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Strawberry Pop Tart Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 29 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 33 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the irresistible texture of soft, buttery cookies. Filled with a sweet strawberry jam center, topped with a smooth glaze and colorful sprinkles, they are perfect for a fun snack or dessert. The dough is enriched with brown sugar and vanilla bean paste, ensuring a rich, flavorful cookie that’s sure to delight both kids and adults alike.

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 bean paste
  • 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 Filling: Mix the strawberry jam with 2 tablespoons of powdered sugar until well combined. Place the mixture in a bowl and store it in the freezer to chill while preparing the dough.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the unsalted butter, granulated sugar, and light brown sugar. Beat on medium-high speed for 2-3 minutes until light and fluffy. Add the vanilla bean paste and eggs, then continue beating for another 1-2 minutes to fully incorporate and lighten the mixture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until evenly mixed. Gradually add the dry ingredients to the wet ingredients while mixing on medium speed. Continue mixing for 1-2 minutes until the dough comes together, stopping occasionally to scrape down the sides and bottom of the bowl.
  4. Chill the Dough: Cover the dough with plastic wrap and refrigerate for one hour to firm up, which will make shaping easier and improve the cookie texture.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  6. Shape the Cookies with Filling: Using a 1/4 cup measuring cup or a large cookie scoop, divide the chilled dough into portions. Take half of each portion and create a small indent or well in the center. Place one teaspoon of the chilled strawberry filling into this well. Cover with the remaining half of the dough portion, sealing the edges tightly by pinching them together to prevent the jam from leaking. Roll each filled piece into smooth balls and ensure seams are sealed thoroughly.
  7. Arrange and Bake: Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 11-13 minutes, or until the tops are just set and edges begin to turn a light golden brown.
  8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before icing.
  9. Make the Icing: While the cookies cool, combine the powdered sugar, melted and cooled butter, and milk in a bowl. Whisk until smooth and creamy. Place a piece of parchment paper under the cooling rack to catch drips.
  10. Ice and Decorate: Spoon the icing over each cooled cookie, allowing it to spread to the edges. Sprinkle rainbow sprinkles on top as desired. Let the icing set for at least 15 minutes before serving.

Notes

  • Ensure the butter and eggs are at room temperature for the best creaming results.
  • sealing the filling well prevents the jam from leaking during baking.
  • Use cake flour for a softer, tender cookie texture; all-purpose flour can be substituted but may alter the texture slightly.
  • Chilling the filling helps it stay intact inside the cookies while baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk in the icing.

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