Dill Pickle Oatmeal Cookies with Tangy Cream Cheese Frosting

Here’s a fun and unique Dill Pickle Oatmeal Cookies with Tangy Cream Cheese Frosting recipe. These cookies balance sweet, salty, and tangy elements for a surprisingly tasty combo — perfect for adventurous eaters!

🥒 Dill Pickle Oatmeal Cookies with Tangy Cream Cheese Frosting

🍪 Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 1/2 cups old-fashioned rolled oats

• 3/4 cup chopped dill pickles (drain well and pat dry)

• 2 tsp fresh dill (optional, for extra flavor)

• 1/2 tsp garlic powder (optional, for a savory twist)

• 1/2 cup chopped walnuts or pecans (optional)

🧁 For the Tangy Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 2 tbsp unsalted butter, softened

• 1 cup powdered sugar (more if thicker consistency is desired)

• 1 tbsp pickle juice (adjust to taste)

• 1/2 tsp lemon juice (optional, for extra tang)

• Pinch of salt

🔪 Instructions

Make the Cookies:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in eggs one at a time, then add vanilla extract.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

5. Gradually stir dry ingredients into the wet mixture.

6. Mix in oats, chopped pickles, fresh dill (if using), and garlic powder.

7. Fold in nuts if using.

8. Drop by heaping tablespoons onto prepared baking sheets.

9. Bake for 10–12 minutes, or until edges are golden and centers are set.

10. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

1. Beat cream cheese and butter until smooth and creamy.

2. Add powdered sugar gradually and beat until fluffy.

3. Add pickle juice, lemon juice (if using), and salt. Mix until combined.

4. Chill slightly if frosting is too soft.

🧊 To Finish:

• Once cookies are completely cool, frost the tops with a spoonful of cream cheese frosting.

• Garnish with a small dill sprig or a thin pickle slice if you’re feeling bold!

💡 Tips:

• Pat the pickles very dry to avoid excess moisture.

• Try bread & butter pickles for a sweeter variation.

• These cookies store best unfrosted at room temp for 2–3 days; frosted ones should be refrigerated.

Let me know if you want a vegan or gluten-free version!