Strawberry Pop Tart Cookies (Print version)

Buttery jam-filled sugar cookies, glazed and topped with sprinkles for a Pop Tart-inspired sweet.

# What goes in:

→ Cookie Dough

01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¼ cup packed light brown sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract

→ Filling

09 - ½ cup strawberry jam

→ Glaze and Decoration

10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - ½ teaspoon vanilla extract
13 - Red or pink food coloring (optional)
14 - Rainbow sprinkles for decorating

# Cooking steps:

01 - Preheat 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 bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until the mixture is light and creamy, about 2 to 3 minutes. Add the egg and vanilla extract, then mix until fully incorporated.
04 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed just until the dough comes together. Be careful not to overmix.
05 - Scoop 1 tablespoon of dough and flatten it slightly in the palm of your hand. Place ½ teaspoon of strawberry jam in the center, then cover with another tablespoon of dough. Pinch the edges together tightly to seal completely and gently roll into a smooth ball. Repeat with the remaining dough and jam.
06 - Place the filled cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
07 - Bake for 12 minutes or until the edges are lightly golden. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a drop of food coloring if desired, until smooth and slightly thickened. Spread the glaze over the cooled cookies and decorate with rainbow sprinkles. Let the glaze set before serving.

# Tips from flavorandfeast:

01 -
  • The jam center surprises everyone who bites into one, and watching peoples faces light up never gets old.
  • They look impressive but the whole process is surprisingly forgiving, even if your cookie sealing skills are a bit messy at first.
02 -
  • Seal those edges like your life depends on it, because jam WILL find any tiny gap and leak out during baking, leaving you with delicious but messy flat cookies.
  • Let the cookies cool completely before glazing, because even slightly warm cookies will melt the icing right off into a puddle.
03 -
  • Chill the filled dough balls for ten minutes before baking to help them hold their round shape and prevent spreading too thin.
  • Use a small cookie scoop for perfectly uniform portions so every cookie bakes at the same rate and looks consistently beautiful.

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