These Dill Pickle Cookies are a fun and quirky twist on traditional thumbprint cookies. With a sweet, buttery base and a tangy dill pickle center, they’re an unexpected yet delightful treat that’s sure to spark conversation at your next gathering. Perfect for adventurous eaters or as a playful addition to a dessert spread, these cookies combine sweet and savory flavors in the most surprising way.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 12 small dill pickle slices, patted dry
Instructions
Step 1: Cream the Butter and Sugars
- In a large mixing bowl, cream together the softened butter , granulated sugar , and light brown sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, about 2–3 minutes .
Step 2: Add Wet Ingredients
- Add the egg and vanilla extract to the creamed mixture. Mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour , baking soda , baking powder , and salt to ensure even distribution.
Step 4: Form the Dough
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
- Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes . Chilling helps the dough firm up, making it easier to handle and preventing excessive spreading during baking.
Step 5: Preheat and Prepare
- Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 6: Shape the Cookies
- Scoop about 2 tablespoons of dough per cookie and roll it into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Use your thumb or the back of a small spoon to press a shallow indent into the center of each ball.
- Pat the dill pickle slices dry with a paper towel to remove excess moisture, then place one slice into the indent of each cookie.
Step 7: Bake
- Bake the cookies for 10–12 minutes , or until the edges are lightly golden and the centers are set.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love These Cookies
These Dill Pickle Cookies are a playful experiment in flavor combinations. The buttery, slightly sweet cookie base pairs surprisingly well with the tangy, salty crunch of dill pickles. They’re perfect for those who love trying new and unconventional recipes or for serving as a conversation starter at parties.
Tips for Success
- Dry the pickles well : Excess moisture from the pickles can soften the cookie dough, so pat them dry thoroughly with a paper towel.
- Adjust the size : For smaller cookies, use 1 tablespoon of dough per cookie and bake for 8–10 minutes instead.
- Experiment with flavors : Try swapping dill pickle slices with other briny toppings like olives or capers for a different twist.
- Storage : Store the cookies in an airtight container at room temperature for up to 2 days . Keep in mind that the pickle slices may soften over time.
Serving Suggestions
- Pair these cookies with a glass of cold milk or a sparkling beverage to balance the tangy-sweet flavors.
- Serve them alongside classic desserts like chocolate chip cookies or brownies for a diverse dessert platter.
- Garnish with a sprinkle of sea salt or fresh dill for an extra touch of sophistication.
Enjoy these Dill Pickle Cookies —a bold, creative, and unforgettable treat that’s sure to surprise and delight!
