Introduction

These Mini Pop-Tart Cookies are a fun twist on a classic breakfast favorite, transformed into delightful bite-sized treats. Filled with strawberry jam and topped with a sweet glaze and sprinkles, they’re perfect for snacks, parties, or sharing with loved ones.

The image shows many square-shaped cookies with a textured edge and a light golden brown color. Each cookie has one layer of icing on top, in either pink or white, with a smooth and slightly glossy appearance. On top of the icing, there is a colorful sprinkle layer made up of small, thin rods and tiny gem-like pieces in bright colors like red, green, blue, orange, and purple. Some cookies show a bite taken out, revealing a jam layer inside with a dark red shade between the cookie layers. The cookies are scattered over a white marbled texture with colorful sprinkles spread around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 c. (2 sticks) unsalted butter, softened
1 c. (200 g) granulated sugar

1 large egg
1 tbsp. whole milk

1 tsp. baking powder
1 tsp. pure vanilla extract

1/2 tsp. kosher salt
3 c. (360 g) all-purpose flour, plus more for dusting
6 tbsp. strawberry jam, cold

2 c. (226 g) confectioners’ sugar
2 tbsp. light corn syrup
2 tbsp. (or more) whole milk

1/8 tsp. kosher salt or fine sea salt
Pink gel food coloring
Rainbow sanding sugar and long rainbow sprinkles, for decorating

Instructions

Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Step 2: Add the egg, milk, baking powder, vanilla extract, and salt; beat until smooth and combined.
Step 3: Add the flour and beat on low speed just until a soft dough forms, about 15 seconds. Avoid overmixing.

Step 4: Turn the dough onto a clean surface and divide in half. Shape each half into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours or up to 3 days.
Step 5: Working with one disk at a time, place dough between two sheets of parchment paper. Roll to a 14″ x 10″ rectangle about 1/8″ thick. Peel off the top sheet of parchment and lightly flour the surface of the dough.
Step 6: Using a pizza cutter or sharp knife, cut the dough into 2″ squares (about 35). Transfer the parchment with dough onto a large baking sheet and refrigerate until firm, at least 2 hours or up to 12 hours. Repeat with the remaining dough.

Step 7: Preheat the oven to 350°F (175°C) and place a rack in the center. Keep a small bowl of room temperature water nearby.
Step 8: Working with one baking sheet at a time, lightly dab the surface of each square with water using your fingertip. Spoon 1/2 tsp. of cold strawberry jam into the center of each square.
Step 9: Remove the remaining squares from the refrigerator. Place one square over each jam-filled square and gently press around the edges, avoiding the center so the jam doesn’t squeeze out. Crimp the edges with a fork to seal.

Step 10: Bake the cookies for 13 to 15 minutes, until tops and edges are set. Let them cool completely on the baking sheet.
Step 11: For the glaze, beat confectioners’ sugar, corn syrup, milk, vanilla extract, and salt in a medium bowl on low speed until combined, about 30 seconds. Increase speed to high and beat until smooth and glossy, about 1 minute more. If the glaze is too thick, add more milk 1 teaspoon at a time.
Step 12: Divide the glaze between two bowls. Add one drop of pink food coloring to one bowl and stir until evenly colored, adding more coloring to reach desired shade.

Step 13: Spoon about 1 tablespoon of pink glaze onto half of the cookies and spread evenly. Use the white glaze for the remaining cookies. Decorate with rainbow sanding sugar and sprinkles as desired.

Tips & Variations

For a different flavor, try using raspberry or apricot jam instead of strawberry.
If you prefer a smoother jam filling, warm the jam slightly before spooning it onto the dough squares.

Use a cookie cutter for perfectly even squares if desired.
Let the cookies rest to firm up after glazing to avoid smudging the decoration.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, refrigerate for up to one week. To refresh, let refrigerated cookies come to room temperature before serving. The glaze may soften slightly when reheated, so avoid microwaving.

How to Serve

A tall stack of six square-shaped sugar cookies with scalloped edges sits on a white plate with a pink edge, against a white marbled background. Each cookie layer alternates between plain golden-brown cookie and a colorful frosting, with the frostings being white or light pink, topped with multicolored round and rod-shaped sprinkles. The top cookie has a bite taken out of it, showing a soft caramel center. Some sprinkles are scattered around the plate base, adding a playful touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen dough for this recipe?

Yes, you can freeze the wrapped dough disks for up to one month. Thaw in the refrigerator before rolling and cutting as directed.

What can I use instead of light corn syrup in the glaze?

If you don’t have light corn syrup, you can substitute an equal amount of honey or a simple syrup made from sugar and water. This will help keep the glaze shiny and smooth.