Description
These Strawberry Pop Tart Cookies combine the delightful flavors of classic pop tarts with the comforting texture of soft cookies. Featuring a buttery dough studded with freeze-dried strawberries and white chocolate chips, each cookie is filled with sweet strawberry jam and topped with a smooth pink glaze, making them perfect for a fun and festive treat.
Ingredients
Scale
Cookie Dough
- 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
- 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 softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Then, add the egg and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, mixing gently to incorporate.
- Fold in Add-ins: Carefully fold in the finely chopped freeze-dried strawberries and white chocolate chips, distributing them evenly throughout the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Assemble the Cookies: Roll about 2 tablespoons of dough into a ball and flatten it slightly. Make a small indentation in the center and place a small dollop of strawberry jam into the well. Seal the jam by folding the dough around it and reshape into a smooth ball.
- Arrange Cookies: Place the prepared cookies on the lined baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges turn a light golden color. Remove from the oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer to Wire Rack: Carefully transfer the cookies to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, mix powdered sugar, milk, vanilla extract, and pink food coloring until smooth. Adjust the milk to achieve a drizzleable consistency.
- Glaze and Decorate: Drizzle or spread the glaze over the cooled cookies. Before the glaze sets, add sprinkles if desired for a festive touch.
Notes
- To prevent the jam from leaking during baking, ensure the dough fully seals around the filling.
- If you don’t have freeze-dried strawberries, chopped fresh strawberries can be used but will add moisture to the dough.
- Adjust the glaze consistency by adding more powdered sugar if too thin or more milk if too thick.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with vegan butter and use a non-dairy milk for the glaze.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
