Strawberry Pop Tart Cookies (Printable Version)
Soft buttery cookies with vibrant strawberry filling and a light crisp edge, decorated with sprinkles for a fun touch.
# Ingredients:
→ Dry Ingredients
01 -
345 grams all-purpose flour
02 -
5 grams baking soda
03 -
2.5 grams baking powder
04 -
2.5 grams salt
→ Wet Ingredients
05 -
227 grams unsalted butter, softened
06 -
200 grams granulated sugar
07 -
120 grams powdered sugar
08 -
2 large eggs
09 -
5 milliliters vanilla extract
10 -
2.5 milliliters almond extract (optional)
→ Fillings and Decoration
11 -
180 grams strawberry jam or preserves
12 -
Sprinkles for decoration
# Steps:
01 -
Preheat the oven to 175°C and line baking sheets with parchment paper to prevent sticking and ensure even baking.
02 -
In a medium bowl, combine all-purpose flour, baking soda, baking powder, and salt, mixing thoroughly to distribute leavening agents evenly.
03 -
Using an electric mixer, beat softened butter with granulated and powdered sugars until light and fluffy, approximately 3 to 4 minutes. Add eggs one at a time, mixing well after each, then incorporate vanilla and almond extracts until homogenous.
04 -
Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined to avoid overworking the dough.
05 -
Scoop one tablespoon of dough and roll into balls, flattening to 5 cm discs. Create a small well in half the discs and fill each with one teaspoon of strawberry jam.
06 -
Top each jam-filled disc with an unfilled disc, pressing gently to seal the edges securely. Crimp edges with a fork to mimic pop tart appearance and prevent filling leakage.
07 -
Bake in the preheated oven for 10 to 12 minutes, or until edges turn lightly golden. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
08 -
Once cooled, drizzle cookies with icing made by mixing powdered sugar and a splash of milk until smooth, then garnish with sprinkles as desired.
# Notes:
01 -
Chilling the dough for 30 minutes prior to baking improves cookie shape and texture.
02 -
Use a cookie scoop for uniform sizing and even baking.