Description
These Strawberry Pop Tart Cookies are a delightful twist on the classic toaster pastry, with a buttery cookie base, sweet strawberry jam filling, and a vanilla icing drizzle. Perfect for a fun and tasty treat!
Ingredients
Units
Scale
For the cookie:
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 eggs, room temperature
- 3 cups all-purpose flour
- 2 tbsp whole milk
- 1 tbsp corn starch
- 2 tsp baking powder
- 1/2 tsp kosher salt
For the jam:
- 1 cup strawberry preserves
- 2 tbsp corn starch
For the icing:
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 3–5 tbsp milk or heavy cream
- sanding sugar or sprinkles
Instructions
- Prepare the cookie dough: Cream together butter and sugar, then add vanilla, almond extract, and eggs. Mix in flour, milk, corn starch, baking powder, and salt until dough forms.
- Make the jam filling: Combine strawberry preserves and corn starch in a saucepan over low heat until thickened.
- Assemble the cookies: Roll out cookie dough, cut into rectangles, spoon jam onto half the rectangles, top with remaining rectangles, and seal edges. Bake until golden.
- Ice the cookies: Whisk together powdered sugar, vanilla, and milk/cream to make a smooth icing. Drizzle over cooled cookies and add sprinkles.
Notes
- You can customize the jam flavor by using different preserves like raspberry or blueberry.
- Feel free to add food coloring to the icing for a pop of color.
- These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg