Nutmeg Cookie Pretzels

Delicious cookies folded in a traditional pretzel shape and sprinkled with coarse granular or turbinado sugar on top.




4½ dozen




  • 1 cup (2 sticks) Challenge Butter, softened
  • 1 cup sugar
  • 1½ teaspoons nutmeg (ground or freshly grated)
  • ¼ teaspoon salt
  • 1 egg
  • 1 egg yolk (reserve white)
  • 1 teaspoon imitation rum extract
  • 1 teaspoon vanilla
  • 2 ¾ cups flour
  • 1 egg white
  • ¼ cup coarse granulated or turbinado style sugar


  • 1

    Cream butter, sugar, nutmeg and salt until light and fluffy. Beat in egg, egg yolk, rum extract and vanilla until well blended. Gradually add flour to butter mixture; blend thoroughly.

  • 2

    Cover dough and refrigerate at least 1 hour (or overnight.)

  • 3

    Preheat oven to 350°F.

  • 4

    Scoop out 1-inch sized balls of dough. Roll each piece with hands into 6 to 8-inch long, pencil shaped strip. Twist into pretzel shape by crossing one side of the strip to the middle forming a loop and then crossing the other side over the first loop forming a second loop. Place about 1-inch apart on a lightly buttered baking sheet. Brush the tops of the pretzels with the egg white then sprinkle with coarse sugar.

  • 5

    Bake 12 to 15 minutes or until lightly browned. Transfer cookies to wire racks; let cool. Store in airtight canister.

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