Mini Poptart Cookies (Cookie of the Month)
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.
Servings: 12 poptart cookies
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
Nutrition
Calories: 303kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 98mg | Potassium: 88mg | Fiber: 1g | Sugar: 23g | Vitamin A: 374IU | Calcium: 31mg | Iron: 1mg
