Ingredients
Equipment
Method
- In a medium saucepan, combine the strawberries, ¼ cup granulated sugar, cornstarch, and lemon juice. Heat over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens into a jam-like consistency. This should take about 8-10 minutes. Remove from heat and let it cool completely.1.5 cups fresh or frozen strawberries, ¼ cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice
- In a large bowl, beat the softened butter and 1 cup granulated sugar with an electric mixer until light and fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling step is crucial for easier handling and to prevent excessive spreading during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness. Using a cookie cutter or a knife, cut out rectangles of dough, roughly 3x4 inches or the size you desire for your pop tart cookies.
- Place half of the dough rectangles onto the prepared baking sheets. Spoon about 1-2 tablespoons of the cooled strawberry filling onto the center of each of these dough rectangles, leaving a slight border around the edges.
- Roll out the second disc of chilled dough to the same thickness. Cut out matching rectangles. Place these top rectangles over the filling, carefully pressing the edges with your fingers or a fork to seal them completely. This step prevents the delicious filling from leaking out during baking.
- Using a sharp knife or a toothpick, lightly cut a small slit or poke a few small holes in the top of each cookie to allow steam to escape. This will help prevent them from puffing up too much and ensure even baking.
- Bake for 10-15 minutes, or until the edges are lightly golden brown. The baking time will vary slightly depending on the size of your cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract (if using) in a small bowl until smooth. Add more milk, a teaspoon at a time, if needed to reach your desired drizzling consistency.1 cup powdered sugar, 2-3 tablespoons milk (or water), ¼ teaspoon vanilla extract
- Once the cookies are completely cool, drizzle the icing over the tops. Immediately sprinkle with colorful sprinkles, if desired, before the icing sets.Sprinkles
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze un-iced cookies for up to 2 months. Reheat gently in a toaster oven or conventional oven at a low temperature (around 200°F or 95°C).