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Pop Tart Inspired Cookies: Soft and chewy cookies packed with raspberry jam and topped with a glaze. The sprinkles make them extra pop-tart-y. These are one of those super cute bakes that the whole family can get involved in, and is so cute for Instagram.
The cookie dough gets chilled, then a teaspoon of jam goes into the centre of each ball of cookie dough. Try to make sure all the cracks are sealed to keep the jam in the cookie. Any jam will work, but raspberry keeps it classic! Once baked and cooled, top with a little icing sugar glaze and some sprinkles! So easy and so fun!
I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, then the icing goes on once cooled.
I bake these Pop Tart Inspired Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Style Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Pop Tart Inspired Cookies
Ingredients
- 125 g Butter Melted
- 120 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- 12 tsp Raspberry Jam
For the Glaze
- 200 g Icing Sugar
- 3 tbsp Milk
- Sprinkles Optional
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Chill dough for 30 mins (at least – overnight is great).
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop tsp sized balls of cookie dough – so you have 12 of similar size. Place on the trays, with about 1-2 inches in between (max 3 per tray).
- Use your thumb or a teaspoon to press an indentation into each ball of cookie dough. Place 1/2-1 tsp of jam in each. Wrap the dough around to seal all cracks.
- Bake for about 12 minutes – until golden. Let cool on a wire rack.
- Once cool, make up the glaze by combining the icing sugar and milk. It should be thick, so adjust thickness if need be (by adding icing sugar for thicker). Spread over the top of the cookies and add over the sprinkles!
