Name: Mini Pop-Tart Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg; 1 tbsp whole milk; 1 tsp baking powder; 1 tsp pure vanilla extract; 1/2 tsp kosher salt; 3 cups (360 g) all-purpose flour, plus more for dusting; 6 tbsp strawberry jam, cold; 2 cups (226 g) confectioners’ sugar; 2 tbsp light corn syrup; 2 tbsp (or more) whole milk; 1/8 tsp kosher salt or fine sea salt; Pink gel food coloring; Rainbow sanding sugar; Long rainbow sprinkles

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg

1 tbsp. whole milk

1 tsp. baking powder

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

3 cups (360 g) all-purpose flour, plus more for dusting

6 tbsp. strawberry jam, cold

2 cups (226 g) confectioners’ sugar

2 tbsp. light corn syrup

2 tbsp. (or more) whole milk

1/8 tsp. kosher salt or fine sea salt

Pink gel food coloring

Rainbow sanding sugar and long rainbow sprinkles, for decorating

Instructions

Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the egg, milk, baking powder, vanilla, and salt, and beat until smooth and combined.

Step 2: Add the flour and beat on low speed just until a soft dough forms, about 15 seconds. Avoid overmixing.

Step 3: Turn the dough onto a clean surface and divide it in half. Shape each half into a disk, tightly wrap in plastic wrap, and refrigerate until firm, at least 2 hours or up to 3 days.

Step 4: Working with one disk at a time, place dough between two sheets of parchment paper. Roll to a 14″ x 10″ rectangle about 1/8″ thick. Peel off the top sheet of parchment and lightly flour the surface of the dough.

Step 5: Using a pizza cutter or sharp knife, cut the dough into 2″ squares (about 35 total). Transfer the parchment with dough onto a large baking sheet and refrigerate until firm, at least 2 hours or up to 12 hours. Repeat with remaining dough.

Step 6: Preheat oven to 350°F and arrange a rack in the center. Have a small bowl of room temperature water nearby. Working one sheet at a time, lightly dab the surface of each square with water using your fingertip. Spoon 1/2 teaspoon of jam into the center of each square.

Step 7: Remove the remaining squares from the refrigerator. Place one square over each jam-filled square. Gently press around the edges, avoiding the center, then crimp edges with a fork to seal.

Step 8: Bake cookies until tops and edges are set, about 13 to 15 minutes. Let cool completely on the baking sheet.

Step 9: To make the glaze, in a medium bowl, beat confectioners’ sugar, corn syrup, milk, vanilla, and salt on low speed until combined, about 30 seconds. Increase speed to high and beat until smooth and glossy, about 1 minute more. Add more milk 1 teaspoon at a time if needed to reach a thick but spreadable consistency.

Step 10: Divide the glaze between two bowls. Add 1 drop of pink gel food coloring to one bowl and stir until evenly colored. Add more food coloring to reach desired shade.

Step 11: Spoon about 1 tablespoon of pink glaze onto half the cookies and spread into an even layer. Repeat with the plain glaze on the remaining cookies. Decorate with rainbow sanding sugar and sprinkles as desired.

Tips & Variations

Chilling the dough and squares thoroughly helps maintain their shape and prevents the jam from leaking during baking.

Try different jam flavors like blueberry, raspberry, or apricot for a fun twist.

For a dairy-free version, substitute butter with a dairy-free margarine and use a plant-based milk.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked and glazed cookies. Place them in a single layer on a baking sheet to freeze first, then transfer to an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

What if I don’t have corn syrup for the glaze?

You can substitute light corn syrup with honey or golden syrup in equal amounts. This will still give a glossy finish but may slightly alter the sweetness and flavor of the glaze.