Sweet and Salty Pickle Cookies Recipe

Introduction

Sweet and Salty Pickle Cookies offer a surprising twist on traditional cookies, blending tangy dill pickles with sugary dough for a unique flavor experience. Perfect for adventurous bakers looking to try something new and delicious.

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
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup pickle juice (from the jar!)
• 1/2 cup chopped dill pickles (small pieces work best)
• Coarse sea salt for sprinkling
• Extra pickle slices for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined, then stir in the pickle juice. It may look separated at first but will come together when dry ingredients are added.
2. Step 2: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Gently fold in the chopped pickles, ensuring they’re evenly distributed without overmixing.
3. Step 3: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press a pickle slice lightly into the center of each dough ball for garnish. Sprinkle each cookie with a pinch of coarse sea salt.
4. Step 4: Bake for 10-12 minutes, or until the edges are golden and the centers just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• Use fresh pickle juice for the best tangy flavor; avoid any brine with added spices that might clash.
• For a milder pickle flavor, reduce the pickle juice to 2 tablespoons.
• Try adding a handful of chopped nuts for extra crunch.
• Swap dill pickles with bread-and-butter pickles for a sweeter note.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag for up to 1 month. Reheat gently in a low oven or microwave before serving to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Will pickle juice affect the texture of the cookies?

The small amount of pickle juice adds moisture and a slight tang without making the dough soggy. The baking soda helps maintain a light texture, so the cookies remain tender yet sturdy.

Can I use sweet pickle juice instead of dill pickle juice?

Yes, but it will change the flavor profile. Sweet pickle juice will add more sweetness and a different tang than dill, resulting in a milder, slightly sweeter cookie.

Sweet and Salty Pickle Cookies Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

These Sweet and Salty Pickle Cookies offer a unique and surprising flavor combination by incorporating dill pickles and pickle juice into a classic buttery cookie dough. The result is a soft, subtly tangy cookie with a perfect balance of sweetness and saltiness, topped with a sprinkle of coarse sea salt and garnished with pickle slices for a fun twist.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Garnish

• 1/2 cup chopped dill pickles (small pieces work best)
• Coarse sea salt for sprinkling
• Extra pickle slices for garnish

Instructions

1. Prepare Your Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined. Stir in the pickle juice; it may look separated initially but will come together when dry ingredients are added.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Gently fold in the chopped dill pickles, distributing them evenly without overmixing.
3. 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. Optionally, lightly press a pickle slice into the center of each dough ball for a decorative touch, and sprinkle each cookie with a pinch of coarse sea salt. Bake for 10-12 minutes, or until the edges turn golden and the centers are just set.
4. 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 contrast of sweet and tangy with a salty finish.

Notes

• For best texture, chop the pickles into small, uniform pieces to ensure even distribution.
• Use dill pickles for the classic tangy flavor; sweet pickles will alter the taste.
• Coarse sea salt enhances the salty-sweet balance—do not skip this garnish.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.
• Pickle juice can vary in saltiness and flavor; adjust the amount slightly if desired.

Keywords: pickle cookies, sweet and salty dessert, unique cookie recipe, dill pickle cookie, unconventional cookies, baked cookies with pickles