When ready to cook, start the Traeger grill according to grill instructions. Set the temperature to 275 degrees F and preheat lid closed, for 10-15 minutes.
Spread pretzels out on a sheet tray and place directly on the grill grate. Smoke for 25 minutes. Turn and rotate the pan halfway through cook time. Remove pretzels from grill and let cool.
Turn the grill temperature up to 375 degrees F and preheat, lid closed for 10 minutes.
Sift together brown and white sugar to remove any clumps.
Place sugar in the bowl of a mixer fitted with a paddle attachment. Add butter to the bowl and cream together on medium speed for about 5 minutes. Scrape down the sides of the bowl halfway through. The mixture should be light in color and fluffy.
With the motor running, add vanilla paste and the eggs one at a time making sure the first is incorporated before adding the next until all are incorporated, about 5-7 minutes. Scrape the sides of the bowl halfway through.
In a separate medium bowl sift together the flour, baking soda and apple pie seasoning. Add in the smoked Jacobsen salt.
Working in batches, slowly add all the dry ingredients to the egg mixture with the motor running on a low speed using caution not to overwork. Add the remaining ingredients to the mixer and mix until just combined.
Remove the dough from the mixing bowl and portion using a scoop to ensure they are all the same size. Roll dough into balls and place on a parchment lined cookie sheet spaced 3” between each cookie.
Place cookie sheet directly on the grill grate and bake for 10-12 minutes rotating the pan halfway through cook time.
Cookie edges should be light golden brown with a soft, gooey center. Transfer cookies to a cooling rack for 10 minutes.
Enjoy warm or store in an airtight container for up to 5 days. Enjoy!
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