These Strawberry Pop Tart Cookies Taste Like Childhood
Imagine your favorite soft sugar cookie collided with a strawberry pop tart from your childhood. That’s what we’re working with here.
These strawberry pop tart cookies are gooey in the center, chewy around the edges, and just the right amount of nostalgic.
(I’m also obsessed with these brown sugar pop tart cookies, so now we have options).
The filling stays tucked inside (if you seal them well!), the glaze drips perfectly down the sides, and the sprinkle situation? Iconic. They just add something celebratory to all desserts (my kids agree).
If you’re lookin for more cookie recipes, don’t miss Taylor Swift chai cookies, gooey butter cake cookies, or pudding cookies.
Watch How to Make these Cookies
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Strawberry Pop Tart Cookies
I made these strawberry pop tart cookies to taste like your favorite sugar cookie crossed with the nostalgic strawberry pop tarts from childhood. They’re super soft and buttery, just like the classic pop tart, with a gooey strawberry center, a sweet glaze on top, and those iconic rainbow sprinkles. I love baking them for parties, showers, or class treats for my kids!
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Servings: 18 cookies
Ingredients
Pop Tart Cookies
- 1/2 cup strawberry jam
- 2 Tablespoons powdered sugar
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 3/4 cups cake flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Glaze
- 2 cups powdered sugar
- 6 Tablespoons unsalted butter melted and cooled
- 1/4 cup milk
- Rainbow sprinkles to taste
Instructions
- Mix the strawberry preserves with 2 tablespoons of powdered sugar. Store the bowl in the freezer to chill while you make the dough.1/2 cup strawberry jam, 2 Tablespoons powdered sugar
- Add the butter, sugar, and brown sugar to the bowl of a stand mixer, or hand mixer fitted with the paddle attachment. Cream on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy.1 cup unsalted butter, 1/2 cup granulated sugar, 1 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour.3 3/4 cups cake flour, 2 Tablespoons cornstarch, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt
- Preheat the oven to 350°F and line two large light-colored baking sheets with parchment paper.
- Scoop the chilled dough out using 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create an indent in the middle of one half. Place one teaspoon of chilled filling inside the well and press the other half on top of the filling and pinch the seems to seal them well. Roll them into a ball, and make sure it’s sealed really well so the strawberry filling doesn’t seep out.
- Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- While they cool, make the icing. Whisk together all of the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Top with sprinkles as desired. Allow it to set for 15 minutes and enjoy.2 cups powdered sugar, 6 Tablespoons unsalted butter, 1/4 cup milk, Rainbow sprinkles to taste
Last step! If you make this, please leave a review letting us know how it was!
Notes
Baking Sheet. I tested these on light baking sheets and one that was darker. The cookies on the darker baking sheet spread a lot more because the pan heats faster. I recomend a light-colored baking sheet for this recipe.
Storage. Allow the icing to set completely then store the cookies in an airtight container with a piece of parchment paper or wax paper between each layer. They will stay fresh at room temperature for up to 4 days or in the fridge for up to a week.
Freeze Cookie Dough. To freeze cookie dough, follow instructions to make the dough then fill them with jam and roll into balls. Freeze dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to the bake time. Ice as directed.
Freeze Baked Cookies. Follow instructions to make the dough and bake the cookies, but do not ice. Allow them to cool completely then store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and ice as directed.
Nutrition
Serving: 1cookie | Calories: 359kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 243mg | Fiber: 1g | Sugar: 31g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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