Strawberry Pop Tart Cookies (Print Page)
Buttery sugar cookies stuffed with strawberry jam and topped with sweet vanilla glaze and colorful sprinkles for a nostalgic treat.
# 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
# Directions:
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 combined.
03 - In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer until light and creamy, about 2 to 3 minutes. Add the egg and vanilla extract, then mix 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, then top with another tablespoon of dough. Pinch the edges together to seal completely and gently roll into a smooth 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. Allow the cookies to 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 the cooled cookies and immediately decorate with rainbow sprinkles. Allow the glaze to set before serving.
# Expert Tips:
01 -
- The jammy center bursts out just enough to feel indulgent without making a mess of your baking sheet.
- These cookies disappeared faster than anything else at our last bake sale, and three people texted me for the recipe that same evening.
02 -
- Seal those edges tightly or the jam will escape and burn on your baking sheet, which I learned the hard way on my first batch.
- Letting the cookies cool completely before glazing is essential because warm cookies will melt the glaze right off into a sticky puddle.
03 -
- Use a cookie scoop for perfectly uniform portions so every cookie bakes evenly and looks bakery worthy.
- Chilling the jam in the freezer for 15 minutes before spooning it onto the dough makes it easier to handle and less likely to ooze out during sealing.