Enjoy all the delicious flavors of a Poptart in one delicious Strawberry Poptart Cookies recipe.
Course Dessert
Cuisine American, Kids
Keyword cookies, Pop Tart, Pop Tarts, Poptart, Poptarts, strawberry
Prep Time 30 minutesminutes
Cook Time 12 minutesminutes
Total Time 42 minutesminutes
Servings 12Cookies
Calories 583kcal
Author Stacey aka the Soccer Mom
Cost $6
Ingredients
For the Cookies:
1cupbuttersoftened (not melted)
3/4cupwhite sugar
3/4cuplight brown sugarpacked
1egglarge
1teaspoonvanilla extract
1/2teaspoonkosher salt
1teaspoonbaking soda
2 1/2cupsall-purpose flour
1cupstrawberry jam
For the Frosting:
4ozcream cheesesoftened
4Tablespoonbuttersoftened
3cupspowdered sugar
1teaspoonvanilla extract
2Tablespoonsheavy whipping cream
sprinklesas needed
Instructions
Preheat oven to 350°F and line two cookie sheets with silicone baking mats.
For the Cookies:
Cream butter and both sugars (white and light brown) with paddle attachment on high speed, until light and fluffy (about 3 minutes).
Reduce the speed to medium and add the egg and vanilla.
Mix in the salt and baking soda.
Reduce speed to low and add the flour, one cup at a time. Mix until completely incorporated.
Divide dough into 12 portions (about 1/4 cup each) and roll into balls.
Use the back of a spoon or cookie scoop to make a deep indentation in the middle of each cookies.
Fill each indentation with one tablespoon of jam.
Fold the dough up to seal the jam inside the cookie. Carefully roll into balls to smooth any cracks.
Put six cookie dough balls on each prepared cookie sheet and bake at 350°F for 10-12 minutes.
The cookies may begin to crack slightly (that's ok). Remove from oven as soon as they start to turn golden brown. Allow to cool completely before frosting.
For the Frosting:
Add cream cheese and butter in a mixing bowl and blend on medium-high. Cream together until smooth.
Reduce the speed to low and add powdered sugar, one cup at a time. Wait for each cup of sugar to blend completely before adding the next.
Mix in the vanilla and heavy whipping cream until smooth.
Scoop the frosting into a pastry bag with a large round tip.
Frost each cookie, starting in the center and moving towards the outside in a spiral pattern.
Top with red/pink sprinkles.
Notes
Note: Nutrition values are an estimate only. Your actual values will depend on exact ingredients and amounts used.