Sweet and Salty Pickle Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
