Sourdough Raspberry Pop-Tart Cookies

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These Sourdough Raspberry Pop-Tart Cookies are a fun twist on the nostalgic classic, made with a soft sugar cookie filled with sweet raspberry jam, thick vanilla frosting, and sprinkles. They have all the frosted raspberry Pop-tart flavor, but wrapped in the perfect soft and chewy cookie. They’re cute, colorful, easy to make, and an instant crowd pleaser!

Tools You’ll Need:

1. Large mixing bowl or stand mixer bowl– for mixing your cookie dough.
2. Electric mixer (stand or hand-held)– for combining dough your cookie dough or you can mix by hand.
3. Spatula– for scraping down bowl.
4. Digital kitchen scale (optional)- for weighing ingredients and dough out. I linked the scale I use here.
5. Spatula– for scraping down bowl and spreading icing.
6. Parchment paper or silicone mats– to line cookie sheet to avoid burning.
7. Baking sheets– to bake cookies.
8. 2-ounce (approximately 2 tablespoons) cookie scoop– for shaping large cookies linked here. You can weight them too if you prefer.
9. 2 teaspoon cookie scoop- to scoop jam filling. This is optional but very useful I have this one linked here.
10. Whisk- for mixing the icing.
11. Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
12. Wire cooling rack- for allowing cookies to rest properly.

Next, Gather Your Ingredients:

1. Unsalted Butter– Adds softness to the cookies.
2. Egg– Provides structure and helps bind the cookie.
3. Egg Yolk- adds creamy richness to cookies.
4. 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.
5. White Granulated Sugar- Sweetens cookies and encourages the cookie to spread nicely.
6. Vanilla Extract – Adds depth and warmth to cookies.
7. 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.
8. Cornstarch – helps tighten the crumb and binds cookie dough.
9. Baking Soda– Creates the perfect lift without over puffing the cookies.
10. Baking powder – Helps with lift and rise with too much doming in the center.
11. Sea Salt– Enhances overall flavor.
12. Cornstarch- Keeps the centers soft and tender.
13. Almond Extract (optional)- Adds that classic sugar cookie taste.
14. 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!
15. Heavy Cream- thins icing to make it easy to drizzle. Can substitute with milk but may make for a thinner icing.
16. Powdered sugar– Sweetens and thickens the glaze. Do not use granulated sugar in the glaze or it will be grainy.
17. 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.

Instructions

Step 1: Mix the Dough

In a large bowl or stand mixer, cream together the softened butter and white 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.

Overnight Fermentation Option: For optimal fermentation, chill the dough overnight.

If chilling overnight, allow the dough to rest at room temperature for about 30 mins before shaping to make scooping easier.

Step 2: 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.

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

Step 3: Bake the 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.

Step 4: 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 you’re using them before the icing sets.

Allow cookies to rest at room temperature to allow icing to fully set for 30 minutes to 1 hour. Enjoy your cookies!

Icing Tip: Resist the urge to refrigerate or freeze cookies to set icing, the humidity will actually add moisture and change the consistency of the icing.

Yields 12 large cookies

How to Store:

Room temperature- Keep in an airtight container for 6-7 days. Place a slice of bread in the container to keep them soft.

FAQ’S

If you enjoyed this recipe, drop a comment and star review and don’t forget to try more of my sourdough cookie recipes!

Sourdough Cookie Recipes:

• Sourdough Butter Pecan Toffee Cookies
• Sourdough Pistachio Chocolate Chunk Cookies
• Chewy Sourdough Lemon Crinkle Cookies