Strawberry Pretzel Cookies

Full Recipe Tutorial: https://linktw.in/lkqZfJ
Ingredients (All in grams)

Cookie Dough
– 92g Butter
– 122g Shortening
– 131g Granulated Sugar
– 145g Brown Sugar
– 5g Baking Soda
– 7g Cornstarch
– 5g Salt
– 450g All-Purpose Flour
– 8g Strawberry Jell-O Mix
– 150g Crushed Pretzels
– 100g White Chocolate Chips
– 109g Eggs (approx. 2 large eggs)
– 7g Strawberry Emulsion (or ½ tablespoon)
– 10g Vegetable Oil

Core Filling (Optional)
– 113g Buttercream Frosting
– 113g Strawberry Jam
– 8g Strawberry Jell-O Mix

Toppings
– Crushed Pretzels
– Strawberry Crunch (optional, for texture and decoration)

Directions

1. Cream the Fats & Sugars
   In a mixing bowl, beat together the butter, shortening, granulated sugar, and brown sugar until light and fluffy.

2. Add Wet Ingredients
   Add the eggs, strawberry emulsion, and vegetable oil. Mix until fully combined.

3. Incorporate Dry Ingredients
   Add cornstarch, baking soda, and salt. Stir to combine.

4. Add the Flour
   Gradually mix in the flour until a smooth dough forms.

5. Fold in the Mix-Ins
   Gently fold in crushed pretzels and white chocolate chips.

6. Weigh & Shape
   Portion dough into 5 oz (about 140g) balls for even baking.

7. (Optional) Fill the Core
   If stuffing, create a small well in each dough ball. Fill with a spoonful of the buttercream-strawberry jam mixture, then seal carefully.

8. Top It Off
   Sprinkle each dough ball with additional crushed pretzels and strawberry crunch.

9. Chill the Dough
   Refrigerate or freeze the dough for 1–2 hours. This helps develop flavor and minimize spreading.

10. Bake
    Preheat oven to 400°F (190°C). Bake on a parchment-lined sheet for 14–16 minutes or until golden on the edges.

11. Cool & Enjoy
    Let cookies cool on a wire rack for about 10 minutes before devouring.