Strawberry Pop Tart Cookies (Print View)
Buttery cookies filled with strawberry jam and topped with vanilla glaze and sprinkles
# What You 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 Steps:
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 distributed.
03 - In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until pale, light, and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully blended.
05 - Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until the dough comes together. Avoid overmixing.
06 - Scoop 2-tablespoon portions of dough and flatten each into a disc in the palm of your hand. Place 1 teaspoon of strawberry jam in the center, fold the dough over the filling, pinch the edges to seal, and gently roll into a ball.
07 - Place the filled dough balls on the prepared baking sheets, spacing them about 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 remain 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 drizzle-able. Spoon or drizzle the glaze over the fully cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Hints:
01 -
- The buttery cookie dough practically melts in your mouth while the strawberry center bursts through with every bite, making it impossible to stop at just one.
- No fancy techniques required, which means even my friend who burns toast managed to pull these off on her first try.
02 -
- Pinch the dough sealed tightly around the jam because any gaps will leak strawberry filling all over your baking sheet and create a sticky mess.
- Let the cookies cool completely before glazing or the heat will melt the glaze right off into a transparent puddle that never hardens.
03 -
- Chill the filled dough balls on the baking sheet for fifteen minutes before baking to help them hold their shape and keep the jam from leaking out.
- A squeeze bottle or small zip top bag with the corner snipped off gives you far more control over the glaze than trying to drizzle with a spoon.