Strawberry Pop Tart Cookies (Printable)
Buttery jam-filled sugar cookies with a sweet glaze and sprinkles, inspired by classic strawberry Pop Tarts.
# What You Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Strawberry Filling
09 - 1/2 cup strawberry jam
→ Glaze and Decoration
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Red or pink food coloring (optional)
14 - Rainbow sprinkles for decorating
# How to Make It:
01 - Preheat oven to 350°F. Line 2 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.
03 - In a large bowl, beat the softened butter, granulated sugar, and light brown sugar using an electric mixer until light and creamy, approximately 2 to 3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing.
05 - Scoop 1 tablespoon of dough and flatten it slightly in your palm. Place 1/2 teaspoon of strawberry jam in the center and cover with another tablespoon of dough. Pinch the edges together to seal completely, then gently roll into a ball. Repeat with the remaining dough and jam.
06 - Place the filled cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
07 - Bake for 12 minutes or until the edges are lightly golden. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a drop of food coloring if desired, until smooth and slightly thickened. Spread the glaze over each cooled cookie and top with rainbow sprinkles. Allow the glaze to set before serving.
# Expert Tips:
01 -
- The jam center oozes just slightly when you bite in, and that moment of surprise never gets old.
- They look elaborate but the dough comes together in one bowl with zero fuss.
02 -
- If the edges are not sealed tightly the jam will escape and leak across the baking sheet, so press firmly and double check each one.
- Let the cookies cool completely before glazing or the heat will melt the glaze right off into a transparent puddle.
03 -
- Chill the dough for 15 minutes before stuffing if your kitchen is warm, it makes the butter firm up and the cookies hold their shape much better.
- Dip your finger in water when sealing the edges, the slight moisture helps the dough bond so no jam escapes.