The Saginaw Cookie Recipe
The Saginaw Cookie
Makes 18 to 20 Cookies
2023 Holiday Cookie Recipe Contest Winner
Submitted by Susie C.
“I got this recipe over 20 years ago while studying and working at the University of Michigan – from my then boyfriend’s mother. They were a hit with my college friends. I loved to put them in vintage cookie tins, and I named them after a city in Michigan.” –Susie C.
The combination of all the textures and flavors in this cookie cannot be beat!
Ingredients:
- 1 3/4 cups all-purpose flour (180g)
- 1/2 teaspoon kosher salt (3g)
- 1/2 teaspoon baking soda (4g)
- 1/2 cup (1 stick) unsalted butter, softened (113g)
- 1/2 cup granulated sugar (124g)
- 1/4 cup lightly packed brown sugar (60g)
- 1 large egg
- 2 teaspoons pure vanilla extract (8g)
- 1/2 teaspoon coarse sea salt
- MIX-INS & TOPPINGS:
- 1/2 cup coconut flakes (32g)
- 1/4 cup semisweet chocolate chips (160g)
- 1/4 cup bittersweet chocolate chips (160g)
- 1/4 cup white chocolate chips (160g)
- 1/4 cup butterscotch chips (160g)
- 1/4 cup toffee bits (160g)
- 1/4 cup chopped pecans (32g)
- 1/4 cup chopped walnuts (32g)
- 1/4 cup chopped pretzels (20g)
- OPTIONAL:
- Pieces of dark or white chocolate covered pretzels
Directions:
- In a small bowl, whisk together flour, kosher salt, and baking soda. Set aside.
- In the bowl of an electric mixer, cream butter and sugars together on medium-high until light and fluffy. Beat in egg and vanilla.
- Slowly stir in flour mixture until dough comes together and entire mixture has been absorbed into batter. Add mix-ins. Stir to incorporate.
- Cover and chill dough overnight, if possible, or 2 hours minimum.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Create 2 tablespoon mounds of chilled cookie dough. (Use a #40 cookie scoop.) Press additional mix-ins on top of dough mounds before baking (If desired, press chocolate covered pretzel pieces on top.) Arrange cookies on baking sheet, about 3 inches apart. (You will probably fit about 9 cookies per pan.)
- Bake 11 to 15 minutes or until gooey on the inside and golden brown on the outside. Immediately sprinkle each cookie with a tiny pinch of extra coarse sea salt.
- Let cool before enjoying warm.
- Cook’s Tip:
- Consider doubling the recipe – even quadrupuling it – as there will be lots of mix-ins leftover. The dough can be formed into balls, frozen on a sheet pan, and then stored in a sealable freezer bag to be baked later. Fully baked and cooled cookies can also be frozen for future enjoyment.
Nutrition:
Amount Per Serving (based on 20 servings)Calories: 220 undefined
Fat: 12 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 150 mg
Carbohydrates: 26 g
Fiber: 1 g
Sugar: 15 g
Added Sugars: 12 g
Protein: 3 g
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Ratings and Reviews
“The combination of crunch, textures, colors, sweetness, and saltiness in these cookies is simply delicious. they are a strong contender with the famous metropolitan "the cookie," as they come close to it. i added chocolate and white chocolate pretzels on top, which made them even more irresistible. the second batch i made followed the recipe exactly, resulting in a perfect balance of sugar and salt. these cookies would be a great addition to any christmas platter, as they look and taste amazing. i brought the second batch to a christmas cookie party, and they were a hit - not a single cookie was left, unlike the others which had plenty to take home. i think it's because they were different and a new twist on a traditional holiday cookie. i will be keeping this recipe in my deck.
”
“I discovered and played around with this cookie recipe over the weekend and i must say it seemed overwhelming with the amount of mixins but it turned out to be a delight and my husband loves anything pretzel, so this was a big hit with him. he devoured the first tray. a perfect balance of salt and sweet. homerun recipe. thank you, mm.”
“This cookie is so decadent and truly has a kick of savory and sweet and it's just a delightful concoction of so many flavors. metropolitan chefs were 100% correct when they said the textures cannot be beat. haven't thought to put a pretzel in a cookie or as a topper. this cookie recipe may have to be put on repeat. thank you for sharing susie c.”
“Try this recipe! delicious! ”