Strawberry Pop Tart Cookies (Printable)
Nostalgic strawberry-filled cookies with vanilla glaze and colorful sprinkles
# What You Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Filling
09 - 3/4 cup strawberry jam or preserves
→ Glaze & Decoration
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Pink or red food coloring (optional)
14 - Sprinkles, for topping
# How to Make It:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until pale, light, and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Do not overmix.
06 - Scoop 2-tablespoon portions of dough and flatten each into a disc in the palm of your hand. Place 1 teaspoon of strawberry jam in the center, fold the dough over the filling, pinch the edges to seal, and roll into a smooth ball.
07 - Place the filled dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are set and lightly golden but the centers still appear slightly soft. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a drop of food coloring if desired, until smooth. Drizzle the glaze over the fully cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Tips:
01 -
- These cookies capture everything you loved about eating Pop-Tarts as a kid but with a tender, homemade texture that puts the boxed version to shame.
- The jam center stays gooey and surprises you with every bite, making them impossible to eat just one.
- They look wildly impressive with their pink glaze and sprinkles but the whole process is surprisingly straightforward.
02 -
- If the cookies are even slightly warm when you glaze them the icing will melt right off and pool into a sticky mess.
- Seal the jam inside completely before baking because any gaps will leak and burn on the pan.
03 -
- Chill the filled dough balls for ten minutes before baking and they will hold their round shape much better in the oven.
- Use a cookie scoop for portioning so every cookie is the same size and they bake evenly across the tray.