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Strawberry Pop Tart Sugar Cookies

Delicious Strawberry Pop Tart Sugar Cookies Recipe to Try Today

Indulge in these Strawberry Pop Tart Sugar Cookies, a delightful fusion of flavors that transforms a nostalgic favorite into a mouthwatering dessert.
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Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 477
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Strawberry Filling
  • 0.25 cup granulated sugar
  • 2 teaspoons cornstarch
  • 6 oz strawberries, quartered fresh or frozen
  • 2 teaspoons lemon juice
  • 0.5 Tablespoon butter salted or unsalted
Cookie Dough
  • 1 cup unsalted butter softened
  • 1.33 cups granulated sugar
  • 2 large eggs room temperature preferred
  • 1 teaspoon vanilla extract
  • 4 cups cake flour
  • 1 Tablespoon cornstarch
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.75 teaspoon table salt
Icing
  • 1.5 cups powdered sugar
  • 1-2 Tablespoons milk as needed
  • 1 Tablespoon light corn syrup
  • 0.25 teaspoon vanilla extract
  • Nonpareils or sprinkles for decorating

Equipment

  • small saucepan
  • large mixing bowl
  • Medium Mixing Bowl
  • whisk
  • Spatula
  • Baking sheet
  • parchment paper
  • heatproof bowl
  • Plastic wrap

Method
 

Filling Preparation
  1. In a small saucepan, whisk together ¼ cup granulated sugar and 2 teaspoons cornstarch until combined. Add strawberries and lemon juice; stir until well mixed.
  2. Heat saucepan over medium-low heat, stirring frequently, until berries soften and release juices. Mash berries until there are no large pieces.
  3. Continue cooking, stirring constantly, until mixture thickens to a jelly-like consistency. Remove from heat and stir in ½ Tablespoon butter. Transfer to a heatproof bowl, cover, and refrigerate.
Cookie Dough Preparation
  1. In a large mixing bowl, combine 1 cup unsalted butter and 1 ⅓ cups granulated sugar; beat until light and fluffy (about 1 minute on high speed).
  2. Add 2 large eggs and 1 teaspoon vanilla extract; stir until thoroughly combined. Set aside.
  3. In a medium mixing bowl, whisk together 4 cups cake flour, 1 Tablespoon cornstarch, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ¾ teaspoon table salt.
  4. Gradually stir dry ingredients into wet until completely combined. Cover bowl tightly with plastic wrap and chill in the refrigerator for 30-60 minutes.
Assembling Cookies
  1. Once dough has chilled and filling is cooled, scoop ¼ cup of dough into a ball. Divide ball into two, forming each half into a shallow nest.
  2. Scoop two teaspoons of strawberry filling into one nest and cover with the other, ensuring the filling is completely concealed.
  3. Place cookie dough balls onto a plate or baking sheet and freeze for 10-15 minutes.
Baking Cookies
  1. Preheat oven to 375F (190C) and line a baking sheet with parchment paper.
  2. Once dough has chilled and oven is preheated, place dough balls on the prepared baking sheet, spacing cookies at least 2 inches apart.
  3. Bake for 14-16 minutes, until edges are just beginning to turn a light golden brown. Allow to cool completely on baking sheet.
Icing Preparation
  1. In a small bowl, combine 1 ½ cups powdered sugar, 1 Tablespoon milk, 1 tablespoon light corn syrup, and ¼ teaspoon vanilla extract; whisk until combined.
  2. Add remaining milk as needed until icing is a smooth, spreadable consistency. Spread icing evenly over cooled cookies and sprinkle with nonpareils.

Nutrition

Serving: 1cookieCalories: 477kcalCarbohydrates: 75gProtein: 6gFat: 17gSodium: 227mgFiber: 1gSugar: 43g

Notes

For a different flavor, try swapping out strawberries for raspberries or blueberries. You can also enhance the icing with a hint of almond extract.

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