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.
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Servings: 12
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!