Strawberry Pop Tart Cookies (Printer-friendly)
Buttery sugar cookies stuffed with strawberry jam and finished with pink vanilla glaze and sprinkles for a playful dessert.
# 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 Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Do not overmix.
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 roll into a smooth 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 but the centers still appear slightly soft. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk together the powdered sugar, milk, vanilla extract, and a drop of food coloring if desired until smooth. Drizzle the glaze over the fully cooled cookies and immediately add sprinkles before the glaze sets.
# Expert Tips:
01 -
- The jam center bursts with real fruit flavor that puts anything store bought to shame.
- No chill time required, so you can go from craving to cookie in under 40 minutes.
- That pink glaze and rainbow sprinkle situation makes them impossible to resist.
02 -
- Seal the jam inside the dough ball completely or it will leak out and burn on the pan during baking.
- Glazing warm cookies melts the icing right off, so patience here actually matters.
03 -
- Chill the jam in the refrigerator before filling so it is thicker and less likely to ooze out during sealing.
- A slightly underbaked center is the secret to that soft, chewy texture that makes people close their eyes when they take a bite.