Strawberry Pop Tart Cookies (Print Version)
# Ingredients:
→ For the cookie
01 -
1 cup salted butter, room temperature
02 -
1 cup granulated sugar
03 -
2 tsp vanilla extract
04 -
½ tsp almond extract (optional)
05 -
2 eggs, room temperature
06 -
3 cups all-purpose flour
07 -
2 tbsp whole milk
08 -
1 tbsp corn starch
09 -
2 tsp baking powder
10 -
½ tsp kosher salt
→ For the jam
11 -
1 cup strawberry preserves
12 -
2 tbsp corn starch
→ For the icing
13 -
1 ½ cups powdered sugar
14 -
½ tsp vanilla extract
15 -
3-5 tbsp milk or heavy cream
16 -
Sanding sugar or sprinkles
# Instructions:
01 -
Make the jam first to allow the mixture to set. In a small bowl, whisk the jam and corn starch together. Place in the freezer until needed.
02 -
In the bowl of a stand mixer, cream the butter and granulated sugar for 3 minutes, or until light and fluffy. Add in the vanilla, almond extract, eggs and milk. Mix on low until just incorporated. While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
03 -
Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. If the dough feels too soft to work with, refrigerate for 10 minutes before filling.
04 -
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Once the jam is set (about 30 minutes) take 1 cookie dough ball at a time and flatten the cookie dough in your hand. Scoop about 1 teaspoon of the jam into the center of the dough. Fold the dough over the jam and seal. Roll to make round and place on the cookie sheet.
05 -
These cookies will spread so space only 3-4 per cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until the edges are set and starting to lightly brown. These cookies stay pretty light so don't wait for them to be golden brown or they will overcook.
06 -
Remove from the oven and place a larger bowl or cookie cutter over the cookie and gently scoot it around to reshape the cookie to be a circle. Allow to cool on the cookie sheet for 5 minutes before transferring to a cookie rack to cool completely.
07 -
Once the cookies have cooled make the icing. In a medium bowl whisk together the powdered sugar, milk and vanilla extract. Add more milk, 1 tablespoon at a time, to reach desired consistency.
08 -
Spread the icing on top of each cookie and top with sanding sugar or sprinkles. Serve and enjoy!
# Notes:
01 -
These cookies stay light in color - don't wait for them to turn golden or they'll overcook.
02 -
For best results, make sure butter and eggs are at room temperature.
03 -
The almond extract is optional but adds a nice flavor dimension.