Strawberry Pop Tart Cookies (Printable)
Buttery sugar cookies stuffed with strawberry jam and finished with sweet vanilla glaze for a nostalgic handheld treat.
# What You'll Need:
→ Cookie Dough
01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ½ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Filling
08 - ½ cup strawberry jam, seedless preferred
→ Glaze and Topping
09 - 1 cup powdered sugar
10 - 1–2 tablespoons milk
11 - ½ teaspoon vanilla extract
12 - 2 tablespoons freeze-dried strawberries, crushed (optional garnish)
13 - Colorful sprinkles (optional garnish)
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated and the mixture is smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Do not overmix.
06 - Scoop 2-tablespoon portions of dough and roll into balls. Flatten each ball slightly in your palm. Place ½ teaspoon of strawberry jam in the center of half the dough rounds, then top each with a second flattened dough round. Pinch the edges firmly to seal and gently press to enclose the jam inside.
07 - Place the filled cookie shells on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 12 to 13 minutes, or until the edges are just turning golden. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and thick but still pourable. Adjust milk quantity as needed to reach desired consistency.
10 - Drizzle or spread the glaze over each cooled cookie. Immediately sprinkle with crushed freeze-dried strawberries or colorful sprinkles before the glaze sets. Allow glaze to firm up before serving.
# Expert Hacks:
01 -
- The jam filling melts into the cookie as it bakes, creating a gooey surprise that tastes like a Pop Tart grew up and went to pastry school.
- Kids lose their minds over these, and honestly adults do too, especially when the glaze drips down the sides just right.
02 -
- Do not overfill the cookies with jam, because even a tiny bit too much will leak out during baking and burn on the pan, creating a sticky mess you will scrub at later.
- Seal the dough edges really well by pinching and then gently rolling the seam between your fingers, otherwise the cookies split open in the oven and you end up with jam volcanoes.
03 -
- Chill the dough for 20 minutes before shaping if your kitchen is warm, because firm dough is far easier to seal around the jam without tearing.
- Piping the jam with a small zip-top bag snipped at the corner gives you precise control and prevents overfilling every single time.