Strawberry Pop Tart Cookies (Printable View)
Soft, buttery cookies filled with sweet strawberry jam and topped with colorful glaze.
# Ingredient List:
→ 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 and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is pale and fluffy, approximately 2 to 3 minutes.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Be careful not to overmix.
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 of each disc, then gently fold the dough around the filling, pinching the edges to seal completely. Roll each into a smooth ball.
07 - Place the filled dough balls onto 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 lightly set but the centers still appear slightly soft. Allow the cookies to 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 a smooth glaze forms. Drizzle the glaze over the fully cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Suggestions:
01 -
- The jam center oozes just slightly when you break one open, and that surprise factor alone makes these worth baking.
- They require zero fancy equipment beyond a mixer and a spoon, yet they look like something from a bakery display case.
02 -
- Sealing the jam inside the dough is the trickiest part, so pinch firmly and roll the ball between your palms to patch any thin spots before baking.
- If you glaze while the cookies are still warm, the topping will melt right off and pool into a sticky mess, so patience here genuinely pays off.
03 -
- Chill the filled dough balls in the fridge for fifteen minutes before baking to help them hold their shape and reduce the chance of jam seeping out.
- A slightly thicker preserve or jam works infinitely better than a thin jelly, because thin fillings run and create blowouts in the oven.