Sweet and Salty Pickle Cookies Recipe

Introduction

Sweet and Salty Pickle Cookies are a surprisingly delightful treat that combines the tangy zest of pickles with classic cookie sweetness. These soft cookies balance flavors perfectly, making for a fun and unexpected snack.

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.
2. Step 2: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
3. Step 3: Beat in the egg and vanilla extract until well combined.
4. Step 4: Stir in the pickle juice. It may look separated at first, but it will come together once you add the dry ingredients.
5. Step 5: 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.
6. Step 6: Gently fold in the chopped pickles, distributing them evenly without overmixing.
7. Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Optionally, press a pickle slice lightly into the center of each dough ball for garnish.
9. Step 9: Sprinkle each cookie with a pinch of coarse sea salt.
10. Step 10: Bake for 10-12 minutes until the edges are golden and the centers are set.
11. Step 11: Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use small chopped pickles to avoid large chunks that affect the cookie texture.
• For extra tang, drizzle a little more pickle juice over the dough before baking.
• Try substituting dill pickles with bread and butter pickles for a sweeter contrast.
• Make these cookies vegan by using plant-based butter and a flax egg.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for longer storage. Reheat briefly in a warm oven or microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Will the pickle flavor be too strong in the cookies?

The pickle flavor adds a subtle tang that complements the sweetness, not overpowering it. Using the juice and chopped pickles in the right amounts ensures a balanced taste.

Can I omit the pickle juice if I don’t have any?

Pickle juice is key to the unique flavor and moisture of these cookies, but if unavailable, you can substitute with a mix of lemon juice and a pinch of salt, though the flavor will be less authentic.

Sweet and Salty Pickle Cookies Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

Sweet and Salty Pickle Cookies offer a unique twist on classic cookies by combining the tangy flavor of dill pickles and pickle juice with a buttery, sweet cookie base. These soft, chewy cookies are topped with coarse sea salt and garnished with pickle slices, delivering an unexpected balance of sweet, salty, and savory that will delight adventurous bakers and snack lovers alike.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Yield: Approximately 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

Additional Ingredients

• 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 together softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes. Then beat in the egg and vanilla extract until fully combined. Stir in the pickle juice, which may look separated initially but will integrate with the dry ingredients.
2. 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 mixture while stirring gently until just combined. Avoid overmixing to keep the cookies tender. Next, fold in the chopped dill pickles evenly throughout the dough.
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 to allow for spreading. Optionally, press a pickle slice gently into the center of each dough ball for garnish. Sprinkle the tops of each cookie with a pinch of coarse sea salt to enhance the sweet and salty contrast. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn golden and centers look set but still soft.
4. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Serve these unique sweet and salty pickle cookies as a conversation-starting treat at any gathering or enjoy them as an unusual snack with a glass of milk or your favorite drink.

Notes

• The pickle juice adds a subtle tang and moisture; do not omit for best flavor.
• Use small, finely chopped dill pickles to ensure they blend well in the cookie without overpowering any bite.
• Be careful not to overbake to maintain a soft, chewy texture.
• Coarse sea salt sprinkled on top enhances the sweet and salty contrast—adjust the amount based on preference.
• Store cookies in an airtight container at room temperature for up to 3 days for best freshness.

Keywords: pickle cookies, sweet and salty cookies, dill pickle dessert, unique cookie recipe, baking with pickles, savory cookies