Description
These Strawberry Pop Tart Cookies are a delightful twist on the classic toaster pastry, with a buttery cookie base filled with sweet strawberry jam and topped with a creamy glaze. Perfect for a fun and tasty treat!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup strawberry jam
- 2 tablespoons milk
- 1 cup powdered sugar
Cookies:
Filling and Glaze:
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix into wet ingredients.
- Fold in strawberries: Fold in the crushed freeze-dried strawberries.
- Shape and fill: Scoop dough onto baking sheet, flatten slightly, make an indentation, and fill with strawberry jam.
- Bake: Bake for 10-12 minutes until lightly golden. Cool completely.
- Prepare glaze: Whisk milk and powdered sugar, then drizzle over cookies before serving.
Notes
- For a bakery-style look, sprinkle extra crushed freeze-dried strawberries on top of the glaze.
- Use seedless jam for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
