Strawberry Pop Tart Cookies (Printable)
Soft sugar cookies stuffed with strawberry jam and glazed to perfection
# What You'll Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Filling
08 - 1/2 cup strawberry jam (seedless preferred)
→ Glaze and Garnish
09 - 1 cup powdered sugar
10 - 1–2 tablespoons milk
11 - 1/2 teaspoon vanilla extract
12 - 2 tablespoons freeze-dried strawberries, crushed (optional)
13 - Colorful sprinkles (optional)
# How-to Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. 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 - Add the egg and vanilla extract to the butter mixture. Continue beating until fully combined and the mixture appears smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Avoid overmixing.
06 - Scoop 2-tablespoon portions of dough and roll into balls. Flatten each ball slightly in your palm. Place 1/2 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 completely.
07 - Place the filled cookie shells on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 12 to 13 minutes, or until the edges are just turning golden. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust with additional milk or sugar to reach a thick yet pourable 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.
# Expert Pointers:
01 -
- These cookies capture everything addictive about a strawberry Pop Tart but with a homemade buttery texture that the boxed version can never touch.
- The jam filling stays gooey inside while the glaze gives you that signature frosted top, making every bite a tiny celebration.
02 -
- Seal those cookie edges tightly because any gaps will let the jam escape and you will end up with sticky puddles on your baking sheet instead of neat filled cookies.
- Do not overbake because these cookies continue firming up as they cool and pulling them at twelve minutes when edges are barely golden gives you the softest centers.
03 -
- Chill the assembled filled cookies on the baking sheet for ten minutes before baking because cold dough holds its shape better and prevents jam from leaking during the initial heat surge.
- Dust your palms with a tiny bit of flour when shaping the dough balls so the dough does not stick to your hands and tear when you are trying to seal them.