Stuffed with selfmade strawberry jam and topped with sprinkle-flecked icing, these fully from-scratch strawberry pop tart cookies style even higher than the actual factor! Recipe features a video tutorial!
Strawberry Pop-Tarts Carried out Gourmand Cookie Fashion!
After I shared my brown sugar cinnamon pop tart cookies a number of months in the past, they turned an immediate favourite, rapidly going viral on Instagram and racking up thousands and thousands of views. For one thing that was only a enjoyable venture that nobody had requested for, I used to be pleasantly stunned, let me say!
On that video, I obtained many, many requests for a strawberry pop tart model so I bought proper to work. After a number of rounds of testing, right here we’re! Completely irresitible and delightful (if I do say so myself) strawberry pop tart cookies. I can’t wait so that you can attempt them!
Issues to Learn about This Recipe
- Style: So nostalgic! The intense strawberry jam and candy vanilla icing shine whereas the buttery cookie dough serves as a pleasant backdrop.
- Texture: Delicate and chewy cookies, gooey jam filling, agency icing and crunchy nonpareils. A lot of enjoyable textures happening right here!
- Time: Put aside no less than 40 minutes for the dough and filling to relax. These cookies aren’t fast to make, however you may be properly rewarded to your arduous work!
- Method: Similar to when making my cheesecake stuffed cookies or churro cookies, it takes a little bit of persistence and finesse to get the filling contained in the cookies. Give your self time and have persistence; it’s not with out effort, however no good issues are. You’ll be able to watch my video within the recipe card to see precisely the way it’s achieved!
What You Want
- Strawberries. You should use recent or frozen. I at all times suggest recent when they’re in season (the perfect time to attempt my strawberry tart too!) and frozen throughout the low season. Notice that you do not want to thaw frozen berries earlier than utilizing them; they’ll thaw within the pan whereas they prepare dinner.
- Cake flour. That is important for thick, tender cookies. You’ll discover I exploit cake flour in a lot of my gourmand cookie recipes–when you’re spending additional effort and time making cookies like these, it’s nicely value it to splurge for the cake flour.
- Cornstarch. Including cornstarch to the dough helps it keep its form. That is tremendous necessary right here, since we’re stuffing our cookies. We’ll additionally add some to our strawberry filling to assist it thicken right into a jammy consistency.
- Milk. Any type will work. We’ll begin by including only a tablespoon to the icing and can add extra as wanted.
- Corn syrup. This helps our icing dry firmly and provides it that fairly sheen. Keep in mind, this isn’t the identical factor as excessive fructose corn syrup! Glucose syrup can even work when you can’t discover corn syrup.
SAM’S TIP: Be certain your chilly elements come to room temperature earlier than you get began; this makes for the simplest mixing. In the event you overlook to set your eggs out forward of time, observe my trick to rapidly carry eggs to room temperature.
Keep in mind, that is simply an outline of the elements I used and why. For the complete recipe please scroll right down to the underside of the submit!
The best way to Make Strawberry Pop Tart Cookies
Make the Filling
- Prepare dinner the strawberries with sugar, cornstarch (helps thicken it!), and lemon juice (provides recent tartness to the flavour) till the berries are good and juicy.
- Mash the strawberries (I exploit a potato masher however a fork will work!), and prepare dinner till you’ve got a thick jelly-like consistency.
- Take away from warmth and stir within the butter, this simply provides a pleasant gloss and subtly wealthy mouthfeel. This wants to chill fully earlier than you’ll be able to fill your cookie dough with it, so pour it into a big bowl and place it within the fridge when you make your dough.
Make the Dough
The cookie dough itself is impressed by basic pastry crust, not overpoweringly candy or wealthy, however in fact not bland. Since we’ve got a sweeter (selfmade!) strawberry filling and icing on prime, the cookie couldn’t be very candy itself.
- Cream the sugar and butter with a mixer till mild and fluffy. Electrical mixer or hand mixer works simply advantageous right here.
- Stir within the vanilla and eggs, then put aside.
- Whisk the dry elements collectively in a separate bowl, then step by step stir them into the egg/butter combination. The dough will probably be dry–and that’s completely regular. We want it to be stiff so it will probably maintain the strawberry filling. Simply be certain that it’s uniform and all of the flour is absorbed.
- Cowl & chill.
Assemble
- Roll ¼ cup of dough right into a ball, then divide it in half. Make an indent in every half and add your strawberry filling into one.
- Cowl with the opposite half and seal so the filling is completely coated. Gently roll to make the ball spherical once more. Repeat with the remaining dough and filling.
- Freeze for 10-Quarter-hour (or longer! The longer you chill, the thicker the cookies will probably be!).
- Bake till the perimeters of the cookies simply start to show a really mild golden brown. These cookies are tremendous fragile when heat, so allow them to cool on the baking sheet and don’t even try to maneuver them to a cooling rack till they’re completely cool.
Make the Icing
The icing is identical one I exploit in my strawberry pop tart recipe; it’s tremendous straightforward to make and dries good and agency. And naturally, we will’t overlook the sprinkles! 😉
- Make the icing: stir collectively sugar, corn syrup, vanilla, and a splash of milk. Add extra milk as wanted till you attain the right consistency; when you elevate your whisk, the icing ribbon ought to maintain its form for a number of seconds earlier than dissolving again into the bowl. Identical method as when you had been making my sugar cookie icing!
- Spoon or unfold the icing over the cooled cookies.
- Add sprinkles overtop and let the icing harden earlier than having fun with. I like nonpareils, however basic jimmies would additionally work and even coloured sanding sugar.
SAM’S TIP: In the event you unintentionally make your icing too skinny, simply add some powdered sugar to thicken it again up.
Continuously Requested Questions
Sure, that will probably be advantageous. You’ll want ½ cup of your favourite jam.
Cake flour gives the perfect outcomes and is my suggestion for this recipe as a result of it’s finer and makes the cookie extra tender and melt-in-your mouth (I exploit it in my Lofthouse cookies for a similar cause). In the event you had been to make use of all-purpose flour, your cookies wouldn’t be as tender.
If you wish to use all function flour, you’ll need 3 ⅔ cups or 450 grams.
This may occur when you didn’t chill your dough lengthy sufficient, when you didn’t fairly heart your filling sufficient (it doesn’t must be precise, however it will probably’t be too near the perimeters!), or in case your dough balls aren’t fully sealed.
It’s crucial to ensure every cookie ball is completely easy with no cracks, in any other case your jam filling will discover them and leak proper out. If you’ll want to seize additional dough throughout this course of, be happy! I believe we will all agree that it’s higher to have 10-11 sealed cookies than 12 cookies that leak throughout your baking sheet.
Let me know when you like these as a lot as my brown sugar cinnamon model, or if there are some other flavors you’d like me to attempt! Get pleasure from!
Let’s bake collectively! Subscribe to my publication to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜
Strawberry Pop Tart Cookies
Servings: 12 cookies
Energy: 477kcal
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Directions
For the filling
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In a small saucepan, whisk collectively sugar and cornstarch till mixed.
¼ cup (50 g) granulated sugar, 2 teaspoons cornstarch
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Add berries and lemon juice and use a spatula to stir till nicely blended.
6 oz (170 g) strawberries, 2 teaspoons lemon juice
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Warmth saucepan over medium-low warmth and prepare dinner, stirring steadily, till the berries soften and start to launch their juices. Use a potato masher or giant fork to mash the berries till no giant items stay.
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Proceed to prepare dinner, stirring continuously, till combination begins to thicken to a jelly-like consistency.
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As soon as combination has thickened (this can take a number of minutes), take away from warmth and stir in butter. Switch to a heatproof bowl, cowl, and refrigerate when you make the cookie dough.
½ Tablespoon (7 g) butter
For the dough
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Mix butter and sugar in a big mixing bowl and use an electrical mixer to beat collectively till mild and fluffy (about 1 minute on excessive velocity).
1 cup (226 g) unsalted butter, 1 ⅓ cups (266 g) granulated sugar
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Add eggs and vanilla extract and stir collectively till totally mixed. Put aside.
2 giant eggs, 1 teaspoon vanilla extract
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In a medium-sized mixing bowl, whisk collectively flour, cornstarch, baking powder, baking soda, and salt.
4 cups (450 g) cake flour, 1 Tablespoon cornstarch, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon desk salt
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Steadily stir dry elements into moist till fully mixed.
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Cowl bowl tightly with plastic wrap and chill within the fridge for 30-60 minutes. (If dough chills longer than this it will probably turn into troublesome to handle).
Meeting
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As soon as the dough has chilled and the filling is totally cooled, take away each from the fridge. Scoop ¼ cup (85g) of dough right into a ball. Divide the ball into two, and kind every half right into a shallow nest. Scoop two teaspoons of strawberry filling into one nest and canopy with the opposite. Make sure the filling is totally hid, you’ll be able to pinch the perimeters of the dough collectively after which very gently roll between your palms to create a spherical ball.
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Place cookie dough balls onto a plate or baking sheet and place within the freezer for 10-Quarter-hour. In the meantime, preheat your oven to 375F (190C) and line a baking sheet with parchment paper.
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As soon as dough has chilled and oven is preheated, take away dough balls from freezer and place on ready baking sheet, spacing cookies no less than 2” aside.
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Switch to heart rack of 375F (190C) oven and bake for 14-16 minutes, till the perimeters of the cookies are simply starting to show a lightweight golden brown. Enable to chill fully on baking sheet earlier than icing (cookies are very fragile when heat!).
Icing
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Mix sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract in a small bowl and whisk collectively till mixed. Add remaining milk, as wanted, till icing is a easy, spreadable consistency and if you elevate a spoon from the icing the ribbon that drizzles again in holds its form for a number of seconds earlier than dissolving.
1 ½ cups (190 g) powdered sugar, 1-2 Tablespoons milk, 1 Tablespoon mild corn syrup, ¼ teaspoon vanilla extract
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Unfold icing evenly excessive of the cooled cookies and sprinkle with nonpareils. Enable frosting to harden earlier than having fun with.
Nonpareils or sprinkles
Notes
Flour
I strongly suggest cake flour for finest outcomes. It makes the cookies softer and extra soften in your mouth. In the event you should substitute all-purpose flour, you would wish 3 ⅔ cup (450 grams).
Storing
Retailer in an hermetic container at room temperature for as much as 24 hours. Refrigerate (in hermetic container) if protecting for longer than that.
Diet
Serving: 1cookie | Energy: 477kcal | Carbohydrates: 75g | Protein: 6g | Fats: 17g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 69mg | Sodium: 227mg | Potassium: 82mg | Fiber: 1g | Sugar: 43g | Vitamin A: 532IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg
Dietary data relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
