Delicious Pop Tart Cookie Cups
They're like mini versions of the classic strawberry pop tarts we all loved as kids. These treats are super easy to make and have a soft, gooey center. Plus, they bake up in just 10 minutes! Here's how to whip up a batch:
Ingredients
- For the Cookie:
- 8 tbsp unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup strawberry preserves
- For the Icing:
- 1/2 cup powdered sugar
- 2 tbsp heavy cream
- 1/8 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F and grease 20 cups of a mini muffin pan.
- In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the flour, baking powder, and salt to the mixture, stirring until fully combined.
- Using a small ice cream scoop, form dough balls and place them into the greased mini muffin cups. Press down gently with the back of a teaspoon to flatten slightly.
- Bake in the preheated oven for 10 minutes or until the edges are lightly golden brown. Allow the cookie cups to cool for 5 minutes.
- Pipe strawberry preserves into each cookie cup and let them cool for an additional 10 minutes.
- In a small bowl, mix together the powdered sugar and heavy cream to make the icing. Pipe the icing onto the cooled cookie cups and sprinkle with rainbow sprinkles.
- Now, grab one (or a few) of these delightful pop tart cookie cups and enjoy the nostalgia!
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