Pop Tart Cookie Cups

Name: Pop Tart Cookie Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20
Ingredients: Signature Select Double Acting Baking Powder; O Organics Cane Sugar, Granulated, Organic; Lucerne Table Cream, Light; SIGNATURE SELECTS Preserves, Strawberry; Value Corner Vanilla Flavor, Imitation; Challenge Butter, Unsalted, European Style; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Sprinkles, Rainbow; Morton Iodized Salt, 26 Ounce; O Organics Sugar, Organic, Powdered; Turtles Egg; SIGNATURE SELECTS Sugar, Light Brown

Serves 20

10 mins prep

10 mins cook

20 mins total

These pop tart cookie cups have a strawberry filling and icing on top, reminiscent of the strawberry pop tarts from childhood. With fewer steps and a softer texture, they are easier to make than pop tart bars and are perfect bite-sized treats that require just 10 minutes to bake.

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0 servings

tspbaking powder

cupgranulated sugar

tbspheavy cream

cupstrawberry preserves

tspvanilla extract

tbspunsalted butter

cupflour

cuprainbow sprinkles

tspsalt

cuppowdered sugar

egg

cuplight-brown sugar

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1: Preheat oven to 350°F and grease 20 cups of a mini muffin pan.

2: In a mixing bowl, beat the butter and sugars together.

3: Add in the egg and vanilla extract, and mix well.

4: Beat in the flour, salt, and baking powder until combined.

5: Using a small ice-cream scoop, roll balls of dough and place them into the baking cups. Press down with the back of a teaspoon.

6: Bake for 10 minutes.

7: Let cool for 5 minutes and pipe strawberry jam into each cookie cup.

8: Allow them to cool for an additional 10 minutes before removing from the mini muffin pan.

9: Make the icing by combining powder sugar and heavy cream, then pipe on top and sprinkle with rainbow sprinkles.