Sourdough Raspberry Pop-Tart Cookies
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!
Equipment
- Stand mixer or large mixing bowl optional
- Spatula
- Parchment paper or silicone mats
- Baking sheets
- 2 oz cookie scoop
- 2 teaspoon cookie scoop
- Large circular cookie cutter
- Wire cooling rack
Ingredients
Sourdough Raspberry Pop-Tart Cookies
Wet Ingredients:
- 1 cup (227g) unsalted butter, softened
- 1 1/4 cups (250g) granulated white sugar
- 1/4 cup (50g) light brown sugar
- 1/3 cup (90g) sourdough starter discard or unfed starter, 100% hydration
- 1 large egg
- 1 egg yolk
- 1 1/2 teaspoon vanilla extract
- 3/4 teaspoon almond extract
Dry Ingredients:
- 2 3/4 cups (345g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon sea salt
Raspberry Filling:
- 1 cup (300g) raspberry jam, chilled
Cookie Glaze:
- 1 cup (120g) powdered sugar don't use granulated
- 2-3 Tablespoons heavy cream or half and half
Topping:
- Rainbow jimmies or sprinkles 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.1 cup (227g) unsalted butter, softened, 1 1/4 cups (250g) granulated white sugar, 1/4 cup (50g) light brown sugar
- 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.1/3 cup (90g) sourdough starter discard, 1 large egg, 1 egg yolk, 1 1/2 teaspoon vanilla extract, 3/4 teaspoon almond extract
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.2 3/4 cups (345g) all-purpose flour, 1/4 cup (30g) cornstarch, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon sea 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.1 cup (300g) raspberry jam, chilled
- 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.
- Allow cookies to rest at room temperature to allow icing to fully set for 30 minutes to 1 hour. Enjoy your Sourdough Raspberry Pop-Tart Cookies!
- Yields 12 cookies
Notes
How to Store:
Store in an airtight container on the counter for up to 7 days, or in airtight container in freezer for up to 4 months.
FAQ'S:
Can I use store-bought jam?
Yes ! Just make sure it’s thick. Thin jams may leak during baking.
Can I make these smaller?
You can size down to 1.5 tbsp dough portions and use 1 tsp jam. Reduce bake time to 10–12 mins.
Do I have to chill the dough?
Yes! Chilling helps prevent spreading, especially with a jam-filled center.