Description
These Strawberry Pop Tart Cookies combine the sweet and fruity flavor of strawberry jam and freeze-dried strawberries with a soft, buttery cookie dough studded with white chocolate chips. Finished with a glossy pink glaze and optional sprinkles, these cookies mimic the nostalgic taste of pop tarts in a delightful hand-held cookie form. Perfect for a fun dessert or a special treat at any occasion.
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 the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined, ensuring even moisture and flavor distribution in the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even leavening and seasoning throughout the dough.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients and mix until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the finely chopped freeze-dried strawberries and white chocolate chips, distributing them evenly throughout the dough.
- Prepare for Assembly: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Shape the Cookies: Roll about 2 tablespoons of dough into a ball and flatten it slightly. Make an indentation in the center of each piece, add a small dollop of strawberry jam, then seal and reshape the dough ball to enclose the filling fully.
- Arrange on Baking Sheet: Place the prepared cookies on the lined baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake for 12-14 minutes, or until the edges just begin to turn a light golden color, indicating they are cooked through but still soft inside.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, mix the powdered sugar, milk, vanilla extract, and optional pink food coloring until smooth; adjust the milk quantity to achieve a drizzle-able consistency.
- Glaze and Decorate: Drizzle or spread the glaze over the cooled cookies, then add sprinkles while the glaze is still wet for added texture and visual appeal. Allow the glaze to set before serving.
Notes
- Freeze-dried strawberries add intense strawberry flavor without extra moisture, helping keep cookies from getting soggy.
- If dough is too sticky to handle, chill for 15-20 minutes before shaping.
- Seal the jam well inside the dough to prevent leaking during baking.
- Add more powdered sugar or milk to the glaze for a thicker or thinner consistency as desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional: Use natural food coloring for a more natural glaze color.
