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Pickle Sugar Cookies

  • Prep Time: 20 minutes
  • Cook Time: 8-10 minutes
  • Servings: 36 two-inch cookies
  • Course: Dessert

Dill pickles will add both unique flavor and a delightful crunch to your sugar cookies.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

This recipe uses dill pickles, but if you prefer the sweet and distinctive flavor of bread and butter pickles they can be substituted.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar, plus additional 2 tablespoons for sprinkling
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup of unsalted butter
  • 36 dill pickle rounds, cut 1/8-inch thick
  • 4 ounces semi sweet chocolate, melted
  • Reynolds KITCHENS® Cookie Baking Sheets

Directions

Step 1

COMBINE flour, baking powder and salt in large bowl; set aside.

Step 2

BEAT butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.

Step 3

WRAP dough in parchment paper and place in plastic slider storage bag; refrigerate until chilled, about 1 hour.

Step 4

PREHEAT oven to 350°F. Line cookie sheets with Reynolds KITCHENS® Cookie Baking Sheet; set aside.

Step 5

ROLL out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper.

Step 6

CUT dough with 2 inch cookie cutters, then press pickle into each cookie. Transfer to parchment-lined cookie sheets.

Step 7

BAKE 8 to 10 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.

Step 8

DRIZZLE melted chocolate over each cookie than sprinkle with sugar.

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