Friend in Knead

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.
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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