Strawberry Pop Tart Cookies (Printable)
Soft jam-filled cookies with buttery dough and colorful vanilla glaze, bringing nostalgic Pop-Tart flavors to your home baking.
# What You’ll 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 unsalted butter, granulated sugar, and light brown sugar using an electric mixer until pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed just until the dough comes together and no dry pockets remain.
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 gently into a ball.
07 - Place the filled dough balls on 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 set and lightly golden while the centers still appear slightly soft. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - Whisk together the powdered sugar, milk, vanilla extract, and a drop of food coloring if desired until a smooth glaze forms. Drizzle over the fully cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Tips:
01 -
- That jammy center bursts with real fruit flavor instead of the processed stuff from a foil wrapper.
- The glaze and sprinkles make every batch look like a tiny celebration without any fussy decorating skills.
02 -
- Seal the jam inside the dough completely or it will leak out and burn on the pan during baking.
- Wait until the cookies are fully cooled before glazing, or the warmth will turn your beautiful drizzle into a transparent puddle.
03 -
- Chill the filled dough balls for fifteen minutes before baking to help them hold their shape and keep the jam from oozing.
- Use a small cookie scoop for uniform portions so every cookie bakes at exactly the same rate.