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Strawberry Pop Tart Cookies

Freshly baked Strawberry Pop Tart Cookies on white plate
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These Strawberry Pop Tart Cookies combine flaky, buttery pastry with sweet strawberry filling for a nostalgic and delightful dessert treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ cup strawberry jam
  • 1 egg (for egg wash)
  • 2 tbsp sanding sugar (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, and salt.
  3. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  4. Mix in egg and vanilla extract until the dough comes together. If too dry, add 1 tbsp cold water.
  5. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
  6. Roll out one dough disk on a lightly floured surface to about 1/8-inch thickness.
  7. Cut into rectangles roughly 3×4 inches and place on the prepared baking sheet.
  8. Place about 1 tsp of strawberry jam in the center of half the rectangles, leaving a border.
  9. Brush edges with egg wash and top with the remaining rectangles, pressing edges to seal and crimping with a fork.
  10. Brush tops with egg wash and sprinkle with sanding sugar if desired.
  11. Cut small slits on top of each cookie to vent.
  12. Bake for 18–22 minutes until golden brown.
  13. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra crispiness, chill the assembled cookies in the freezer for 10 minutes before baking.

Find it online: https://seasonedrecipe.com/strawberry-pop-tart-cookies/