Introduction

Mini Pop-Tart Cookies are a delightful twist on a classic breakfast treat, transformed into charming bite-sized cookies. Filled with sweet strawberry jam and topped with colorful glaze and sprinkles, these cookies are perfect for any occasion or just a fun snack.

Several square-shaped golden-brown cookies are laid out on a white marbled surface. Each cookie has one layer of pink or white frosting in the center, with a smooth, slightly shiny texture and irregular edges. On top of the frosting is a layer of colorful sprinkles - some small cylindrical rods and some tiny cube shapes in various bright colors like red, blue, green, orange, and purple. One cookie is broken to show a middle layer of red jelly inside the cookie. The cookies have a ridged edge created by a fork or some press. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
6 tbsp strawberry jam, cold

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
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. Add the egg, milk, baking powder, vanilla extract, and salt, then beat until smooth and well combined.
Step 2: Add the flour and beat on low speed just until a soft dough forms, about 15 seconds. Avoid overmixing to keep the dough tender.
Step 3: Turn the dough onto a clean surface and divide it in half. Shape each half into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 3 days.

Step 4: Work with one disk at a time. Place the dough between two sheets of parchment paper and roll out to a 14″ by 10″ rectangle about 1/8″ thick. Remove the top parchment sheet and lightly flour the dough surface.
Step 5: Using a pizza cutter or sharp knife, cut the dough into 2″ squares to make about 35 pieces. Transfer the parchment with dough squares onto a large baking sheet and refrigerate until firm, at least 2 hours and up to 12 hours. Repeat with the second dough disk.
Step 6: Place a rack in the oven’s center and preheat it to 350°F (175°C). Have a small bowl of room-temperature water nearby.

Step 7: Working with one sheet at a time, lightly dab the surface of each square with water using your fingertip. Spoon 1/2 teaspoon of cold strawberry jam into the center of half the squares.
Step 8: Remove the remaining squares from the refrigerator and place one over each jam-filled square. Gently press the edges to seal, avoiding the center so the jam doesn’t squeeze out, then crimp edges with a fork.
Step 9: Bake the cookies for 13 to 15 minutes until the tops and edges are set. Let cool completely on the baking sheet.

Step 10: For the glaze, in a medium bowl, beat confectioners’ sugar, corn syrup, milk, vanilla extract, and salt on low speed until combined, about 30 seconds. Increase speed to high and beat until smooth and glossy, about 1 minute more. The glaze should be thick but spreadable; add more milk, 1 teaspoon at a time, if needed.
Step 11: Divide the glaze between two bowls. Add 1 drop of pink gel food coloring to one bowl and stir until color is even, adding more drops for the desired shade.
Step 12: Spoon about 1 tablespoon of pink glaze onto half of the cookies and spread into an even layer. Repeat with the white glaze for the remaining cookies. Decorate with rainbow sanding sugar and sprinkles as desired.

Tips & Variations

Use different jam flavors like raspberry or apricot for a new twist.
Chilling the dough thoroughly helps prevent spreading and keeps cookie edges sharp.
If the glaze is too thick, add milk gradually to reach a smooth, spreadable consistency.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Allow cookies to come to room temperature before serving. The glaze sets well and does not require reheating.

How to Serve

The image shows four square-shaped cookies on a white marbled surface, each with a crimped edge and pressed grid pattern on top. Three cookies have one layer of smooth icing on top: two with a pink icing layer sprinkled with small, colorful cylindrical sprinkles, and one with white icing topped with small, colorful sugar crystals. The fourth cookie is broken in half, revealing a layer of red jam inside and white icing with colorful sprinkles on the outside. The cookies are light golden brown and have a slightly crumbly texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough wrapped tightly for up to 3 days or freeze it for up to 1 month. Make sure to thaw the dough thoroughly before rolling and cutting.

What if I don’t have gel food coloring?

You can use liquid food coloring, but gel coloring tends to give brighter colors without thinning the glaze too much.