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–+ servings

Sourdough Raspberry Pop-Tart Cookies

Joselyn Buehler
These Sourdough Raspberry Pop-Tart Cookies soft, chewy, and filled with raspberry jam and topped with a thick vanilla icing and sprinkles. They'll remind you of a raspberry pop-tart but with all of the cookie texture!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Servings 12

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
  

Wet Ingredients:

  • 3/4 (170g) cup unsalted butter, softened
  • 1 1/4 (250g) cups granulated white sugar
  • 1/3 (80g) cup sourdough starter discard
  • 1 large egg
  • 1 egg yolk
  • 1 1 /2 tsp vanilla extract
  • 1/4 tsp almond extract

Dry Ingredients:

  • 2 3/4 (345g) cups all-purpose flour
  • 1/4 (30g) cup cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon sea salt

Raspberry Filling:

  • 1 (300g) cup raspberry jam chilled

Cookie Glaze:

  • 1 (120g) cup powdered sugar don't use granulated
  • 2-3 Tablespoons heavy cream or half and half

Topping:

  • Rainbow jimmies or sprinkles if desired

Instructions
 

Step 1: Mix the Cookie 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.
    3/4 (170g) cup unsalted butter, softened, 1 1/4 (250g) cups granulated white 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 (80g) cup sourdough starter discard, 1 large egg, 1 egg yolk, 1 1 /2 tsp vanilla extract, 1/4 tsp almond extract
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
    2 3/4 (345g) cups all-purpose flour, 1/4 (30g) cup 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, 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 and Fill the 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 (300g) cup raspberry jam
  • 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.

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

Nutrition

Serving: 1cookieCalories: 410kcalCarbohydrates: 70gProtein: 4gFat: 14g
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