Strawberry Pop Tart Cookies (Print Version)
Buttery sugar cookie pockets filled with strawberry jam, glazed and finished with colorful sprinkles for a nostalgic sweet treat.
# What You’ll Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Filling
09 - 1/2 cup strawberry jam
→ Glaze and Decoration
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Red or pink food coloring (optional)
14 - Rainbow sprinkles, for decorating
# Steps:
01 - Preheat oven to 350°F. Line 2 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 until light and creamy, about 2 to 3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
04 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed just until a soft dough comes together. Avoid overmixing to keep the cookies tender.
05 - Scoop 1 tablespoon of dough and flatten it slightly in your palm. Place 1/2 teaspoon of strawberry jam in the center, then top with another tablespoon of dough. Pinch the edges together to seal completely and gently roll into a smooth ball. Repeat with the remaining dough and jam.
06 - Place the filled 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 before glazing.
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 thick. Spread the glaze over the fully cooled cookies and immediately decorate with rainbow sprinkles. Let the glaze set before serving.
# Expert Tips:
01 -
- The jam center surprises everyone who bites into one, and watching peoples faces light up never gets old.
- They look impressive but the dough is forgiving, so even a messy seal still tastes incredible.
02 -
- Seal those edges like your life depends on it, because jam leaking onto a hot baking sheet creates a sticky burnt mess you will be scrubbing later.
- Let the cookies cool completely before glazing or the frosting will slide right off and pool uselessly on your counter.
03 -
- Chill the dough for 15 minutes before filling if your kitchen is warm, because firm dough is far easier to seal around that slippery jam.
- Use the back of a teaspoon to spread the glaze rather than a knife, it gives a smoother finish and tears the cookie surface less.