Strawberry Pop Tart Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup salted butter
02 -
¾ cup white granulated sugar
03 -
¾ cup light brown sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
½ teaspoon salt
07 -
1 teaspoon baking soda
08 -
2½-3 cups all-purpose flour
09 -
1 cup strawberry jam
→ Frosting
10 -
4 oz cream cheese, room temperature
11 -
4 tablespoons salted butter, room temperature
12 -
3 cups powdered sugar
13 -
1 teaspoon vanilla extract
14 -
2 tablespoons whole milk or heavy whipping cream
15 -
2 tablespoons multicolored or red sprinkles
# Instructions:
01 -
In a stand mixer with a paddle attachment or large bowl with an electric hand mixer, beat the butter, white sugar, and brown sugar on high speed until the mixture is light and fluffy, approximately 3 minutes. Scrape the sides of the bowl occasionally.
02 -
Add the egg and vanilla extract, mixing on medium speed until fluffy and well combined.
03 -
Mix in the salt and baking soda until just combined. Gradually add the flour, one cup at a time, mixing on low speed for about 1 minute until the flour is thoroughly incorporated.
04 -
Preheat the oven to 350° F (175° C) and line 2 baking sheets with parchment paper or silicone mats.
05 -
Using a ¼ cup scoop, measure out 12 dough balls. Hold a dough ball in one hand, use a round tablespoon to press a deep hole into the center of the dough, and spoon 1 tablespoon of strawberry jam into the hole. Carefully seal the edges and roll gently to form a smooth ball with no cracks.
06 -
Place 6 dough balls on each prepared baking sheet. Bake one sheet at a time for 10-12 minutes until the cookies begin to crack. Cool completely before frosting.
07 -
In a stand mixer or using a hand mixer with a whisk attachment, beat the cream cheese and butter on medium/high speed until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Add vanilla extract and milk, mixing until smooth.
08 -
After the cookies have cooled, pipe the frosting onto each cookie using a piping bag with a large round tip in a spiral pattern. Top with sprinkles and serve.