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Strawberry Pop Tart Cookies Recipe

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These Strawberry Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the soft, chewy texture of homemade cookies. Filled with a sweet strawberry jam center and topped with a sweet vanilla glaze and colorful sprinkles, they make a delightful treat perfect for any occasion.

Ingredients

Filling

  • 1/2 cup strawberry jam
  • 2 Tablespoons powdered sugar

Cookie Dough

  • 1 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 3 3/4 cups cake flour
  • 2 Tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt

Icing

  • 2 cups powdered sugar
  • 6 Tablespoons unsalted butter (melted and cooled)
  • 1/4 cup milk
  • Rainbow sprinkles to taste

Instructions

  1. Prepare the strawberry filling: In a small bowl, mix the strawberry jam with 2 tablespoons of powdered sugar until well combined. Place the bowl in the freezer to chill while you prepare the cookie dough.
  2. Cream the butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), add the unsalted butter, granulated sugar, and light brown sugar. Beat on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy. Add the vanilla extract and eggs, then continue beating for another 1 to 2 minutes until fully incorporated.
  3. Combine dry ingredients: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until thoroughly mixed.
  4. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients in the mixer bowl. Beat on medium speed for 1 to 2 minutes, scraping down the sides and bottom of the bowl as needed, until a smooth dough forms. Cover the dough and chill it in the refrigerator for 1 hour.
  5. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two large light-colored baking sheets with parchment paper to prevent over-browning and sticking.
  6. Form the cookies with filling: Using a 1/4 cup measuring cup or large cookie scoop, portion out the chilled dough. Divide the dough ball in half. On one half, create an indent in the center and spoon 1 teaspoon of the chilled strawberry filling into the well. Place the other half of the dough over the filling, pinch the seams tightly to seal the jam inside, then roll gently to form a smooth ball, ensuring the filling is securely enclosed.
  7. Bake the cookies: Arrange the cookie dough balls on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 11 to 13 minutes, or until the tops are just set and the edges turn lightly golden brown. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the icing and decorate: While the cookies cool, whisk together the powdered sugar, melted and cooled unsalted butter, and milk until smooth and pourable. Place a piece of parchment paper beneath the wire rack. Spoon the icing over each cooled cookie, spreading it evenly to the edges. Immediately top with rainbow sprinkles as desired. Let the icing set for 15 minutes before serving.

Notes

  • Ensure the dough is well chilled before scooping and filling to help maintain its shape while baking.
  • Seal the cookie dough tightly around the filling to prevent the jam from leaking during baking.
  • Use light-colored baking sheets to avoid over-browning the bottoms of the cookies.
  • Room temperature eggs and butter help create a smooth, well-incorporated dough.
  • If you prefer, you can substitute strawberry jam with other fruit preserves.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipethrive.com/strawberry-pop-tart-cookies-recipe/