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Mini Pop-Tart Cookies Recipe

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★★★★★

4.5 from 106 reviews

These Mini Pop-Tart Cookies combine the nostalgic flavors of classic pop-tarts with the delicate texture of a buttery cookie. Filled with sweet strawberry jam and topped with a smooth, colorful glaze and festive sprinkles, they are a delightful treat perfect for snacking or special occasions.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (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 cups (360 g) all-purpose flour, plus more for dusting

Filling

  • 6 tbsp strawberry jam, cold

Glaze

  • 2 cups (226 g) confectioners’ sugar
  • 2 tbsp light corn syrup
  • 2 tbsp (or more) whole milk
  • 1/8 tsp kosher salt or fine sea salt
  • Pure vanilla extract (amount: 1 tsp, inferred)
  • Pink gel food coloring

Decorations

  • Rainbow sanding sugar
  • Long rainbow sprinkles

Instructions

  1. Make the Cookie Dough: In a large bowl, beat the softened butter and granulated sugar together using a handheld mixer on medium-high speed until light and fluffy, about 2 minutes. Then add the egg, whole milk, baking powder, vanilla extract, and kosher salt; beat until the mixture is smooth and fully combined. Gradually add the all-purpose flour and beat on low just until a soft dough forms, about 15 seconds, being careful not to overmix.
  2. Chill the Dough: Turn the dough out onto a clean surface and divide it into two equal halves. Shape each half into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours or up to 3 days for convenience.
  3. Roll out Dough and Cut Squares: Working with one disk at a time, place the dough between two sheets of parchment paper and roll it out to a 14-inch by 10-inch rectangle about 1/8-inch thick. Remove the top sheet of parchment, lightly flour the dough surface, and use a pizza cutter or sharp knife to cut the rectangle into 2-inch squares. You should get about 35 squares per disk. Transfer the parchment with the cut dough onto a baking sheet and refrigerate until firm, at least 2 hours or up to 12 hours. Repeat with the second disk, stacking baking sheets if needed.
  4. Preheat Oven and Prepare Jam Filling: Arrange an oven rack in the center position and preheat the oven to 350°F (175°C). Place a small bowl of room temperature water nearby for sealing edges.
  5. Assemble Cookies: Working one sheet at a time, lightly dab the surface of half the squares with a fingertip dipped in water. Spoon 1/2 teaspoon of cold strawberry jam into the center of each dabbed square. Remove the matching squares from the refrigerator for the tops and place one square over each jam-filled square. Gently press the edges together around the jam center, being careful not to squeeze the jam out. Use a fork to crimp and seal the edges firmly.
  6. Bake the Cookies: Place the assembled cookies on the baking sheet in the oven and bake until the tops and edges are set and lightly golden, about 13 to 15 minutes. Remove from oven and allow to cool completely on the baking sheet.
  7. Prepare the Glaze: In a medium bowl, use the handheld mixer on low speed to beat together the confectioners’ sugar, light corn syrup, whole milk, vanilla extract (assumed 1 tsp), and salt until just combined, about 30 seconds. Increase the mixer speed to high and beat until the glaze is smooth and glossy, around 1 minute more. The glaze should be thick but still spreadable. If necessary, add more milk one teaspoon at a time to achieve the right consistency.
  8. Color the Glaze: Divide the glaze into two smaller bowls. Add one drop of pink gel food coloring to one bowl and stir until evenly combined. Add more food coloring as needed until you reach the desired shade of pink.
  9. Glaze and Decorate: Spoon about 1 tablespoon of the pink glaze onto half of the cooled cookies and spread to create an even layer. Use the plain (white) glaze on the remaining cookies in the same way. Immediately decorate the glazed cookies with rainbow sanding sugar and long rainbow sprinkles for a festive finish.

Notes

  • Chilling the dough and cut squares thoroughly is essential to prevent spreading during baking and to create clean cookie shapes.
  • If the jam is too warm or soft, it might leak during baking; make sure it is cold.
  • You can customize the jam flavor to your preference (e.g., raspberry, blueberry).
  • The glaze consistency can be adjusted by adding more milk for a thinner glaze or more powdered sugar for thickness.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For easier rolling, use parchment paper and dust lightly with flour to prevent sticking.

Keywords: Mini Pop-Tart Cookies, strawberry jam cookies, homemade pop tarts, sugar cookies, glazed cookies, fun snack, kids treats

Find it online: https://thefoodrecipe.com/mini-pop-tart-cookies-recipe/