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A handheld, Mini Poptart Cookie with tender, flaky sugar cookie crust, thick strawberry filling, and classic icing – October’s Cookie of the Month is just so iconic.
October’s Cookie of the Month
The Cookie: Mini Poptart Cookies
Attention, poptart lovers of the world! These mini poptart cookies are your next bake. They’re CUTE. Fun. So freaking delicious. These boast a flaky soft sugar cookie crust, robust strawberry filling (customizable!), and the classic hardened white icing you’d expect to find on a poptart. Lorelai and Rory would definitely approve – and definitely wouldn’t share!
The Movie: Gilmore Girls Rewatch Party
Hold a vote for what episode(s) you’d like to watch and catch up on the ‘la la la la la’ Fall magic of Gilmore Girls. Bonus points if you hold the vote in the style of a town meeting. If you need some suggestions for maximum Fall vibes, I recommend one of these:
- “Kiss and Tell” (Season 1, Episode 7)
- “The Festival of Living Art” (Season 4, Episode 7)
- “Knit, People, Knit!” (Season 6, Episode 9)
But truly, you cannot go wrong. The one where Jess gets beat up by a Swan? The wake for a cat? The posh birthday party no teenager actually wants? You’re going to find a good one.
The Activity:
I am going to be honest, I can’t think of a succinct title for this activity. It’s multifaceted.
- Encourage every guest to bring their favorite take out to the party and serve all dishes buffet style. The more random the combinations, the better. You can even rate the takeout menus at the end.
- Come wearing something that indicates whether you’re Team Jess or Team Logan. Team Dean isn’t even an option, I said what I said.
- Watch Gilmore Girls, eat junk food, enjoy poptart cookies, and try to talk as fast as you can all night.
Ingredients in Strawberry Poptart Cookies
*You can find exact quantities and directions in the recipe card below.
- Salted butter – I use salted butter in my bakes. You can use unsalted butter, just add an extra pinch of salt to the dough.
- Granulated sugar
- Egg
- Vanilla
- All-purpose flour
- Baking powder
- Canola oil – This helps give the poptart cookie a slight buttery crisp edge.
- Strawberry glaze – I use the Marzetti brand, but any brand should do. You can also use strawberry preserves for a less sweet version!
Icing
- Powdered sugar
- Warm water
- Light corn syrup – This is what will make the glaze harden like royal icing. Don’t omit this! If you absolutely do not want to use corn syrup, you can use merengue powder (1 tsp) as a replacement.
- Clear vanilla flavoring – Clear vanilla will help keep the frosting a vibrant white instead of having a slightly murky tint.
- Coarse sparkling sugar sprinkles – I love to switch up the colors to match the occasion!
How to Make October’s Cookie of the Month
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
- Scrape the sides and add in the egg and vanilla.
- Once combined, add the flour, baking powder and canola oil. Mix until a soft dough comes together.
- Roll the dough out on a floured surface until thin (between 1/8” and 1/4”).
- Use a small rectangle cookie cutter (mine was 3”x2”) to cut the dough.
- Arrange half of the rectangle cookies onto a parchment or silicone lined cookie sheet.
- Carefully spoon 1/2 tsp of the strawberry glaze into the center of each rectangle.
- Top gently with a remaining rectangle of cookie dough. Gently press the edges down and then use a fork to crimp the edges and poke in a few venting holes.
- Bake at 350°F (180°C) for 10-12 minutes or until the edges begin to turn golden brown.
- Remove from the oven and let the cookies cool completely.
- Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
- Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
- Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
- Ice each cookie with approximately 1 1/2 tsp of icing. Spread gently and carefully. Add sprinkles to the icing and then allow the icing to set up before serving. Enjoy!
What is Cookie of the Month Club?
A new feature of 2025, the Cookie of the Month Club features a BRAND NEW (likely themed, guaranteed delicious) cookie recipe for each month, a movie to watch while eating said cookie, and an activity to go along with the fun! Grab your crew and have so.much.fun!
Disappointed that you’re only finding out about this in October? You can catch up here!
Poptart lovers, check these out:
Mini Poptart Cookies (Cookie of the Month)
Ingredients
- 3/4 cup (167g) salted butter
- 3/4 cup (173g) granulated sugar
- 1 egg
- 1 1/2 tsp vanilla
- 2 1/2 cups (380g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tbsp canola oil
- 1/4 cup strawberry glaze
Icing
- 1 cup (107g) powdered sugar
- 2 Tbsp very warm water, plus more as needed
- 1 tsp light corn syrup
- 1/8 tsp clear vanilla flavoring
- white food coloring, optional
- coarse sparkling sugar sprinkles
Instructions
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.3/4 cup (167g) salted butter, 3/4 cup (173g) granulated sugar
- Scrape the sides and add in the egg and vanilla.1 1/2 tsp vanilla, 1 egg
- Once combined, add the flour, baking powder and canola oil. Mix until a soft dough comes together.2 1/2 cups (380g) all-purpose flour, 1 1/2 tsp baking powder, 1 tbsp canola oil
- Roll the dough out on a floured surface until thin (between 1/8” and 1/4”).
- Use a small rectangle cookie cutter (mine was 3”x2”) to cut the dough.
- Arrange half of the rectangle cookies onto a parchment or silicone lined cookie sheet.
- Carefully spoon 1/2 tsp of the strawberry glaze into the center of each rectangle.1/4 cup strawberry glaze
- Top gently with a remaining rectangle of cookie dough. Gently press the edges down and then use a fork to crimp the edges and poke in a few venting holes.
- Bake at 350°F (180°C) for 10-12 minutes or until the edges begin to turn golden brown.
- Remove from the oven and let the cookies cool completely.
- Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.2 Tbsp very warm water, plus more as needed, 1 tsp light corn syrup, 1/8 tsp clear vanilla flavoring
- Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.1 cup (107g) powdered sugar
- Add warm water 1/4 tsp at a time until you reach a slow dripping consistency. You can add some white food coloring to make your icing a bright white, if desired.white food coloring
- Ice each cookie with approximately 1 1/2 tsp of icing. Spread gently and carefully. Add sprinkles to the icing and then allow the icing to set up before serving. Enjoy!coarse sparkling sugar sprinkles
These look delicious. Perfect for a Gilmore Girls viewing party!
Just tried these last weekend and had several good comments. Made with a little smaller for like 2 inch squares. Also used regular strawberry jam as that is what I had on hand. Everyone loved them.
Love your cookies thank you for the awesome book.