Strawberry Poptart Cookies

These soft, bakery-style cookies feature rich browned butter dough wrapped around a sweet, jammy strawberry center. With crisp golden edges, tender interiors, and a drizzle of vanilla icing, they’re a nostalgic, indulgent treat reminiscent of a filled pastry or thumbprint cookie—perfectly balanced between buttery and fruity.

Yield: 14-18 large cookies

Author: Kelli Bowman

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Strawberry Poptart Cookies

Prep time: 35 MinCook time: 19 MinInactive time: 20 HourTotal time: 20 H & 54 M

These soft, bakery-style cookies feature rich browned butter dough wrapped around a sweet, jammy strawberry center. With crisp golden edges, tender interiors, and a drizzle of vanilla icing, they’re a nostalgic, indulgent treat reminiscent of a filled pastry or thumbprint cookie—perfectly balanced between buttery and fruity.

Ingredients

Cookies

• 1 c browned butter, cooled for 30 min
• 1 c cane sugar
• ½ c brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 ½ c all purpose flour
• ½ tsp salt
• 1 tsp baking soda
• 2 c strawberry jam

Icing

• 3 c powdered sugar
• pinch of salt
• 1 tsp vanilla extract
• 6-8 Tbsp milk

Instructions

1. BROWNED BUTTER: Place 1 cup of butter in a saucepan over medium heat. Stir every 30 seconds as it melts and begins to foam. Continue cooking until it turns a rich golden brown and releases a nutty aroma, about 5–6 minutes. Remove from heat, pour into a heatproof bowl, and let cool.
2. Once the browned butter is at room temperature, cream in mixer with cane sugar and brown sugar for 3-4 minutes.
3. Add the eggs and vanilla, then beat again for 2–3 minutes until combined.
4. Turn off mixer, add in flour, baking soda and salt. Mix until incorporated.
5. Scoop the dough into ¼-cup balls and place them on a baking sheet and refrigeratore for 12-24 hours.
6. While chilling, spoon strawberry jam in 1 Tbsp increments into mini muffin tins and freeze for at last 8 hours.
7. Once dough is ready, preheat oven to 375°F (190°C).
8. Press a hole in the center of each cookie dough ball and fill with frozen jam. Gently close the dough around the jam (it’s okay if some shows) and place cookies on a baking sheet, spacing 4–6 per pan.
9. Bake for 17–19 minutes, until cookies are golden brown. Remove from oven and let cool.
10. While cookies cool, prepare icing. Drizzle over cooled cookies and add sprinkles if desired.

Notes

Tip: If you want jam to be more freezer-friendly, you can slightly reduce sugar or use small portions so it freezes faster.

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Caputo Italian 00 Flour

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