Strawberry Pop Tart Cookies (Print Version)
Buttery sugar cookies stuffed with strawberry jam, glazed and sprinkled 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
# How to Make It:
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 combined.
03 - In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar on medium speed until pale, light, and fluffy, approximately 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 creamed butter mixture, mixing on low speed just until the dough comes together. Avoid overmixing.
06 - Scoop 2-tablespoon portions of dough and flatten each into a small 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 at least 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are set and lightly golden while the centers still appear slightly soft. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling 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 fully cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Advice:
01 -
- That strawberry jam center bursts out like a surprise party in every single bite.
- The glaze and sprinkles make these impossible to resist, even for people who claim they do not have a sweet tooth.
- They come together with basic pantry staples and zero fancy equipment.
02 -
- Those cookies must be completely cool before glazing or the icing will melt right off into a sticky puddle.
- Overbaking is the enemy here, pull them when centers look slightly raw because they keep cooking on the hot pan.
03 -
- Chill the dough for 20 minutes before stuffing if your kitchen is warm, it makes the butter firmer and the cookies spread less in the oven.
- Seal that jam pocket tightly or it will leak out and burn on the pan, pinch the seam twice just to be safe.