Description
Sweet and Salty Pickle Cookies combine the unexpected tang of dill pickles and pickle juice with classic sugar cookie sweetness. These uniquely flavored cookies offer a delightful mix of sweet, salty, and sour flavors, complemented by a tender butter cookie base and a sprinkle of coarse sea salt. Perfect for adventurous bakers looking to surprise their taste buds or impress guests with a conversation-starting treat.
Ingredients
Scale
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 and Garnishes
- 1/2 cup chopped dill pickles (small pieces work best)
- Coarse sea salt for sprinkling
- Extra pickle slices for garnish (optional)
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 together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until fully combined. Stir in the pickle juice, which may look separated at first but will incorporate once the dry ingredients are added.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix. Gently fold in the chopped dill pickles, distributing them evenly throughout the dough.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, lightly press a pickle slice into the center of each dough ball for garnish. Sprinkle each cookie with a pinch of coarse sea salt. Bake in the preheated oven for 10-12 minutes until the edges turn golden and the centers are set but still soft.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor experience.
Notes
- Use fresh pickle juice from your favorite dill pickle jar for the best flavor balance.
- Small pickle pieces are preferred to avoid overpowering the cookie texture.
- Do not overmix the dough after adding flour to keep the cookies tender.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- These cookies are great served slightly warm, enhancing the sweet and salty contrast.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pickle cookies, sweet and salty cookies, dill pickle recipe, unique cookie recipes, baking with pickle juice
