Raspberry Nutella Poptart Cookies (aka the most fun cookies I’ve ever made.)
Today is my birthday (!!!), which makes it the perfect time for this colorful recipe!
I feel this is the most fun recipe I’ve made in a while. While poptarts are fine, I find them a bit dry, so in my opinion these are the most perfect poptarts ever. And I’ve never seen a poptart filled with nutella and these are filled with nutella…so clearly they are the most perfect poptarts ever.
Now. This recipe is for a smaller batch of cookies, as it only makes a half dozen poptart cookies. Andrew isn’t really a cookie person and my tastebuds get bored of the same cookie flavor after a bit, so a half dozen cookies works for our family of two.
I really enjoyed making these cookies. They take more steps than good ol’ break-n-bake cookies, and it felt like a labor of love and a meditation almost. I occasionally like more intricate recipes like these, and other times I’m just like, “give me break n’ bake cookies…I’m over cooking.”
Let’s talk about the raspberry glaze that went on these.
It was AMAZING! It tasted like the glaze that was on the cake donuts from this donut shop we always went to growing up. The donut shop was called, World Best Dounts” and they totally have the world’s best donuts. I’d been trying to recreate something that tasted similar to that glaze for awhile now and then when I tasted these poptart cookies I was like, “BAM! That’s that donut glaze! Finally!” I already have another recipe in the works featuring it. It’s fresh and Summer-y and bursting with raspberry-ness.
Sooo if you’re a person who enjoys slowing down to bake a more intricate recipe, this recipe is for you! If you’re a person who likes the ease of break n’ bake cookies, this may not be the recipe for you. Self awareness is a fabulous thing. You do you :)
Raspberry Nutella Poptart Cookie
Yield: half a dozen poptart cookies
sugar cookie dough
6 tbsp butter
1/2 cup sugar
1/4 tsp vanilla extract
1 1/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 1/3 cup powdered sugar
1 tbsp raspberry jelly
1 tsp - 6 tsp milk
In the bowl of an electric mixer, cream together butter and sugar on a high speed. Mix in your egg and vanilla extract. Then add in flour, baking powder and salt. Once dough comes together, chill dough in a ball in the fridge for 2 hours.
While the dough is chilling, whip up berry glaze by combining powdered sugar and jelly. Add in milk until a thick, but smooth glaze forms. Cover and place in the fridge until cookies are ready to glaze.
Once cookie dough has chilled, flour a surface and roll the dough out into a thin rectangle. Slice the dough into 12 rectangles to make your poptart shapes (you may need to roll-up and re-roll out the dough a couple times to make all 12 rectangles). Top 6 of the rectangles with about a tablespoon of nutella (I went a lil' light on the nutella so I didn't end up with nutella oozing everywhere...which wouldn't have necessarily been a bad thing, but that wasn't the look I was going for). Top each nutella topped rectangle with another dough rectangle and seal with a fork (keep dipping your fork in some flour so it doesn't stick to the dough!). Then place prepared poptarts back in the fridge for 25 minutes, if you don't chill 'em they spread a little too much.
Halfway through chill time preheat oven to 350ºF.
Bake for 12 minutes. Allow to cool completely before topping with the glaze and sprinkles.
sugar cookie recipe scaled down from here
…and now I’m off to enjoy a day off work :) First up = breakfast out with some family!