Description
Homemade pop tart cookie cups blend nostalgic childhood treats with modern baking creativity. Crisp pastry edges and sweet filling promise a delightful dessert experience you can savor with friends and family.
Ingredients
Scale
- 8 tablespoons (½ cup or 113 g) unsalted butter, softened
- 1 large egg, at room temperature
- ⅓ cup strawberry preserves
- ⅓ cup (67 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 ½ cups (180 g) flour
- ½ cup (60 g) powdered sugar
- 2 tablespoons (30 ml) heavy cream
- 1/8 cup (2 tablespoons or 30 g) rainbow sprinkles
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
Instructions
- Preparation: Thoroughly grease a mini muffin pan with cooking spray or butter to ensure easy release of cookie cups.
- Creaming: Blend softened butter with granulated and brown sugars until light and airy, creating a smooth foundational mixture.
- Binding: Integrate egg and vanilla extract into the butter mixture, stirring until completely uniform in texture.
- Dough Formation: Gently fold in flour, baking powder, and salt, mixing carefully to create a cohesive dough without overmixing.
- Shaping and Molding: Use a cookie scoop to portion uniform dough balls, placing each into muffin tin cavities. Press a rounded teaspoon into the center of each ball to create a well for filling.
- Baking: Position the muffin pan in a preheated 350°F oven, baking for 10-12 minutes until edges turn golden brown and cookies are set.
- Cooling and Filling: Allow cookie cups to rest in the pan for 5 minutes, then carefully fill each with strawberry preserves using a piping bag or small spoon.
- Finishing Touches: Whisk powdered sugar and heavy cream to create a smooth icing, drizzling over the filled cookie cups. Immediately sprinkle with colorful rainbow sprinkles while icing remains wet.
- Serving: Once completely cooled, delicately remove pop tart cookie cups from the muffin pan and transfer to a serving platter.
Notes
- Prevent Sticking Carefully: Use generous cooking spray or butter in each muffin cavity to ensure easy cookie cup removal.
- Mix Butter Technique: Cream butter and sugars until light and fluffy for a smooth, consistent cookie texture that guarantees soft, delectable results.
- Avoid Overmixing Dough: Gently fold dry ingredients just until combined to maintain a tender, delicate cookie cup structure without becoming tough.
- Cooling is Crucial: Allow cookie cups to rest in the pan for 5 minutes before removing, which helps them set and prevents crumbling during transfer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg