezer
- Allow the chocolate pretzel cookies cool fully before storing.
- Layer cookies in a freezer-safe container with parchment between layers.
- Freeze for up to 3 months.
To thaw: Remove from the freezer and let them thaw to room temperature for 30–60 minutes before serving.
Freeze chocolate sugar pretzel cookie dough
- Shape into dough pretzels and freeze on a lined tray until solid.
- Transfer to a freezer bag or freezer safe container.
- Brush with egg wash and decorate just before baking. If baking from frozen, add 1–2 extra minutes to the baking time.
How to Serve Chocolate Sugar Pretzel Cookies
Sprinkles
Before baking, garnish the top with festive sprinkles, nonpareils, or coloured sugar on top of each pretzel cookie. These decorations bake right into the dough, adding a pop of colour and crunch!
Chocolate
Once cooled, drizzle the top of the cookies or dip half of each cookie in melted chocolate, then let them set on parchment paper, until the chocolate sets. It’s an easy way to turn your cookies into a gourmet treat!
powdered sugar
For a timeless, elegant look, lightly dust the cookies with powdered sugar.
It gives them a “snowy” finish, perfect for holiday cookie trays.
pearl sugar
This is the classic decoration for mandelbezeln. It resembles the coarse sugar on savoury pretzels for a classic pretzel appearance.
Ingredients
Flour – Use all-purpose flour for this recipe.
Cocoa – For a rich chocolate flavour.
Salt – Flavour.
Butter – Use unsalted, softened butter.
Sugar – I used white sugar for this recipe.
Vanilla – Vanilla extract can be substituted for almond, orange, or even mint extract for a uniquely flavoured cookie.
Eggs – Used in the cookie and to brush on top of the dough for a glossy finish that allows the decorations to adhere to the cookies.
Decorations – Course decorating sugar or pearl sugar is used for a classic pretzel look. This can be substituted for you favourite decorations (see above).
How to Make Chocolate Sugar Pretzel cookies
- In a bowl, whisk together 1 1/2 cups flour, 1/4 teaspoon salt, and 1/2 cup of cocoa powder. Set aside.
- In a large bowl, cream together 1/2 cup softened butter with 1/2 cup white sugar. Beat until light and creamy.
3. Beat in 1 teaspoon vanilla extract. Make sure to scrape down the bottom and sides of the bowl a few times throughout to ensure everything is getting mixed evenly.
4. Beat in 1 egg plus 1 egg yolk. Set the egg white aside to brush on the cookies at the end.
5. Mix in half of the dry ingredients, until absorbed.
6. Mix in the rest of the dry ingredients until the dough just comes together.
7. Preheat the oven to 350 °F (180 °C).
8. Shape the pretzels by rolling about 1 Tablespoon of dough into a thin rope shape. Sprinkle a little flour on the counter if the dough is sticking.
9. Shape the dough into a horseshoe. Cross the ends over and fold them down to the base of the horseshoe to form a pretzel shape.
10. Place on a lined baking sheets. Continue with the rest of the dough.
11. Brush the top of each pretzel with the reserved egg white.
12. Garnish the tops of each pretzel with coarse decorating sugar or pearl sugar.
13. Bake in the preheated oven 25 minutes.
14. Remove from the oven and allow to cool completely.
Chocolate Sugar Pretzel Cookies
These chocolate sugar pretzel cookies will bring a touch of European charm to your kitchen. Rich fudge pretzel-shaped cookies sprinkled with coarse sugar for an irresistible crunch.
Ingredients
- 1 1/2 cups all-purpose flour 225 g
- 1/2 cup cocoa powder 60 g
- 1/4 teaspoon salt 1 g
- 1/2 cup unsalted butter, softened 115 g
- 1/2 cup granulated sugar 100 g
- 1 teaspoon vanilla extract 5 ml
- 2 eggs
- 1 Tablespoon decorating sugar
Instructions
- In a bowl, whisk together 1 1/2 cups flour, 1/4 teaspoon salt, and 1/2 cup of cocoa powder. Set aside.
- In a large bowl, cream together 1/2 cup softened butter with 1/2 cup white sugar. Beat until light and creamy.
- Beat in 1 teaspoon vanilla extract. Make sure to scrape down the bottom and sides of the bowl a few times throughout to ensure everything is getting mixed evenly.
- Beat in 1 egg plus 1 egg yolk. Set the egg white aside to brush on the cookies at the end.
- Mix in half of the dry ingredients, until absorbed.
- Mix in the rest of the dry ingredients until the dough just comes together.
- Preheat the oven to 350 °F (180 °C).
- Shape the pretzels by rolling about 1 Tablespoon of dough into a thin rope shape. Sprinkle a little flour on the counter if the dough is sticking.
- Shape the dough into a horseshoe. Cross the ends over and fold them down to the base of the horseshoe to form a pretzel shape.
- Place on a lined baking sheets. Continue with the rest of the dough.
- Brush the top of each pretzel with the reserved egg white.
- Garnish the tops of each pretzel with coarse decorating sugar or pearl sugar.
- Bake in the preheated oven 25 minutes.
- Remove from the oven and allow to cool completely.
Notes
Use these as edible festive decorations.
Nutrition Information
Yield
40Serving Size
1Amount Per Serving Calories 87Total Fat 3gSaturated Fat 2gUnsaturated Fat 1gCholesterol 16mgSodium 37mgCarbohydrates 13gFiber 1gSugar 4gProtein 2g
Nutrition information isn't always accurate.
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