Strawberry Pop Tart Cookies (Print version)
Soft cookies stuffed with strawberry jam, glazed and sprinkled for a playful treat.
# What goes in:
→ 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
→ Strawberry 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
# Cooking steps:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
03 - In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
05 - Gradually add the flour mixture to the creamed butter mixture, 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, pinch the edges to seal, and roll into a smooth ball.
07 - Place the filled dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11-13 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Let the cookies rest on the baking sheet 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 or drizzle the glaze over the completely cooled cookies and immediately top with sprinkles before the glaze sets.
# Tips from flavorandfeast:
01 -
- That jammy center oozing out slightly when you break one open is the kind of surprise that makes people close their eyes and smile.
- You get all the nostalgic joy of a Pop Tart without ever turning on your toaster.
02 -
- If the cookies are even slightly warm when you glaze them, the icing will melt right off and pool into a sticky mess around the edges.
- Pinching the dough seams tightly is everything, because jam will find any weak spot and escape during baking.
03 -
- Chill the filled dough balls for 15 minutes in the fridge before baking to help them hold their shape and keep the jam tucked inside.
- A small cookie scoop makes portioning consistent and saves your hands from getting too sticky during the filling step.