Strawberry Pocky Cookies
Strawberry Pocky Cookies
Ingredients
For the Milk Jam Filling
- 2 cups whole milk
- 1/4 cup granulated sugar
For the Strawberry Cookie Dough
- 1/2 cup dehydrated strawberries
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons milk powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the milk jam filling: In a medium saucepan, combine the whole milk and granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring frequently to prevent scorching, until the mixture thickens to a jam-like consistency and reduces by about half. This will take approximately 30-40 minutes. The jam should coat the back of a spoon. Pour the milk jam into a heatproof container, cover, and refrigerate overnight (at least 8 hours) or until firm.
⏱️ 40 min
- 2
The next day, prepare the cookie dough. First, grind the dehydrated strawberries into a fine powder using a spice grinder or food processor. Set aside.
⏱️ 5 min
- 3
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, milk powder, salt, and the ground dehydrated strawberry powder. Set aside.
⏱️ 5 min
- 4
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 5
Add the large egg and vanilla extract to the creamed butter mixture. Beat on medium speed until thoroughly combined, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 6
Gradually add the dry ingredient mixture to the wet ingredients in the mixer, mixing on low speed until just combined and a uniform, vibrant pink dough forms. Be careful not to overmix.
⏱️ 3 min
- 7
Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour to chill. This will make the dough easier to handle.
⏱️ 60 min
- 8
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350
- 9
Remove the chilled cookie dough and milk jam from the refrigerator. Scoop out rounded tablespoons of cookie dough. Flatten each piece slightly in your palm. Place about 1/2 teaspoon of the firm milk jam in the center of the flattened dough.
⏱️ 10 min
- 10
Carefully fold the edges of the cookie dough over the milk jam, sealing it completely to form a ball. Ensure there are no cracks for the jam to escape during baking. Repeat with the remaining dough and jam.
⏱️ 10 min
- 11
Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 2 min
- 12
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may still look slightly soft in the middle, but they will firm up as they cool.
⏱️ 12 min•🌡️ 350
- 13
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Pocky Cookies
Ingredients
For the Milk Jam Filling
- 2 cups whole milk
- 1/4 cup granulated sugar
For the Strawberry Cookie Dough
- 1/2 cup dehydrated strawberries
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons milk powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the milk jam filling: In a medium saucepan, combine the whole milk and granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring frequently to prevent scorching, until the mixture thickens to a jam-like consistency and reduces by about half. This will take approximately 30-40 minutes. The jam should coat the back of a spoon. Pour the milk jam into a heatproof container, cover, and refrigerate overnight (at least 8 hours) or until firm.
⏱️ 40 min - 2
The next day, prepare the cookie dough. First, grind the dehydrated strawberries into a fine powder using a spice grinder or food processor. Set aside.
⏱️ 5 min - 3
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, milk powder, salt, and the ground dehydrated strawberry powder. Set aside.
⏱️ 5 min - 4
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 5
Add the large egg and vanilla extract to the creamed butter mixture. Beat on medium speed until thoroughly combined, scraping down the sides of the bowl as needed.
⏱️ 2 min - 6
Gradually add the dry ingredient mixture to the wet ingredients in the mixer, mixing on low speed until just combined and a uniform, vibrant pink dough forms. Be careful not to overmix.
⏱️ 3 min - 7
Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour to chill. This will make the dough easier to handle.
⏱️ 60 min - 8
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350 - 9
Remove the chilled cookie dough and milk jam from the refrigerator. Scoop out rounded tablespoons of cookie dough. Flatten each piece slightly in your palm. Place about 1/2 teaspoon of the firm milk jam in the center of the flattened dough.
⏱️ 10 min - 10
Carefully fold the edges of the cookie dough over the milk jam, sealing it completely to form a ball. Ensure there are no cracks for the jam to escape during baking. Repeat with the remaining dough and jam.
⏱️ 10 min - 11
Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 2 min - 12
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may still look slightly soft in the middle, but they will firm up as they cool.
⏱️ 12 min•🌡️ 350 - 13
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min