Description
Pickle cookies are a unique dessert that blend the tangy flavor of pickles with a classic sweet cookie dough, creating a surprisingly delightful balance of sweet and sour.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped dill pickles (well-drained and patted dry)
- 1 teaspoon pickle juice (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a bowl.
- Cream the butter, granulated sugar, and brown sugar in a large bowl until smooth and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped pickles and optional pickle juice if using.
- Drop spoonfuls of dough onto the prepared baking sheet using a cookie scoop, spacing them out.
- Bake for 10–12 minutes, or until the edges are golden.
- Let cookies cool on the pan for a few minutes before transferring them to a wire rack.
Notes
- Use well-drained and patted dry pickles to avoid soggy dough.
- Chilling the dough can help with cookie shape.
- Experiment with different pickle types for varying flavor profiles.
- Cookies store well at room temperature in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
