Sugar cookies meet the nostalgic delight of a Pop Tart in these Strawberry Pop Tart Cookies. With a soft, buttery exterior and a luscious strawberry jam center, each bite is a delicious reminder of childhood breakfasts and afternoon snacks. When the sweet aroma fills your kitchen, you’re bound to feel like a kid again, and the colorful sprinkles on top add an extra burst of joy.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Pop Tart Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Pop Tart Cookies

These cookies are not just a treat; they’re a solution to those cravings for something sweet yet charmingly playful. From holiday gatherings to simple weekday snacks, these Strawberry Pop Tart Cookies will surely leave a lasting impression with friends and family alike. Trust me, once you make them, you’ll be dreaming of excuses to whip up another batch!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just about 42 minutes.
Irresistible Flavor: Each cookie has a soft, buttery base with a delightful burst of strawberry sweetness.
Eye-Catching Appeal: The vibrant sprinkles make these cookies visually stunning and perfect for any occasion.
Flexible Serving: These cookies are perfect for breakfast, snacks, or a fun party treat.
Easy to Share: With 12 servings, you’ll have plenty to share with friends or family.

Ingredients You’ll Need

1 cup salted butter: This ingredient provides richness and flavor, so use high-quality, softened butter for the best results.
¾ cup white granulated sugar: Helps sweeten the cookies while contributing to their texture.
¾ cup light brown sugar: Adds moisture and a hint of caramel flavor.
1 large egg: Binds the ingredients together for a tender cookie.
1 teaspoon vanilla extract: Enhances the overall flavor profile.
½ teaspoon salt: Balances the sweetness and enhances all flavors.
1 teaspoon baking soda: Helps the cookies rise and gives a nice texture.
2½-3 cups all-purpose flour: Provides the structure needed to make sturdy cookies; adjust the amount based on dough consistency.
1 cup strawberry jam: The star filling that creates that classic Pop Tart flavor.
4 oz. cream cheese: Adds creaminess and helps create the perfect frosting consistency.
4 tablespoons salted butter (room temperature): For the frosting, it adds a lovely richness.
3 cups powdered sugar: Sweetens the frosting; make sure to sift it to avoid lumps.
1 teaspoon vanilla extract: For added flavor in the frosting.
2 tablespoons whole milk or heavy whipping cream: Thins the frosting to the desired consistency.
2 tablespoons multicolored or red sprinkles: For a fun, festive touch.

How to Make Strawberry Pop Tart Cookies

Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, combine 1 cup salted butter, ¾ cup white granulated sugar, and ¾ cup light brown sugar. Beat on high speed for about 3 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.

Add Egg and Vanilla: Next, add 1 large egg and 1 teaspoon vanilla extract to the butter mixture. Mix on medium speed until combined and fluffy as air pockets begin to form in the batter.

Incorporate Dry Ingredients: Add ½ teaspoon salt and 1 teaspoon baking soda to the bowl. Mix just until combined, being careful not to over-mix.

Mix in Flour: Start adding 2½-3 cups all-purpose flour to the mixture, one cup at a time. Mix on low speed for about a minute, or until the flour has been fully incorporated and the dough pulls away from the sides of the bowl.

Preheat Oven: While preparing the cookie dough, preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats to ensure easy removal of the cookies.

Prepare Cookie Dough Balls: Use a ¼ cup scoop to measure and form 12 balls of dough. Take one ball in your hand and press a deep hole into it using a round tablespoon. Spoon 1 tablespoon of strawberry jam into the hole before carefully sealing the edges and rolling it back into a ball. Repeat this process for all the cookie dough balls.

Bake Cookies: Place 6 filled cookie dough balls on one of the prepared baking sheets and another 6 on the second sheet. Bake the first sheet in the oven for 10-12 minutes or until the edges begin to crack. Remember, they will continue to bake slightly after you remove them from the oven, so don’t over-bake!

Cool and Frost: Let the cookies cool completely on the baking sheets while you prepare the frosting.

Storing & Reheating

Store your Strawberry Pop Tart Cookies at room temperature in an airtight container for up to 5 days. If you want to preserve their freshness longer, refrigerate them for up to a week in a sealed container. For freezing, wrap the cookies tightly in plastic wrap and store them in a freezer bag for up to 3 months. To reheat, pop them in the microwave for about 10–15 seconds or enjoy them at room temperature. Keep in mind that the texture may slightly change after freezing.

Chef’s Helpful Tips

Ensure your butter is at room temperature for optimal mixing; cold butter can result in dense cookies.
Be careful not to over-mix the dough after adding the flour; this will ensure tender cookies.
To keep your frosting from getting too runny, start with 2 tablespoons of milk or cream and add more as needed to reach your desired consistency.
If using chilled strawberry jam, warm it slightly for easier filling.
If you want more flavor, experiment with different jams like raspberry or apricot in place of strawberry.

These Strawberry Pop Tart Cookies not only look charming but taste phenomenal! Picture yourself sharing these cookies at a cozy gathering or enjoying them quietly with a cup of tea. Their delightful appearance and flavor will remind everyone of their childhood favorites while still being uniquely homemade.

Recipe FAQs

Can I use homemade jam instead of store-bought?

Absolutely! Using homemade jam can enhance the flavor and add a personal touch. Just make sure that it’s thick enough to hold its shape when baked.

How do I prevent my cookies from spreading too much?

To prevent spreading, make sure your dough is chilled for at least 30 minutes before baking. Also, using a higher flour ratio can help keep them sturdy.

Can I freeze the cookie dough?

Yes! You can freeze the cookie dough balls before baking. Just freeze them in a single layer, then transfer them to an airtight container. When you’re ready to bake, simply add a couple of extra minutes to the baking time.

What can I use instead of cream cheese in the frosting?

If you prefer a non-dairy frosting, try using vegan cream cheese or substitute it with a vanilla buttercream frosting made from just powdered sugar, butter, vanilla, and milk.

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Strawberry Pop Tart Cookies

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Author: Danae
Prep Time: NO DATA
Cook Time: 42 minutes
Total Time: 0 hours
Yield: 12 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Strawberry Pop Tart Cookies are a delightful fusion of flavors, featuring a buttery cookie encasing sweet strawberry jam. Simple to prepare and perfect for any occasion, they satisfy your sweet cravings effortlessly!

Ingredients

Scale

1 cup butter, salted
¾ cup white granulated sugar
¾ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
2½–3 cups all purpose flour
1 cup strawberry jam
4 oz. cream cheese, room temperature
4 tablespoons salted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons whole milk or heavy whipping cream
2 tablespoon multicolored or red sprinkles

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Instructions

In a stand mixer with the paddle attachment or a large bowl with an electric hand mixer, beat the salted butter, white sugar, and brown sugar on high speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl occasionally.
Add the egg and vanilla extract, then mix on medium speed until well combined.
Incorporate the salt and baking soda, mixing just until combined.
Gradually add the flour one cup at a time, mixing on low speed until fully combined, about 1 minute.
Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper or a silicone baking mat.
Scoop out 12 balls of dough using a ¼ cup measuring scoop. Press a deep hole into each ball, add 1 tablespoon of strawberry jam into the hole, seal the edges, and gently roll to smooth any cracks.
Repeat this process until all balls are filled, sealed, and rolled into nice shapes.
Place 6 cookie dough balls on one prepared baking sheet and 6 on another.
Bake one sheet at a time for 10-12 minutes or until the cookies begin to crack. Allow them to cool completely before icing.

Notes

Ensure that your butter is room temperature for easy mixing.
If you prefer a more intense strawberry flavor, consider adding additional strawberry jam while filling the dough balls.
The cookies are best enjoyed fresh, but they can be stored in an airtight container for up to a week.