Raspberry Pop Tart Cookies
These are soft vanilla sugar cookies filled with raspberry & topped with pop tart icing. They taste exactly like the store bought pastry but in cookie form!
Servings: 15 cookies
Ingredients
For the cookies:
- 1 cup salted butter room temperature, you can use unsalted butter as well
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 eggs room temperature
- 2 tbsp whole milk room temperature
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 2 tsp baking powder
- ½ tsp kosher salt
For the jam:
- 1 cup raspberry cane & pastry filling I used he solo brand but you can also use 1 cup of seedless raspberry preserves mixed with 2 tbsp corn starch!
For the icing:
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 2-4 tbsp heavy cream or whole milk room temperature
- red sanding sugar
Instructions
For the cookies:
- In the bowl of a stand mixer, cream the butter and granulated sugar for 3 minutes, or until light and fluffy. Add in the vanilla, almond extract, eggs and milk. Mix on low until just incorporated.
- While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
- Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. If the dough feels too soft to work work, refrigerate for 10 minutes before filling.
For assembly:
- Preheat the oven to 350° and line a cookie sheet with parchment paper. Flatten each cookie dough ball into your hand and scoop about 1 teaspoon of the jam into the center of the dough. Fold the dough over the jam and seal. Roll to make round and place on the cookie sheet. These cookies will spread so space only 3-4 per cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until the edges are set and starting to lightly brown. These cookies stay pretty light so don't wait for them to be golden brown or they will overcook.
- Remove from the oven and place a larger bowl or cookie cutter over the cookie and gently scoot it around to reshape the cookie to be a circle. Allow to cool on the cookie sheet for 5 minutes before transferring to a cookie rack to cool completely.
For the icing:
- Once the cookies have cooled make the icing. In a medium bowl whisk together the powdered sugar, milk and vanilla extract. Add more milk, 1 tablespoon at a time to reach desired consistency. Spread the icing on top and top with sanding sugar sprinkles. Serve & enjoy!