Description

These Mini Pop-Tart Cookies are delightful little treats with a tender, buttery crust and a sweet strawberry jam filling, topped with a glossy pink glaze and colorful sprinkles. Perfect for a fun dessert or a whimsical snack, these cookies combine the nostalgic flavors of pop-tarts with the texture and charm of classic cut-out cookies.

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
Pink gel food coloring

Decoration

Rainbow sanding sugar and long rainbow sprinkles, for decorating

Instructions

Make the Cookie Dough: In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the egg, whole milk, baking powder, vanilla extract, and kosher salt, then beat until smooth and fully combined. Gradually add the all-purpose flour and mix on low speed just until a soft dough forms, about 15 seconds. Avoid overmixing to keep the dough tender.
Chill the Dough: Turn the dough out 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, to make it easier to roll and cut.
Roll and Cut the Dough: Work with one disk at a time, placing it between two sheets of parchment paper. Roll it out into a 14″ x 10″ rectangle about 1/8″ thick. Peel off the top parchment sheet and lightly flour the dough’s surface. Using a pizza cutter or sharp knife, cut the dough into 2″ squares, aiming for about 35 pieces. Transfer the parchment with dough squares onto a large baking sheet and refrigerate again until firm, at least 2 hours or up to 12 hours. Repeat with the second disk.
Preheat Oven and Prepare for Filling: Place a rack in the center of your oven and preheat it to 350°F (175°C). Have a small bowl of room temperature water nearby for sealing the cookies. Take one sheet of chilled dough squares at a time and lightly dab the surface of half the squares with water using your fingertip to prepare for sealing.
Add Jam Filling: Spoon about 1/2 teaspoon of cold strawberry jam into the center of each moistened square, spreading it slightly but being careful not to overfill to avoid leakage.
Seal Cookies: Remove the remaining squares from the refrigerator and place one square over each jam-filled square. Gently press around the edges to seal the filling inside, avoiding the center to prevent jam oozing out. Crimp the edges with a fork to create a decorative seal and ensure the cookies are well sealed.
Bake the Cookies: Bake the cookies in the preheated oven until the tops and edges are set and lightly golden, about 13 to 15 minutes. Let the cookies cool completely on the baking sheet before glazing.
Prepare the Glaze: In a medium bowl, use a handheld mixer on low speed to beat together the confectioners’ sugar, light corn syrup, whole milk, vanilla extract, and salt until well combined, about 30 seconds. Increase the mixer speed to high and beat until the glaze is smooth, glossy, and thick yet spreadable, about 1 minute more. If the glaze is too thick, add more milk, one teaspoon at a time, to reach the desired consistency.
Add Color to Glaze: Divide the glaze evenly into two bowls. Add 1 drop of pink gel food coloring to one bowl and stir until fully blended, adding more drops as needed to achieve your preferred shade of pink.
Glaze and Decorate: Spoon approximately 1 tablespoon of the pink glaze onto half of the cooled cookies and spread it evenly to cover the top. Repeat the process with the remaining uncolored (white) glaze on the other half of the cookies. While the glaze is still wet, decorate generously with rainbow sanding sugar and long rainbow sprinkles for a festive look.

Notes

Make sure the jam is cold to prevent the dough from becoming too sticky when filling.
Do not overmix the dough to keep the cookies tender and flaky.
Chilling the dough multiple times helps maintain the shape and prevents spreading during baking.
If the glaze is too runny, add more confectioners’ sugar to thicken it.
These cookies can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini pop-tart cookies, strawberry jam cookies, homemade pop-tart cookies, fun dessert, kid-friendly cookies, glazed cookies