Strawberry Pop Tart Cookies (Print Version)
Soft sugar cookies stuffed with strawberry jam and glazed to perfection. A nostalgic treat kids and adults adore.
# 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 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Strawberry Filling
08 - 1/2 cup strawberry jam (seedless preferred)
→ Glaze and Garnish
09 - 1 cup powdered sugar
10 - 1-2 tablespoons milk
11 - 1/2 teaspoon vanilla extract
12 - 2 tablespoons freeze-dried strawberries, crushed (optional)
13 - Colorful sprinkles (optional)
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Do not overmix.
06 - Scoop 2-tablespoon portions of dough and roll into balls. Flatten each ball slightly in your palm. Spoon 1/2 teaspoon of strawberry jam onto the center of half the dough rounds. Top each filled round with another flattened dough piece, pinch the edges firmly to seal, and gently press to enclose the jam inside.
07 - Place the sealed cookie shells on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 12 to 13 minutes, or until the edges are just turning golden. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth and thick but still pourable. Add additional milk as needed to reach desired consistency.
10 - Drizzle or spread the glaze over the fully cooled cookies. Immediately sprinkle with crushed freeze-dried strawberries or colorful sprinkles before the glaze sets.
# Handy Tips:
01 -
- The jammy center oozes just slightly when you break one open, and that moment alone is worth the effort of sealing each little pocket.
- They look fancy enough for a bake sale but come together with ingredients you probably already have sitting in your kitchen right now.
- The glaze on top is pure canvas energy, meaning you can customize with sprinkles, crushed berries, or whatever makes you happy.
02 -
- Seal those edges tightly, because any gap will let the jam escape during baking and you will end up with caramelized jam puddles on your pan instead of inside the cookie where they belong.
- Do not overbake these, since the cookies continue firming up on the hot pan after you pull them out and nobody wants a dry Pop Tart cookie.
03 -
- Chill the jam in the fridge for about 15 minutes before spooning it onto the dough, because thicker cold jam is much easier to contain and less likely to leak during the sealing and baking process.
- Dip your finger in a tiny bit of water and run it around the edge of the bottom dough round before adding the top piece, as that slight moisture helps create a stronger seal that holds through baking.