Description
These Dill Pickle Cookies are a surprising sweet-and-savory treat! With a soft sugar cookie base and tangy chopped pickles, they’re unique, intriguing, and oddly addictive – perfect for adventurous snackers.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup finely chopped dill pickles (patted dry)
- 1 tbsp pickle juice
- Optional: 1 tbsp chopped fresh dill or 1/4 tsp dill weed (dried)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the egg, vanilla extract, and pickle juice; beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped dill pickles and optional dill herb if using.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Pat the pickles dry to avoid excess moisture in the dough.
- Use bread & butter pickles for a sweeter variation.
- Pairs surprisingly well with sharp cheddar or cream cheese as a snack combo.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: dill pickle cookies, savory cookies, unique dessert, sweet and salty, pickle dessert