Strawberry Pop Tart Cookies
Soft and chewy strawberry pop tart cookies made with a buttery cookie dough and baked until golden with soft, gooey centers. A nostalgic homemade cookie that’s simple, sweet, and bakery-style without any mix-ins. Finished with a light glaze for the perfect classic toaster pastry flavor.
Yield: 9 cookies
Materials
- 1 cup butter melted and slightly cooled
- 1 1/4 cups brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 3/4 flour
- 1 tbsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- ½ cup rainbow sprinkles
- 10 tbsp strawberry jam or however many cookies made- about 1 tbsp of jam each
Optional Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
Instructions
- In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla extract and mix until combined.
- Mix in the flour, cornstarch, baking soda, and salt until just combined.
- Fold in the rainbow sprinkles.
- Cover the dough and chill for at least 1 hour. The dough will get stiff.
- Preheat oven to 350°F
- Form the dough into 100g (or 5 tbsp) balls and then make a pocket that the jam will go into. Form the dough closed with the jam inside.
- Bake for 10-13 minutes or until they look mostly cooked (this is key for chewy, gooey cookies.) Leave them on the cookie sheet for at least 15 minutes before moving them onto paper towels.