These thumbprint cookies taste just like your favorite strawberry pretzel salad! Soft Pillsbury™ sugar cookie dough, crunchy, salty pretzels, sweet strawberry jam and a tangy cream cheese drizzle combine to make a cookie that’s truly irresistible any time of year.




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  • 3 Shape dough into 38 (1 1/4-inch) balls. Roll into pretzel mixture, pressing slightly to stick. Place balls 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  • 4 Bake 10 to 13 minutes or until edges are set and light golden brown. Immediately remake indentation in each cookie with back of teaspoon. Cool 1 minute; remove from cookie sheets to cooling racks. Spoon rounded 1/4 teaspoon jam into each indentation. Cool completely, about 30 minutes.
  • 5 In small bowl, beat Cream Cheese Drizzle ingredients with spoon until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle on tops of cookies.

Expert Tips

  • To crush pretzels, transfer to resealable food-storage plastic bag, and seal. Crush with rolling pin until coarsely crushed.
  • Try blackberry or raspberry jam for a twist on these cookies.
  • To soften cream cheese, microwave uncovered on Medium-Low (30%) 15 to 20 seconds.
  • Cookies are best served the same day. For leftover cookies, store cookies in covered container in refrigerator.