Bake Irresistible Krakelingen: The Easiest Dutch Sweet Pretzel Cookie Recipe

Imagine the delightful surprise of an unexpected visitor, and within minutes, the aroma of freshly baked cookies fills your home. That’s the magic of Krakelingen, these charming Dutch sweet pretzel cookies. With their irresistibly crunchy texture and delicate sweetness, they are a true testament to the joy of simple, homemade treats. What makes them even better? They are incredibly quick and astonishingly easy to prepare, requiring just a handful of everyday ingredients. Get ready to impress with minimal effort!

Essential Ingredients for Your Dutch Sweet Pretzel Cookies

Crafting these delectable Krakelingen requires only a handful of simple ingredients, most of which you likely already have in your pantry or can easily find at any grocery store. The magic truly lies in how these basic components come together to create such an exquisite pastry. You’ll find the precise measurements for each in the detailed recipe card at the very bottom of this blog post. Here’s a closer look at what you’ll need and why each element is crucial:

• Puff Pastry: This is the star of the show, providing the signature flaky, airy texture. For the most luxurious and melt-in-your-mouth experience, I highly recommend using all-butter puff pastry. It offers a richness and flavor that regular puff pastry simply can’t match. You’ll need four sheets, each approximately 4 x 4 inches (10 x 10 cm). If your puff pastry comes in a roll, simply cut it to these dimensions after thawing. Ensure it’s thawed according to package instructions but still cold enough to handle easily, usually about 30 minutes at room temperature.
• Egg Yolk: This ingredient serves a dual purpose. When brushed onto the top of the cookies, it creates a beautiful, rich golden-yellow shine, making your Krakelingen look as inviting as they taste. More importantly, it acts as a binder, helping the sugar mixture adhere perfectly to the puff pastry, ensuring every bite is sweet and crisp.
• Cream: Blended with the egg yolk, a touch of cream adds a wonderful creaminess to the wash, contributing to a smoother application and an even more luscious golden finish. Heavy cream or whipping cream works best for this, providing richness without thinning the mixture too much.
• Cinnamon: Ground cinnamon infuses these sweet pretzels with a warm, inviting, and slightly spicy aroma that perfectly complements the rich flavors of the pastry and sugar. Its sweet, woody flavor, with subtle hints of lemon, elevates the cookie from merely sweet to truly captivating. We’ll be using the finely ground version here for even distribution.
• Demerara Sugar: This is my preferred choice for sprinkling over the Krakelingen. Demerara sugar is a type of brown sugar characterized by its larger, coarser crystals and a distinctive fruity, almost toffee-like flavor. These larger crystals don’t melt completely during baking, providing a delightful crunch and sparkle on the surface of each cookie. If demerara sugar isn’t available, you can easily substitute it with granulated sugar for sweetness or turbinado sugar for a similar coarse texture.

How to Prepare This Delightful Dutch Pastry Cookies Recipe

Baking these Krakelingen is a straightforward and enjoyable process that yields impressively delicious results. Follow these steps, and you’ll have a batch of crispy, sweet pretzel cookies ready in no time. For a printable version of this recipe with a clear step-by-step description, simply refer to the recipe card at the bottom of this blog post.

1. Prepare the Puff Pastry: Begin by carefully stacking your four sheets of thawed puff pastry, ensuring they are aligned. Lightly dust your work surface and rolling pin with flour to prevent sticking. Gently roll out the stacked pastry into a larger, even square, approximately 8 x 8 inches (20 x 20 cm). The goal is to slightly thin the pastry while keeping the layers intact, creating a uniform base for your cookies.
2. Cut the Strips: Using a sharp knife or, even better, a pizza cutter for precision, cut the rolled-out puff pastry into thick strips. Aim for strips about ¾ inch (1.5 cm) wide. Uniformity here helps ensure even baking and consistent pretzel shapes. Carefully transfer these strips to a baking sheet lined with parchment paper, making sure they don’t stick together.
3. Shape and Brush: Take one pastry strip and place it horizontally in front of you. Fold the first end of the strip towards the center, creating a small loop. Then, repeat this action with the other end, folding it towards the center to meet the first loop, forming the characteristic pretzel shape. Gently press the ends together where they meet. In a small bowl, whisk together the egg yolk and cream to create an egg wash. Use a pastry brush to lightly and evenly coat the top surface of each pretzel with this mixture. This will give them their beautiful golden hue and help the sugar stick.
4. Sugar and Bake: In a separate small bowl, combine the demerara sugar with the ground cinnamon. Generously sprinkle this aromatic sugar mixture over the brushed pretzel cookies. Ensure they are well coated for maximum flavor and crunch. Place your prepared pretzels on baking trays, leaving about an inch (2 cm) of space between each. Bake in a preheated oven at 350 °F (180 °C) for approximately 25 minutes, or until they turn a beautiful golden brown and are deliciously puffed and crispy. Keep an eye on them, as oven temperatures can vary.

Baking Success Tips for Perfect Krakelingen

• Puff Pastry Temperature: Always work with cold puff pastry. If it gets too warm, the butter layers will melt, and the pastry won’t puff up as much, resulting in a less flaky texture. If your kitchen is warm, you can pop the rolled-out pastry back into the fridge for 10-15 minutes before cutting and shaping.
• Even Rolling: When rolling out the puff pastry, apply even pressure to ensure a uniform thickness. This prevents some parts from being overly thin and burning, while others remain undercooked.
• Shaping Consistency: Try to make your pretzel shapes as consistent as possible. This ensures they all bake at roughly the same rate and come out of the oven looking perfectly uniform and beautiful.
• Don’t Skimp on Sugar: The demerara sugar coating is key to both the flavor and the signature crunchy texture of Krakelingen. Don’t be shy when sprinkling!
• Oven Variations: Every oven is different. While 350°F (180°C) is a good starting point for a conventional oven, monitor your cookies closely, especially towards the end of the baking time. If using a convection oven, consider lowering the temperature by 25-30°F (15-20°C) as noted in the recipe card, and always rotate your baking sheets halfway through for even browning.

Serving Suggestions & Storage

Krakelingen are wonderfully versatile! They are most traditionally enjoyed with a cup of coffee or tea, making them a perfect companion for your morning or afternoon break. They also make a fantastic light dessert, especially when dusted with a little extra cinnamon sugar after cooling, or served alongside a scoop of vanilla ice cream. For a special touch, consider a light drizzle of melted white chocolate.

As mentioned, these cookies are best fresh. However, if you need to store them, an airtight container at room temperature will keep them enjoyable for up to 3 days. While they may lose some of their initial crispness, their flavor remains delightful. Avoid refrigerating, as this can make the puff pastry go soggy.

Frequently Asked Questions (FAQ) About Dutch Krakelingen

Can I use ready-made puff pastry from a roll?

Absolutely! In fact, most home bakers use store-bought, frozen puff pastry for convenience. Just make sure to thaw it properly according to package instructions before using. If it comes as a large sheet, simply cut it into 4×4 inch pieces before stacking and rolling.

What if I don’t have demerara sugar?

No problem! Granulated sugar (regular white sugar) or cane sugar will work just fine. Demerara sugar offers a slightly coarser texture and a richer, caramel-like flavor, but the cookies will still be delicious with other sugars. You might miss some of the signature sparkle and crunch, but the sweetness will be there.

Can I make these ahead of time?

Krakelingen are best eaten fresh on the day they are baked for maximum crispness. While you can store them in an airtight container for a few days, the puff pastry will soften. You could prepare the pastry strips and shape them, then freeze them unbaked on a parchment-lined tray. Once frozen solid, transfer to an airtight freezer bag. When ready to bake, place frozen pretzels on a baking sheet, brush with egg wash, sprinkle with sugar, and bake from frozen, adding a few extra minutes to the baking time.

Are there any variations I can try?

Definitely! You can experiment with different spices in the sugar mixture, such as a pinch of nutmeg, cardamom, or even a mixed spice blend. For a more savory twist, omit the sugar and sprinkle with grated cheese and a pinch of black pepper (though then they wouldn’t be “sweet pretzel cookies” anymore!). You could also dip half the cooled cookies in melted chocolate for extra indulgence.

Why did my puff pastry not puff up?

This usually happens if the puff pastry was too warm when handled, causing the butter to melt and the layers to stick together before baking. Make sure your pastry is cold when you’re working with it. Also, ensure your oven is preheated to the correct temperature; a hot oven provides the initial burst of steam needed for proper puffing.

📖 Recipe

RECIPE CARD

Krakelingen Dutch Sweet Pretzel Cookies

Andréa

Delight your family and friends with these irresistible Krakelingen, classic Dutch sweet pretzel cookies. Made with airy puff pastry and a sweet cinnamon-sugar coating, they’re surprisingly quick and easy to prepare. Perfect for unexpected guests or a sweet treat anytime!

5 of 37 votes

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Prep Time

5 minutes mins

Cook Time

25 minutes mins

Total Time

30 minutes mins

Course
Sweets and Sweet Baking

Cuisine
Dutch

Servings

12 cookies

Calories

54 kcal

Equipment

• A conventional oven is used in this recipe. When using a convection oven (with an air fan), remember to decrease the temperature by 30°F / 20°C to prevent over-browning.
• Parchment paper: Essential for lining your baking trays to prevent sticking and ensure easy cleanup.
• Baking tray: You’ll need one or two, depending on the size, to arrange your cookies for baking.
• Pastry brush: For applying the egg wash evenly onto the puff pastry for that perfect golden shine.

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Ingredients

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  4 sheets puff pastry, thawed, ideally all-butter, 4 x 4 inches (10 x 10 cm) each

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  1 egg yolk (for golden shine and sugar adhesion)

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  3 tablespoons cream (heavy or whipping cream for a rich egg wash)

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  ⅓ cup demerara sugar (or granulated sugar for topping)

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  1 teaspoon ground cinnamon (for warm, aromatic flavor)

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

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  Preheat your oven: set a conventional oven to 350 °F (180 °C). If using a convection oven, reduce the temperature to 320 °F (160 °C).

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  Prepare your baking sheets by lining two of them with parchment paper. This prevents sticking and makes cleanup a breeze.

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  Carefully place the four sheets of thawed puff pastry directly on top of each other on a lightly floured surface.

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  Using a rolling pin, gently and evenly roll out the stacked puff pastry into a larger square, approximately 8 x 8 inches (20 x 20 cm). Work quickly to keep the pastry cold.

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  With a sharp knife or a pizza cutter (which is excellent for straight lines), cut the dough into strips about ¾ inch (1.5 cm) thick. Aim for consistent width for even baking.

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  To shape the pretzels, take one strip and place it horizontally. Fold the first end of the strip towards the center, creating a small loop. Then, repeat this motion with the other end, folding it towards the center to complete the classic pretzel shape.

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  Carefully transfer the shaped pretzels to your lined baking trays. Ensure there’s about 1 inch (2 cm) of space between each cookie to allow them to puff up without touching.

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  In a small bowl, thoroughly mix the cream with the egg yolk. Use a pastry brush to lightly and evenly coat the top surface of each pretzel with this egg wash.

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  In another small bowl, combine the demerara sugar with the ground cinnamon. Generously sprinkle this aromatic mixture over the egg-washed pretzels for a delicious coating.

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  Bake the pretzels in your preheated oven for approximately 25 minutes, or until they are beautifully golden brown, puffed, and wonderfully crispy. Let them cool slightly on the baking tray before transferring to a wire rack to cool completely.

Notes

1. Puff Pastry Selection: For the ultimate flavor and texture, I highly recommend using an all-butter puff pastry. Its rich taste and superior flakiness will truly make your Krakelingen shine. If you’re working with puff pastry from a roll, simply cut it into 4 x 4 inch (10 x 10 cm) squares before you begin stacking and rolling. Always ensure your pastry is properly thawed but still cold for best results.

2. Demerara Sugar Alternatives: While demerara sugar is fantastic for its crunchy texture and subtle caramel notes, it’s not essential. You can easily substitute it with regular granulated sugar for a classic sweet coating, or cane sugar for a similar slightly coarser texture and golden hue.

3. Oven Temperature Guide: Accurate oven temperature is key for perfect puff pastry. For conventional ovens, set the temperature to 350°F (180°C). If you are using a convection oven (which uses a fan to circulate heat), reduce the temperature to 320°F (160°C). This adjustment helps prevent the cookies from browning too quickly on the outside before they are fully cooked and puffed inside.

4. Storage for Optimal Freshness:

• Room Temperature: Krakelingen are undeniably at their absolute best when enjoyed fresh from the oven, still warm and incredibly crispy. However, if you have any leftovers, they can be stored for up to 3 days. To do so, ensure they have cooled completely, then place them in an airtight container. Be aware that over time, the puff pastry will naturally absorb moisture from the air, causing the cookies to lose some of their initial crispness and become slightly softer.

5. Nutritional Value: The nutritional information provided below is an estimate calculated per individual Dutch Krakeling cookie. Please note that these values can vary slightly based on the exact brands and quantities of ingredients used in your preparation.

Nutrition

Calories: 54kcal
Carbohydrates: 43g
Protein: 2g
Fat: 3g
Saturated Fat: 2g
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 1g
Cholesterol: 20mg
Sodium: 2mg
Fiber: 0.2g
Sugar: 6g
Vitamin A: 78IU
Vitamin C: 0.03mg
Iron: 0.1mg

Keyword
a fast cookie recipe, an easy cookie recipe, Dutch sweet cookies, puff pastry dessert, homemade pretzels, cinnamon sugar cookies

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