Mini Pop-Tart Cookies: Strawberry Jam-Filled Bites
Mini Pop-Tart Cookies
Mini Pop-Tart Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, brought to room temperature
- 1 cup (200 g) white granulated sugar
- 1 large egg
- 1 tablespoon whole milk
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon coarse kosher salt
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 6 tablespoons chilled strawberry jam
- 2 cups (226 g) powdered sugar
- 2 tablespoons light corn syrup
- 2 tablespoons (or more) whole milk
- ⅛ teaspoon kosher salt or fine sea salt
- Pink gel food coloring
- Rainbow sanding sugar and long rainbow sprinkles for decoration
Instructions
Step 1
**Step 1: Make the Cookie Dough** In a medium bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking powder, and a pinch of salt until there are no lumps. In a separate small bowl, beat ½ cup of softened butter with ¾ cup of brown sugar until light and fluffy—about 2 minutes with a hand mixer or wooden spoon. Add 1 large egg and 1 teaspoon of vanilla extract, mixing just until combined. Slowly fold the dry ingredients into the wet mixture until a soft dough forms, being careful not to overmix. The dough should hold together when pressed but still feel slightly sticky.
Step 2
Here’s the expanded Step 2 for "Mini Pop-Tart Cookies" with clear, conversational cooking instructions: --- **Step 2: Shape the dough and prep for baking** Set your dough out on a lightly floured surface so it’s easier to handle. Roll it into a ¼-inch thick rectangle—you want it even so the cookies bake uniformly. Use a small round cutter (about 2 inches wide) to punch out circles, then place them on a parchment-lined baking sheet with a little space between each one. Don’t worry if they’re not perfect; rustic edges give them extra charm. Slide the tray into your preheated oven and bake for 10–12 minutes, watching closely. You’ll know they’re ready when the edges just start to turn golden and the centers look set. Let them cool on the tray for 5 minutes before you move them—they’ll firm up as they sit, so resist the urge to peek too soon. ---
Nutrition Information
My Tip
For the dough, chill it for a full 30 minutes before rolling—this keeps those Pop-Tart edges crisp instead of spreading into a sad puddle.
Leftovers
Store these little cookies in a single layer in an airtight container with a sheet of parchment between layers so the frosting doesn’t stick. They’ll stay fresh at room temperature for up to three days. For the best crunch, warm them in a 300°F oven for 5–7 minutes straight from the fridge—just until the edges look golden again.
Make It Your Own
Try swapping the all-purpose flour for a 1:1 gluten-free baking blend—just be sure to add an extra ½ teaspoon of xanthan gum if your blend doesn’t include it. Your cookies will still turn out tender with a crisp edge, no one will guess they’re gluten-free.