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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