Strawberry Pop Tart Cookies (Printable view)
Soft buttery cookies filled with sweet strawberry jam, topped with vanilla glaze and sprinkles for a nostalgic treat.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Filling
09 - 3/4 cup strawberry jam or preserves
→ Glaze & Decoration
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Pink or red food coloring (optional)
14 - Sprinkles, for topping
# Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Do not overmix.
06 - Scoop 2-tablespoon portions of dough and flatten each into a disc in the palm of your hand. Place 1 teaspoon of strawberry jam in the center, then gently fold the dough over the filling, pinching the edges to seal completely. Roll into a smooth ball.
07 - Place the filled dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are set but the centers still appear slightly underbaked. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a drop of food coloring if desired, until smooth and drizzly. Spoon the glaze over the completely cooled cookies and immediately top with sprinkles. Let the glaze set before serving.
# Expert Advice:
01 -
- That jammy center bursts out just enough to surprise anyone who takes a bite, making these impossible to eat just one of.
- The glaze and sprinkles turn an ordinary cookie into something genuinely fun, no decorating skills required.
02 -
- If the jam leaks out during baking, you probably did not pinch the dough seal tightly enough, and a little extra pressure on that fold fixes it completely.
- Glazing warm cookies will melt the glaze right off into a sticky puddle, so patience here is the difference between bakery beautiful and a sweet mess.
03 -
- Chill the dough for fifteen minutes before stuffing if your kitchen is warm, because firm dough is dramatically easier to seal around the jam.
- A squeeze bottle or small zip bag with the corner snipped off gives you way more control over the glaze than a spoon ever will.