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Gingerbread Poptart | The Kelly Kathleen

Gingerbread Poptart

Gingerbread Poptart

20 mins prepServes 1

I won’t even admit how many times I tested pop tart recipes until I realized I should just leave it up to the professionals... so that’s what I did 😆🙌🏻 Gingerbread pop tart using @kalejunkie’s recipe for the dough because she's a dang queen! 👑 I just switched up the filling👌🏻😊️ which btw, if you are a molasses cookie dough fan, ya should just go ahead and make one of these. It's seriously like eating cookie dough heaven 🤤 so yeah - save, make and tag just so I can say I told you so 😘

1 servings

What you need

molasses

¼ tsp molasses

vanilla extract

½ tsp vanilla extract

ginger

⅛ tsp ginger

powdered sugar

2 tbsp powdered sugar

flour

1 tbsp flour

ground cinnamon

¼ tsp ground cinnamon

avocado oil

4 tsp avocado oil

salt

all purpose flour

6 tbsp all purpose flour

ground nutmeg

⅛ tsp ground nutmeg

water

coconut sugar

2 tbsp coconut sugar

sweet cream butter

1 tbsp sweet cream butter

Checkout experience

Shop ingredients

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper. Mix the dough ingredients together before rolling the dough out on the parchment paper until a rectangle forms. Mine was about 4 X 8 inches. Using the dirty bowl, mix together the filling ingredients. Pile it on one side of your rectangle before flipping the other side over to form your pop tart. Crimp the edges by using a fork and poke a few holes in the top. Bake for 22 minutes. Let cool completely before topping with the glaze and optional sprinkles.

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