Strawberry Pop Tart Blondies – Vanilla sugar cookie base filled with strawberry jam topped with a icing and rainbow sprinkles!
If you’re looking for a treat that combines the nostalgia of your favorite childhood breakfast pastry with the chewy, buttery goodness of blondies, look no further! These Strawberry Pop Tart Blondies are the perfect blend of sweet strawberry preserves and soft, tender cookie dough. They’re easy to make and guaranteed to bring a smile to anyone’s face. Let’s dive into this delicious recipe that will quickly become a household favorite!
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Why I Love This Recipe!
- Sweet Tooth – Combines the classic taste of strawberry pop tarts with rich, chewy blondies
- Strawberry fan – Layers of sweet strawberry jam and soft cookie dough create a delightful contrast
- Better than homemade pop tarts – The buttery sugar cookie base just bring this to a whole new level!
- The perfect sweet treat – Easy to make and perfect for any occasion
Pantry Staples – Strawberry Pop Tart Blondies
Here are a few pantry items you will need to make Strawberry Pop Tart Blondies, and for a list of full ingredients, be sure to check out the recipe card below!
- Unsalted butter – Make sure to use unsalted and because it’s going to be melted you don’t have to wait for it to get to room temperature!
- Vanilla extract – This is my favorite brand ever.
- All-purpose flour –Rememeber to spoon and level it! That helps make sure you don’t have too much flour.
- Corn starch – You might be thinking, do I really need this, and no, BUT if you a cookie that stays soft literally ever, then yes! Add it
- Strawberry preserves – You can use strawberry jam or preserves! Both work great!
- Powdered sugar – I know I am always running low, so I thought I would add it so you won’t forget!
- Rainbow sprinkles for decorating – My favorite brand to buy is from walmart, they don’t bleed colors and they’re affordable.
Step By Step
- Preheat and Prepare:Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with plastic wrap.
- Make the Dough:In a medium bowl, whisk together the melted unsalted butter and granulated sugar until light and fluffy, about 1 minute. Add the large egg and egg yolk, one at a time, beating well after each addition. Mix in the vanilla extract until combined. In another bowl, whisk together the all-purpose flour, fine sea salt, baking powder, and corn starch. Gradually add the dry ingredients to the wet mixture, folding together with a rubber spatula.
- First Dough Layer:Press half of the sugar cookie dough evenly into the prepared baking pan. Take another piece of plastic wrap and place it on top. Evenly press the dough across the pan, making sure it’s an even layer. Carefully, pull the dough out of the pan and place it in the fridge.
- Second Dough Layer:Line the same 8×8-inch baking pan with parchment paper. Spray the sides and bottom of the pan with non-stick spray. Press the other half of the sugar cookie dough evenly into the prepared pan. Spread the strawberry jam over the dough layer, leaving a small border around the edges.
- Assemble:Take the second half of the dough out of the fridge. By now, it should have firmed up a bit and be easier to work with. Gently place it on top of the jam, making sure it covers the entire pan.
- Bake:Bake the whole thing in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool.
Expert Baking Tips – Strawberry Pop Tart Blondies
- Ensure all your ingredients are at room temperature for the best mixing results.
- Don’t overmix the dough to keep the blondies tender and soft.
- Use a rubber spatula to fold the dry ingredients into the wet mixture to avoid overworking the dough.
- Firming up the dough in the fridge helps it hold its shape better and makes it easier to layer.
- Use a metal baking pan for even heat distribution. Avoid glass or ceramic pans as they can cause uneven baking.
What I Have In My Kitchen
- Mixing Bowls: A variety of sizes for different mixing tasks.
- Rubber Spatula: Perfect for folding ingredients without overmixing.
- 8×8-inch Baking Pan: Ideal for making these blondies.
- Parchment Paper: Ensures easy removal of the blondies from the pan.
- Metal Binder Clips: Helpful for holding down parchment paper.
Frequently Asked Questions – Strawberry Pop Tart Blondies
Q: Can I use other types of jam?A: Absolutely! Feel free to experiment with different flavors like raspberry, apricot, or blueberry.
Q: Can I freeze these blondies?A: Yes, these blondies freeze well. Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months.
Q: How long will these blondies stay fresh?A: Stored in an airtight container at room temperature, they should stay fresh for about 3-4 days.
Storing and Freezing
To store these Strawberry Pop Tart Blondies, keep them in an airtight container at room temperature for up to 4 days. They can be eaten at room temperature or chilled.
Freezing – Strawberry Pop Tart Blondies
If you want to freeze them, wrap each blondie tightly in plastic wrap and place them in an airtight container or a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
FOR MORE RECIPES LIKE THIS...
- Strawberry Cheesecake Cake
- Summer’s Best Blueberry Cheesecake Cake
- Easy Lemon Loaf Cake With Blueberry Glaze Recipe
I hope you enjoy making and devouring these Strawberry Pop Tart Blondies as much as I do! Remember to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can’t wait to connect with you there!
Recipe
Strawberry Pop Tart Blondies
Ingredients
For the Sugar Cookie Dough
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon fine sea salt
- ¾ teaspoon baking powder
- ¾ teaspoon corn starch
- ⅔ cup strawberry jam
For the Glaze
- 1 cup powdered sugar
- 1- 2 tablespoon milk
- Rainbow sprinkles for decorating
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with plastic wrap, leaving some overhang each side for easy removal.
- In a large mixing bowl, whisk together the unsalted butter and granulated sugar until light and fluffy, about 1 minutes.
- Add the large egg and egg yolk, one at a time, beating well after each addition.
- Mix in the vanilla extract until combined
- Add the together the all-purpose flour, fine salt, corn starch, and baking powder. With a rubber spatula, fold together all the ingredients. Do not over mix.
- Press half of the sugar cookie dough evenly into the prepared baking pan. Take another piece of plastic wrap and place it on top. Evenly press the dough across the pan make sure its an even layer. Carefully, pull the dough out of the pan and place it in the fridge.
- Line the same 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Use metal binder clips to hold down the sides if needed. Spray the sides and bottom of the pan.
- Press the other half of the sugar cookie dough evenly into the prepared baking pan.
- Spread the strawberry jam over the dough layer, leaving a small border around the edges.
- Take the other half of the cookie dough out of the fridge, by now it should have firmed up a bit and be easier to work with. Gently place it on top of the strawberry jam. Make sure it covers the entire pan.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool completely in the pan on a wire rack.
- In a small bowl, whisk together the powdered sugar, 1-2 tablespoons of whole milk, and mix until smooth and pourable. Adjust the consistency with more milk if needed.
- Once the blondies are completely cooled, drizzle the glaze over the top.
- Decorate with rainbow sprinkles while the glaze is still wet.
- Allow the glaze to set before cutting the blondies into squares. Serve and enjoy!
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