Sourdough Raspberry Pop-Tart Cookies

6 days ago

6 min read

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There are some things that with a single bite can transport you to your childhood- this cookie did that for me. Soft, chewy sugar cookies filled with sweet raspberry jam in the center topped with a thick, nostalgic icing, just like a pop-tart but give it that elevated sourdough bakery twist. These Sourdough Raspberry Pop-Tart Cookies will be the center of attention for both young and old alike!

Why You'll Love This Recipe:

This recipe takes everything you love about pop-tarts and kicks it up a notch. The sugar cookie is soft and sweet, pairing perfectly with that surprise raspberry center. The icing is easy and simple and will set perfectly every time if you follow my directions carefully.

With easy ingredients to mix up quickly and clear directions on how to achieve perfectly round cookies we all strive for, best of all this dough is flexible- bake same day or refrigerate overnight for extended fermentation for those that are sensitive to gluten!

Why Should I Use Sourdough Starter In Cookies:

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s character.

This extended resting period enriches the cookies’ flavor profile, making them reminiscent of the sophisticated treats found in high-end bakeries. If you choose to ferment the dough overnight, remember to let it rest at room temperature for about 1 hour before scooping and baking to ensure optimal texture and ease of handling.

*As an amazon affiliate, this post may contain affiliate links. Which means I may receive a commission for qualifying purchases. I will only recommend products that I personally love and use.*

Tools You'll Need:

• Large mixing bowl or stand mixer bowl- for mixing your cookie dough.

• Electric mixer (stand or hand-held)- for combining dough. My favorite dough mixer I have is the White Bosch Universal Plus mixer from Nutrimill linked here. You can use my code JOSELYN20 at checkout to take $20.00 off your purchase.

• Spatula- for scraping down bowl.

• Parchment paper or silicone mats- to line cookie sheet to avoid burning. I love these silicone mats for even baking linked here https://amzn.to/3S73kdh.

• Baking sheets- to bake cookies.

• 2-ounce (approximately 2 tablespoons) cookie scoop- for shaping large cookies linked here https://amzn.to/3Qw3nyt.

• 2 teaspoon cookie scoop- to scoop jam filling. This is optional but very useful I have this one linked here.

• Large circular cookie cutter (optional)- for perfectly shaped cookies. I have this set linked here and use the largest option to nudge my edges into a perfect shape.

• Wire cooling rack- for allowing cookies to rest properly.

Next, Gather Ingredients:

Unsalted Butter – Adds moisture working as a binder and creates that chewy bite.

Egg – Provides structure and helps bind the cookie.
Egg Yolk- adds creamy richness to cookies.
Sourdough discard– Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
White Granulated Sugar- Sweetens cookies. Helps give cookies that crackly top and crisp edge.
Brown sugar – Adds sweetness and caramel notes to cookies.
Vanilla extract – Adds depth of flavor.

Cornstarch – helps tighten the crumb and binds cookie dough.

All-purpose flour – Provides structure and lift to the cookies. You can substitute bread flour but I like the softness all-purpose gives the cookies.
Baking powder – Helps with lift and rise with too much doming in the center.
Baking Soda – Creates the perfect lift without overpuffing the cookies.
Sea salt – Enhances overall flavor.
Almond Extract – Adds that classic sugar cookie taste.

Raspberry Jam - Makes the filling of the pop-tart cookie. I recommend one that is slightly thicker. If you don't like raspberry, you can substitute with any flavor of jam you like!

Heavy Cream- thins icing to make it easy to drizzle. Can substitute with milk but may make for a thinner icing.
Powdered sugar – Sweetens and thickens the glaze. Do not use granulated sugar in the glaze or it will be grainy.

Rainbow Jimmies – (Optional) to garnish the tops of the cookies. Gives cookies that nostalgic pop-tart appearance. I used red, white and blue sprinkles to give my cookies an extra patriotic flair- the sprinkles I used are linked here.

Now let's make some cookies!

Sourdough Raspberry Pop-Tart Cookies

Wet Ingredients:

1 cup unsalted butter, softened (227g)
1¼ cups granulated sugar (250g)
¼ cup light brown sugar (50g)
⅓ cup sourdough discard (90g)
1 large egg + 1 egg yolk
1½ tsp vanilla extract
¾ tsp almond extract

Dry Ingredients:

2¾ cups all-purpose flour (345g)
¼ cup cornstarch (30g)
¾ tsp baking powder
¼ tsp baking soda
¾ tsp fine sea salt

Raspberry Filling:

1 cup raspberry jam (300g), chilled

Glaze:

1 cup powdered sugar (120g)
2-3 tbsp cream, more if needed (see notes below)

Topping:

Rainbow jimmies or sprinkles, to top cookies if desired

Instructions:

Prepare the Cookie Dough:

In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2-3 minutes. Scrape down the sides and make sure everything is mixed evenly.

Mix in the sourdough discard, egg, egg yolk, vanilla, and almond extract until smooth and creamy. Continue to scrape down the sides and make sure everything is well incorporated before proceeding to the next step.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

Add dry ingredients gradually to the wet mixture, mixing until just combined. Don't overmix your cookie dough batter at this point!

Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 2 hours. For optimal fermentation, consider chilling the dough overnight.

If chilling overnight, allow the dough to rest at room temperature for about 1 hour before shaping to make scooping easier.

Shape & Fill Cookies:

When you're ready to shape your cookies, line 2 baking sheets with parchment paper or silicone mats and set aside.

Scoop out 2½–3 tbsp of cookie dough (50–60g) and roll into a ball. Using your thumbs, create a deep well in the center of the ball and create a deep bowl shape. Press together any cracks to avoid leaks.

Spoon 2 teaspoons of chilled raspberry jam into the center, and then use your thumbs to carefully fold the dough up and around the filling pinching the dough to seal the ball completely. Gently roll between your palms to create a smooth ball.

How to fill poptart cookies — Scoop and make bowls out of your cookie dough then fill with jam and close

Place on a parchment-lined baking sheet and chill formed dough for 30 minutes before baking. I fit 6 large cookies to each baking sheet.

Bake Your Cookies:

Preheat oven to 325°F (163°C). Remove cookies from refrigerator and transfer to oven, using center racks as much as possible.

Bake cookies for 20-22 minutes, until edges are set and centers look slightly underdone.

Cool on the baking tray for 5 minutes, then transfer to a rack to cool completely. Make sure cookies cool completely before you attempt to ice, if they're warm the glaze with run.

Glaze and Decorate Cookies:

In a small bowl add the powdered sugar and 1 Tablespoon of cream. Whisk together or beat with hand mixers. Add 1 more Tablespoon of cream after you have a lumpy mixture, and continue to stir.

It's very important to add liquid at this stage VERY SLOWLY. You want the icing to be just thin enough that it slowly drips off of your spoon. Continue to add cream until you have reached a very thick but spreadable consistency. This will be around 2-3 Tablespoons.

When glaze is prepared, use a spoon and smooth glaze over the top of each cooled cookie. Use the spoon to spread the icing evenly to the edge of the cookies. Top the cookies with sprinkles if desired before the icing sets.