These holiday sugar cookies are shaped like pretzels. Kids love them!

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together flour, baking powder, baking soda, salt and, if desired, nutmeg or cardamom; set aside.

    Advertisement
Instructions Checklist
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Add egg and vanilla and beat well. Alternately add flour mixture and buttermilk, beating until well mixed. (Dough will be soft and sticky.) Cover and chill at least 5 hours or overnight or freeze for 3 to 4 hours.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Divide dough in half; return half to the refrigerator. On a well-floured surface, roll into a 10x5-inch rectangle. With a sharp knife, cut rectangle into twenty 5x1/2-inch strips. Place half of the strips on a baking sheet or tray and place in the refrigerator while shaping and baking the first 10 strips. Roll each strip into a 10-inch-long rope. Shape each rope into a loop, crossing 1-1/2 inches from ends. Twist rope at crossing point. Lift loop over to touch ends and seal, forming a pretzel shape. (Or fold each 10-inch-long rope in half and twist 3 times; seal ends.) Place cookies 2 inches apart on ungreased cookie sheets.

Instructions Checklist
  • Bake in a 425 degree F oven 5 to 7 minutes or until cookie bottoms are light brown (tops will be pale). Remove from cookie sheets and cool slightly on wire racks. Repeat with remaining dough strips and dough. Serve warm with softened butter, if desired or serve cool. Makes 40 cookies.

Tips

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts

79 calories; total fat 3g; saturated fat 2g; cholesterol 12mg; sodium 100mg; carbohydrates 13g; fiberg; protein 1g; vitamin a 97IU; vitamin cmg; calcium 10mg; iron 1mg.

Reviews (3)

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5.0 stars
07/16/2020
These were awesome!!! Dough was sticky but as soon as you started to roll it out with flour, they were perfect!!!! So soft and we used nutmeg, so so good!!!
Rating: 1.0 stars
12/04/2019
We made this recipe exactly as listed (except the optional cardamom) and let it sit refrigerated overnight but it was soooo soft and gooey it couldn't be rolled out or formed in any shape - even round balls. Not sure what we did wrong. Unfortunately this is for a school project and we didn't have time to try another recipe. We ended up having to make these as drop cookies bc it was just too gooey.
Rating: 1.0 stars
12/04/2019
We made this recipe exactly as listed (except the optional cardamom) and let it sit refrigerated overnight but it was soooo soft and gooey it couldn't be rolled out or formed in any shape - even round balls. Not sure what we did wrong. Unfortunately this is for a school project and we didn't have time to try another recipe. We ended up having to make these as drop cookies bc it was just too gooey.
Advertisement