Dill Pickle Cookies Recipe

I still remember the first time I tried dill pickle cookies — they sounded utterly bizarre, but one bite proved that salty-tangy and sweet-buttery can actually be friends. These soft, thumbprint-style cookies are crowned with a small dill pickle slice, giving a surprising bright pop that makes them a fun party novelty or a conversation-starting cookie for potlucks.

Why you’ll love this dish

This recipe takes two pantry staples — a simple cookie dough and jarred dill pickles — and combines them into something playful and unexpectedly delicious. It’s quick to make, uses minimal ingredients, and is a great way to spark curiosity at gatherings. Bakers who like contrasting flavors (sweet + salty + acidic) will appreciate the lift the pickle slice gives to each bite.

“A crunchy, buttery cookie with a pickle on top — odd at first, irresistible after one nibble.”

• Perfect for: quirky bake sales, novelty cookie platters, game-night snacks, or when you want a conversation piece.
• Budget-friendly: relies on common ingredients, and uses just a few pickle slices per batch.
• Quick-ish: active hands-on time is short; chilling adds at least 30 minutes but is simple.

For another fun pickle snack idea to serve alongside these, try my air-fried pickle chips for a crunchy contrast: air-fryer spicy dill pickle chips.

How this recipe comes together

Overview — short and sweet:

• Cream butter and sugars until fluffy.
• Add egg and vanilla; mix.
• Fold in dry ingredients to form a soft dough.
• Chill dough, shape into balls, press an indent, and top each with a dill pickle slice.
• Bake until edges are lightly golden; cool.

This quick roadmap helps you pace the work: creaming, mixing dry ingredients, chilling, shaping, topping, and baking.

Gather these items

What you’ll need (makes about 12 cookies)

• 1/2 cup (1 stick) unsalted butter, softened (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 12 small dill pickle slices, patted dry with a paper towel

Notes and substitutions:

• For a crispier cookie, increase butter by 1 tablespoon and bake a minute or two longer.
• Use gluten-free 1:1 flour if needed; texture may vary slightly.
• Prefer a milder tang? Use bread-and-butter pickles, but note the flavor shifts to sweet-and-salty.
  
  

Step-by-step instructions

1. Preheat and prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Cream butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy (about 2–3 minutes) using a hand or stand mixer.
3. Add egg and vanilla: Beat in the egg and vanilla until fully combined.
4. Whisk dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Form dough: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Do not overmix.
6. Chill: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape and improves texture.
7. Shape cookies: Scoop about 2 tablespoons of dough per cookie. Roll into balls and place on the prepared sheet about 2 inches apart. Use your thumb to press a shallow indent into the center of each ball.
8. Add pickle slices: Pat dill pickle slices dry again if needed. Place one slice into each indent and press gently so the dough flattens slightly around the pickle.
9. Bake: Bake for 10–12 minutes, until edges are lightly golden and centers are set.
10. Cool: Let the sheet cool 5 minutes, then transfer cookies to a wire rack to cool completely.

Short tips during baking: watch the first batch closely; oven times vary. The cookie centers should look set, not wet.

Best ways to enjoy it

Serving suggestions:

• Plate them with sharp cheddar or a smoky gouda for a savory-sweet board.
• Pair with cold beer or a crisp cider — the pickle’s acidity cuts through richness.
• For a brunch twist, serve alongside deviled eggs and tangy potato salad to keep the flavor theme consistent.

If you want a warm, crispy contrast, pair these with a small bowl of air-fried pickle chips for guests to nibble: try the air-fryer chips.

How to store & freeze

Keeping leftovers fresh:

• Room temperature: Store cooled cookies in an airtight container for up to 48 hours. Do not leave perishable items out longer than 2 hours at a time.
• Refrigerator: Because the pickle topping adds moisture, refrigerate cookies in an airtight container for up to 5 days.
• Freezing baked cookies: Freeze in a single layer on a sheet pan until firm, then transfer to a sealed freezer bag for up to 2 months. Thaw in the fridge to avoid sogginess.
• Freezing dough: You can freeze shaped dough balls (without pickle slices) for up to 3 months. Thaw in the fridge overnight, then press on fresh pickle slices and bake.

Food safety note: once pickles are opened they must be refrigerated; treat cookies with pickle topping like other items containing perishable toppings.

Pro chef tips

• Dry pickles well: Excess brine will make the cookie soggy. Pat slices between paper towels for at least 30 seconds.
• Size matters: Use small rounds — oversized pickle slices can overwhelm the dough and push out during baking.
• Even spacing: Keep cookies about 2 inches apart so they don’t merge while baking.
• Flavor tweak: If you want more brightness without extra moisture, brush each baked cookie with a tiny smear of pickle relish instead of a whole slice.
• Texture control: For chewier cookies, underbake by 30–60 seconds; for crisper edges, bake a minute longer.

Creative twists

• Cheddar-Dill Pickle Cookies: Fold 1/2 cup shredded sharp cheddar into the dough for a savory, melty addition.
• Bacon & Pickle: Sprinkle small crisp bacon bits on top of each pickle slice before baking.
• Sweet pickle glaze: Mix powdered sugar with a teaspoon of pickle juice for a glossy, tangy drizzle after baking.
• Vegan/egg-free: Use 1 flax egg (1 tbsp ground flax + 3 tbsp water) and vegan butter; chill longer to firm the dough.
• Gluten-free: Swap in a 1:1 gluten-free flour blend; chilling helps reduce crumbliness.

For a protein-forward pairing, the dill-pickle-parmesan chicken is a great entree to serve alongside these cookies at a themed dinner: dill pickle parmesan chicken.

Your questions answered

Q: How long does this recipe take from start to finish?
A: Active time is about 15–20 minutes. Include at least 30 minutes chilling, plus 10–12 minutes baking per batch. Total roughly 1 hour including cooling.

Q: Can I use whole-dill pickles or hamburger chips?
A: Yes, but slice size matters. Use small rounds to avoid overpowering the dough. Pat slices dry to reduce added moisture.

Q: Can I freeze these cookies after baking?
A: Yes. Freeze on a tray until firm, then store airtight for up to 2 months. Thaw in the fridge to prevent sogginess.

Q: Will the pickle make the cookie soggy over time?
A: If left at room temperature for long, the pickle moisture can soften the cookie. Store refrigerated and consume within 5 days, or freeze for longer storage.

Q: Can I skip the chill step?
A: You can, but chilling helps the dough maintain shape and improves texture. If short on time, chill at least 15 minutes in the freezer.

Q: Are these suitable for kids?
A: Many kids like novelty foods, but the tangy dill flavor can be polarizing. Consider offering a plain batch alongside the pickle-topped cookies.

Conclusion

These dill pickle cookies are a playful, quick-to-make treat that proves bold contrasts work in dessert. If you enjoyed this recipe and want to compare variations or simpler takes, check out this concise alternative: 3-Ingredient Pickle Cookies Recipe. For another take that leans into sweet-and-salty playfulness, this version offers a fun contrast to try next: Sweet and Salty Pickle Cookies: A Bold and Tasty Recipe for ….

Enjoy the curiosity and the compliments — and don’t forget to serve a few plain cookies for the hesitant eaters!