Strawberry Pop Tart Cookies

Name: Strawberry Pop Tart Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 12 cookies
Ingredients: ¼ ¼ cup granulated sugar; 2 2 teaspoons cornstarch; 6 6 oz strawberries; 2 2 teaspoons lemon juice; ½ ½ Tablespoon butter; 1 1 cup unsalted butter; 1 ⅓ 1 ⅓ cups granulated sugar; 2 2 large eggs; 1 1 teaspoon vanilla extract; 4 4 cups cake flour; 1 1 Tablespoon cornstarch; 1 ½ 1 ½ teaspoons baking powder; ¼ ¼ teaspoon baking soda; ¾ ¾ teaspoon table salt; 1 ½ 1 ½ cups powdered sugar; 1-2 1-2 Tablespoons milk; 1 1 Tablespoon light corn syrup; ¼ ¼ teaspoon vanilla extract; Nonpareils or sprinkles

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
40 mins
Total Time
1 hr 20 mins
Servings
12 cookies
Calories
477 kcal
Course
Dessert, Baked Goods
Cuisine
American

Strawberry Pop Tart Cookies

Angela Watkins

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Filled with homemade strawberry jam and topped with sprinkle-flecked icing, these strawberry pop tart cookies taste even better than the real thing! Recipe includes a how-to video!

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Ingredients

Servings

Strawberry Filling

¼ ¼ cup granulated sugar
2 2 teaspoons cornstarch
6 6 oz strawberries quartered, fresh or frozen
2 2 teaspoons lemon juice
½ ½ Tablespoon butter salted or unsalted

Dough

1 1 cup unsalted butter softened
1 ⅓ 1 ⅓ cups granulated sugar
2 2 large eggs room temperature preferred
1 1 teaspoon vanilla extract
4 4 cups cake flour
1 1 Tablespoon cornstarch
1 ½ 1 ½ teaspoons baking powder
¼ ¼ teaspoon baking soda
¾ ¾ teaspoon table salt

Glaze

1 ½ 1 ½ cups powdered sugar
1-2 1-2 Tablespoons milk
1 1 Tablespoon light corn syrup
¼ ¼ teaspoon vanilla extract
Nonpareils or sprinkles for decorating

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Instructions

For the filling

In a small saucepan, whisk together sugar and cornstarch until combined.
Add berries and lemon juice and use a spatula to stir until well mixed.
Heat saucepan over medium-low heat and cook, stirring frequently, until the berries soften and begin to release their juices. Use a potato masher or large fork to mash the berries until no large pieces remain.
Continue to cook, stirring constantly, until mixture begins to thicken to a jelly-like consistency.
Once mixture has thickened (this will take several minutes), remove from heat and stir in butter. Transfer to a heatproof bowl, cover, and refrigerate while you make the cookie dough.

For the dough

Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy (about 1 minute on high speed).
Add eggs and vanilla extract and stir together until thoroughly combined. Set aside.
In a medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Gradually stir dry ingredients into wet until completely combined.
Cover bowl tightly with plastic wrap and chill in the refrigerator for 30-60 minutes. (If dough chills longer than this it can become difficult to manage).

Assembly

Once the dough has chilled and the filling is completely cooled, remove both from the refrigerator. Scoop ¼ cup (85g) of dough into a ball. Divide the ball into two, and form each half into a shallow nest. Scoop two teaspoons of strawberry filling into one nest and cover with the other. Be sure the filling is completely concealed, you can pinch the edges of the dough together and then very gently roll between your palms to create a round ball.
Place cookie dough balls onto a plate or baking sheet and place in the freezer for 10-15 minutes. Meanwhile, preheat your oven to 375F (190C) and line a baking sheet with parchment paper.
Once dough has chilled and oven is preheated, remove dough balls from freezer and place on prepared baking sheet, spacing cookies at least 2” apart.
Transfer to center rack of 375F (190C) oven and bake for 14-16 minutes, until the edges of the cookies are just beginning to turn a light golden brown. Allow to cool completely on baking sheet before icing (cookies are very fragile when warm!).

Icing

Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract in a small bowl and whisk together until combined. Add remaining milk, as needed, until icing is a smooth, spreadable consistency and when you lift a spoon from the icing the ribbon that drizzles back in holds its shape for several seconds before dissolving.
Spread icing evenly over the top of the cooled cookies and sprinkle with nonpareils. Allow frosting to harden before enjoying.

Equipments used:

Notes

I strongly recommend cake flour for best results. It makes the cookies softer and more melt in your mouth. If you must substitute all-purpose flour, you would need 3 ⅔ cup (450 grams).
Store in an airtight container at room temperature for up to 24 hours. Refrigerate (in airtight container) if keeping for longer than that.

Nutrition Information

Show Details

Serving 1cookie Calories 477kcal (24%) Carbohydrates 75g (25%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 69mg (23%) Sodium 227mg (9%) Potassium 82mg (2%) Fiber 1g (4%) Sugar 43g (86%) Vitamin A 532IU (11%) Vitamin C 9mg (10%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 477 kcal

% Daily Value*

Serving	1cookie
Calories	477kcal	24%
Carbohydrates	75g	25%
Protein	6g	12%
Fat	17g	26%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	69mg	23%
Sodium	227mg	9%
Potassium	82mg	2%
Fiber	1g	4%
Sugar	43g	86%
Vitamin A	532IU	11%
Vitamin C	9mg	10%
Calcium	57mg	6%
Iron	1mg	6%