Calling all Pop Tart lovers. This recipe is nothing short of brilliant. It’s sweet and satisfying and will be sure to please everyone. The best part is you can use any of our 4 gourmet flavors to customize it to your liking!
For the cookie dough:
½ cup unsalted butter, room temp
1 cup Javamelts vanilla sugar
2 large eggs, room temp
1 tsp vanilla
2 ½ cups + 2 tbsp flour
½ tsp salt
½ tsp baking soda
2/3 cup strawberry preserves
For the icing:
1 cup powdered sugar (you can make your own flavored powdered sugar - combine 1 cup Javamelts French Vanilla Sugar with 1 tbs cornstarch and pulse in blender until it turns powdery)
1 ½ tbsp whole milk
½ tsp vanilla extract
Rainbow sprinkles to decorate
-Preheat the oven to 375 degrees.
-Line an 8x8 inch baking pan with parchment paper and set aside.
-In a medium bowl, whisk the flour, salt and baking soda together until combined. Set aside.
-In a stand mixer with the paddle attachment, cream the butter and sugar together until fluffy.
-Add in the eggs and vanilla and mix until combined.
-Slowly add in the flour mixture on low speed, until just combined.
-Spread half of the cookie dough into your 8x8 inch pan to create an even layer of cookie dough.
-Remove the parchment paper/cookie dough from the pan and place flat in the freezer.
-Line the 8x8 inch pan with another piece of parchment paper and spread out the rest of the cookie dough on the bottom in an even layer.
-Spread the strawberry preserves on top of the cookie dough.
-Get the first cookie dough square from the freezer and place on top of the preserves, bottom side facing up.
-Bake for 23-26 minutes. The cookie should be turning a light golden brown.
-Let it cool completely, then make the icing for the top.
-For the icing: combine the powdered sugar, milk and vanilla in a small bowl and whisk until combined.
-Spread over the top of your cooled cookie and add the sprinkles immediately.
-Place in the refrigerator to set for 1-2 hours before cutting.
-Cut into squares or rectangles and enjoy!
-Store in the refrigerator.
Photo and recipe credit: Aubrey Ansah @talksweettome