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Mini Pop-Tart Cookies Recipe

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★★★★★

4.5 from 82 reviews

These Mini Pop-Tart Cookies are a delightful twist on the classic toaster treat, featuring a soft, buttery cookie dough filled with sweet strawberry jam and topped with a glossy, colorful glaze and festive sprinkles. Perfect as a fun dessert or snack, these cookies combine the nostalgic flavors of pop-tarts with the texture of a homemade cookie.

Ingredients

Scale

Cookie Dough

  • 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

Glaze

  • 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

Decoration

  • Rainbow sanding sugar
  • Long rainbow sprinkles

Instructions

  1. Prepare Cookie Dough: In a large bowl, beat the softened butter and granulated sugar together using a handheld mixer on medium-high speed until the mixture is light and fluffy, about 2 minutes. Add the egg, whole milk, baking powder, vanilla extract, and kosher salt, then continue beating until smooth and fully combined. Gradually add the all-purpose flour and beat on low speed just until a soft dough forms, approximately 15 seconds, taking care not to overmix.
  2. Chill Dough: Turn out the dough onto a clean surface and split it into two equal portions. Shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate until firm, for at least 2 hours or up to 3 days.
  3. Roll and Cut Dough: Working with one disk at a time, place the dough between two sheets of parchment paper. Roll it out to a 14” x 10” rectangle about 1/8 inch thick. Remove the top parchment sheet and lightly flour the surface of the dough. Use a pizza cutter or sharp knife to cut the dough into 2-inch squares, yielding about 35 squares per disk. Transfer the parchment with dough squares onto a large baking sheet and refrigerate until firm, at least 2 hours and up to 12 hours. Repeat this with the second disk.
  4. Preheat Oven and Prepare for Filling: Arrange a rack in the center of the oven and preheat it to 350°F (175°C). Keep a small bowl of room temperature water nearby for sealing the cookies.
  5. Fill Cookies: Working one baking sheet at a time, lightly dab the surface of half of the dough squares with water using your fingertip. Spoon about 1/2 teaspoon of cold strawberry jam into the center of each moistened square.
  6. Seal Cookies: Remove the remaining dough squares from the refrigerator and place one square over each jam-filled square. Gently press around the edges without pressing the center to avoid squeezing out jam. Use a fork to crimp and seal the edges securely.
  7. Bake Cookies: Bake the cookies in the preheated oven until the tops and edges are set, about 13 to 15 minutes. Once baked, allow them to cool completely on the baking sheets.
  8. Make the Glaze: In a medium bowl, blend the confectioners’ sugar, light corn syrup, whole milk, vanilla extract, and salt using a handheld mixer on low speed until combined, about 30 seconds. Increase the mixer speed to high and beat until the glaze is smooth and glossy, approximately 1 minute more. The glaze should be thick but spreadable; if it’s too thick, add additional milk one teaspoon at a time to reach consistency.
  9. Color the Glaze: Divide the glaze evenly between two bowls. To one bowl, add 1 drop of pink gel food coloring and stir to mix, adding more coloring as necessary until the desired shade is achieved.
  10. Glaze and Decorate: Spoon about 1 tablespoon of pink glaze onto half of the cooled cookies and spread it evenly. Use the plain white glaze for the remaining cookies. Decorate the glazed cookies with rainbow sanding sugar and long rainbow sprinkles as desired. Allow the glaze to set before serving.

Notes

  • Chilling the dough before rolling and cutting helps maintain cookie shape and ensures a tender texture.
  • Using cold strawberry jam prevents it from melting too quickly during baking.
  • The glaze consistency can be adjusted with milk to make it easier to spread without being runny.
  • Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
  • For a different filling, try raspberry or apricot jam.

Keywords: mini pop-tart cookies, strawberry jam cookies, glazed cookies, homemade pop-tarts, fun dessert, kids cookies

Find it online: https://flavorsbymaya.com/mini-pop-tart-cookies-recipe/