Description
These Strawberry Pop Tart Cookies are a delightful twist on the classic pop tart, featuring a buttery, tender cookie dough filled with sweet strawberry jam and topped with a simple powdered sugar glaze. Perfect for breakfast or a sweet snack, they combine the nostalgic flavors of homemade pop tarts with the convenience of a cookie.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling and Topping
- ½ cup strawberry jam
- 1 cup powdered sugar (for frosting)
- 1–2 tablespoons milk (for frosting)
- Sprinkles (optional, for decoration)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light, fluffy, and well combined, creating the base for the dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until fully incorporated, adding moisture and flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until a cohesive dough forms without overworking it to maintain tenderness.
- Roll and Cut Dough: Roll out the dough on a lightly floured surface to about ¼ inch thickness. Cut the dough into rectangles or your preferred shapes suitable for pop tart style cookies.
- Assemble Cookies: Place half of the cut dough shapes onto the prepared baking sheets. Spoon a small amount of strawberry jam onto the center of each piece, then top with the remaining dough shapes. Press the edges together firmly and crimp with a fork to seal and decorate.
- Bake: Bake the assembled cookies for 20–25 minutes, or until the edges are lightly golden, indicating they are cooked through. Allow them to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
- Prepare Frosting: In a small bowl, mix the powdered sugar with 1 to 2 tablespoons of milk to make a thick but spreadable frosting.
- Frost and Decorate: Spread the prepared frosting over the cooled cookies and sprinkle with optional decorations like sprinkles for a festive and colorful touch.
Notes
- You can substitute strawberry jam with other fruit preserves such as raspberry or apricot to create different flavors.
- Ensure the butter is softened at room temperature to make creaming easier and achieve a tender dough.
- To prevent the jam from leaking during baking, avoid overfilling the cookies and seal the edges firmly.
- The frosting can be adjusted in consistency by adding more milk to thin or more powdered sugar to thicken as needed.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
