Strawberry Pop Tart Cookies (Printable)
Buttery cookies filled with strawberry jam, topped with vanilla glaze and colorful sprinkles for a nostalgic twist.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups (280 g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup (170 g) unsalted butter, softened
05 - 3/4 cup (150 g) granulated sugar
06 - 1/4 cup (50 g) light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Filling
09 - 3/4 cup (210 g) strawberry jam or preserves
→ Glaze & Decoration
10 - 1 cup (120 g) 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 (175°C) 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 combined.
03 - In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and light brown sugar together until pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully incorporated.
05 - Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Avoid overmixing.
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, then gently fold the dough over the filling, pinching the edges to seal completely, and roll into a smooth ball.
07 - Place the filled dough balls onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are lightly set but the centers still appear slightly soft. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a drop of pink or red food coloring if desired, until a smooth glaze forms. Drizzle the glaze over the completely cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Suggestions:
01 -
- That strawberry jam center bursts out in the most satisfying way, turning every bite into a tiny moment of surprise.
- The glaze and sprinkles make these look like they came from a bakery, yet the whole process is genuinely simple.
02 -
- Seal the dough tightly around the jam or it will leak out during baking and create a sticky, burnt mess on your pan.
- Those slightly underbaked centers will firm up as the cookies cool, so resist the urge to leave them in the oven longer.
03 -
- Chilling the filled dough balls for 10 minutes before baking helps them hold their shape and keeps the jam from escaping.
- A toothpick dipped in food coloring gives you more control over the glaze shade than squeezing directly from the bottle.