Description
Delight in these Strawberry Pop Tart Cookies that combine the nostalgic flavors of classic pop tarts with the texture of a soft cookie. Filled with strawberry jam and studded with freeze-dried strawberries and white chocolate chips, these cookies are topped with a sweet pink glaze and optional sprinkles, making them perfect for a fun and delicious treat.
Ingredients
Scale
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup finely chopped freeze-dried strawberries
- 1/2 cup white chocolate chips
Filling
- 1/2 cup strawberry jam or preserves
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp milk (add more if needed)
- 1/2 tsp vanilla extract
- Pink food coloring (optional)
- Sprinkles (optional)
Instructions
- Make the Dough: Cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined with the creamed butter and sugars.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
- Fold in Add-ins: Gently fold the chopped freeze-dried strawberries and white chocolate chips into the dough for bursts of flavor and texture.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Roll 2 tablespoons of dough into a ball, flatten slightly, and create an indentation in the center for the filling.
- Add Filling and Seal: Place a small dollop of strawberry jam in the indentation, seal it by folding the edges over the filling, and reshape into a smooth ball to encase the jam fully.
- Arrange Cookies: Space the cookies 2 inches apart on the parchment-lined baking sheet to allow room for spreading.
- Bake: Bake the cookies for 12 to 14 minutes, or until the edges turn a light golden brown, indicating they are cooked through.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and optional pink food coloring to create a smooth, spreadable glaze.
- Decorate: Drizzle or spread the glaze over the cooled cookies and add sprinkles if desired before the glaze sets for a festive finish.
Notes
- Use freeze-dried strawberries rather than fresh to maintain a concentrated flavor and prevent excess moisture in the dough.
- Ensure the butter is softened but not melted for best texture in the dough.
- Seal the jam filling carefully to avoid leakage during baking.
- Adjust milk quantity in glaze to achieve desired consistency for drizzling or spreading.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
