Raspberry Pop Tart Cookies
Buttery shortbread cookies filled with raspberry jam and topped with a sweet raspberry glaze and rainbow sprinkles. A homemade twist on the classic breakfast pastry!
Servings: 12 cookies
Calories: 209kcal
Equipment
- Mixing bowl
- Electric mixer
- Rolling Pin
- Round cookie cutter
- Fork
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
Shortbread Cookies
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg white
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- raspberry jam for filling, about 1 tablespoon per cookie
- 1 egg for egg wash
Raspberry Glaze
- 1 cup powdered sugar plus more if needed
- 1 tablespoon raspberry jam
- 1 tablespoon milk plus more if needed
- rainbow sprinkles for topping
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream together 1/2 cup softened butter and 1/2 cup sugar until light and fluffy.
- Add 1 egg white and 1 teaspoon vanilla. Mix until combined.
- Add 1 1/2 cups flour and 1 teaspoon baking powder. Mix until dough comes together.
- Roll dough to 1/4 inch thick on a floured surface. Cut out circles with a cookie cutter.
- Place about 1 tablespoon raspberry jam in the center of half the circles. Top with remaining circles and seal edges with fingertips, then crimp with a fork.
- Beat 1 egg for egg wash and brush tops and sides of assembled cookies.
- Bake 8-12 minutes until slightly puffy with no glossy appearance. Cool completely on a wire rack.
- For glaze: Whisk together 1 cup powdered sugar, 1 tablespoon raspberry jam, and 1 tablespoon milk. Adjust consistency as needed.
- Spoon glaze onto cooled cookies and immediately add sprinkles before glaze sets.
Notes
Sealing: Make sure to seal edges well with a fork to prevent jam from leaking during baking.
Glaze Tip: Work quickly! The glaze sets fast, so add sprinkles immediately after glazing each cookie.
Storage: Store in a single layer at room temperature for up to 4 days. Use parchment between layers if stacking.
Make Ahead: Dough can be refrigerated for 3 days or frozen for 1 month.
Nutrition
Calories: 209kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 12mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 258IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg