Who doesn’t love cookies? These Strawberry Pop Tart Cookies are a fun twist on a classic treat. Filled with sweet strawberry jam and topped with colorful glaze, they are perfect for any occasion. Making these cookies is a great way to enjoy baking with your family, and they taste delicious!
Why Make This Recipe
This recipe is a winner for many reasons. First, it’s easy to make, even if you’re new to baking. Second, they are a fantastic way to use fresh or frozen strawberries. Third, who can resist a cookie that looks this cute and tastes this good? Plus, they’re great for sharing at parties or just enjoying at home with loved ones.
How to Make Strawberry Pop Tart Cookies
Making Strawberry Pop Tart Cookies is a fun and straightforward process. Follow these steps to create your own batch of these delightful treats!
Ingredients:
- 1/4 cup granulated sugar (for filling)
- 2 teaspoons cornstarch (for filling)
- 6 oz strawberries quartered, fresh or frozen
- 2 teaspoons lemon juice
- 1/2 Tablespoon butter (salted or unsalted)
- 1 cup unsalted butter (softened, for dough)
- 1 1/3 cups granulated sugar (for dough)
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract (for dough)
- 4 cups cake flour
- 1 Tablespoon cornstarch (for dough)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 1/2 cups powdered sugar (for glaze)
- 1-2 Tablespoons milk (for glaze)
- 1 Tablespoon light corn syrup
- 1/4 teaspoon vanilla extract (for glaze)
- Nonpareils or sprinkles (for decorating)
Directions:
- For the filling, mix the granulated sugar and cornstarch in a saucepan. Add the quartered strawberries and lemon juice. Cook over medium heat until the mixture thickens. Let it cool.
- For the dough, beat the softened butter and granulated sugar together until fluffy. Add the eggs and vanilla, then mix well. In another bowl, combine the dry ingredients, and then add them to the wet mixture. Chill the dough for about 30 minutes.
- To assemble the cookies, scoop out the chilled dough and form it into small nests. Fill each nest with the strawberry filling and seal them up. Freeze the filled cookie dough for about 10-15 minutes.
- Preheat the oven to 375°F (190°C). Place the cookies on a baking sheet and bake for 14-16 minutes, until they are lightly golden. Let the cookies cool completely on the baking sheet.
- For the glaze, mix the powdered sugar, milk, corn syrup, and vanilla extract until it’s smooth. Spread the glaze over the cooled cookies and sprinkle with nonpareils or sprinkles for that extra pop!
How to Serve Strawberry Pop Tart Cookies
Serve these delightful cookies on a colorful plate for everyone to enjoy. They are perfect for dessert, holidays, or just a fun afternoon snack with your family. Pair them with a cup of tea or milk for an extra treat!
How to Store Strawberry Pop Tart Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 24 hours. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure they are completely cooled before you store them.
Tips to Make Strawberry Pop Tart Cookies
Use High-Quality Strawberries: Fresh or frozen, choose the best strawberries you can find for the tastiest filling.
Chill Your Dough: Chilling the dough helps make it easier to handle and gives your cookies the right texture.
Customize Your Sprinkles: Have fun decorating! Use different colors of sprinkles for different occasions.
Variation
If you want to change things up, try using different fruits for the filling, like raspberries or blueberries. You can also use almond extract instead of vanilla for a unique twist!
FAQs
1. Can I use other kinds of flour?
Yes! You can use all-purpose flour instead of cake flour, but the texture may be different.
2. How can I make these cookies gluten-free?
You can substitute gluten-free flour in place of regular flour. Just make sure to check that all other ingredients are gluten-free.
3. Can I freeze the cookies after baking?
Absolutely! Once they are baked and cooled, you can freeze the cookies in an airtight container for up to a month. Just thaw them at room temperature before enjoying.