If you love blueberry pop tarts, these Blueberry Pop Tart Cookies bring all that nostalgic flavor into a soft, chewy cookie! These cookies have a buttery base, are filled with a sweet blueberry jam, and are topped with a vanilla glaze and colorful sprinkles—just like the real thing. The dough bakes up with a slight crisp on the edges while staying soft in the center, and the blueberry jam adds the perfect fruity burst in every bite. Whether you grew up toasting a Pop Tart before school or grabbing one as a quick snack, these cookies will hit all those nostalgic notes while feeling just a little more homemade and special.
These cookies are adapted from my Viral Soft Frosted Sugar Cookie Recipe, so you know they’ll be soft, delicious, and absolutely irresistible!
One of the best parts of this recipe is how simple it is to make. The cookie dough is flavored with vanilla and a hint of cinnamon, giving it that signature Pop-Tart taste. A small well is made in the center of each dough ball before baking, and then the jam is spooned in, ensuring that the blueberry filling stays in place while the cookies bake. Once cooled, they’re drizzled with a vanilla glaze and topped with classic rainbow sprinkles to complete the look. The result? A soft, thick cookie with the perfect balance of sweet blueberry filling, buttery cookie, and a touch of crunch from the glaze.
Recipe Tips
- Use a thick jam – A good-quality blueberry jam (or preserves) works best to prevent the filling from spreading too much while baking. If your jam is runny, you can briefly cook it down on the stovetop for a thicker consistency.
- Chill the dough – If your dough is too soft, chilling it for 20–30 minutes before baking will help the cookies hold their shape better.
- Glazing tip – Let the cookies cool completely before adding the glaze to prevent it from melting off. A fork or small spoon makes it easy to drizzle!
- Make it your own – Try swapping the blueberry jam for strawberry or raspberry for a fun twist!
Looking for more pop tart inspired treats? Check out my other pop tart cookie recipes!
These Blueberry Pop Tart Cookies are the perfect nostalgic treat, combining a soft, buttery cookie with a sweet blueberry jam center, vanilla glaze, and colorful sprinkles. They bring all the flavors of the classic breakfast pastry into a fun, homemade cookie that’s easy to make and even easier to enjoy. Whether you’re baking for a special occasion or just craving a childhood favorite with a homemade touch, these cookies are sure to be a hit. Don’t forget to check out my Brown Sugar Cinnamon Pop Tart Cookies for another fun take on this classic treat!
Blueberry Pop Tart Cookies
Ingredients
For the cookies:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tbsp whole milk
- 1 tbsp corn starch
- 2 tsp baking powder
- ½ tsp kosher salt
For the jam:
- 1 cup blueberry pie filling or preserves
- 2 tbsp corn starch
For the icing:
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 3-5 tbsp milk
- sanding sugar or sprinkles
Instructions
For the jam:
- Make the jam first to allow the mixture to set. In a small bowl, whisk the pie filling and corn starch together. Place in the freezer until needed. You can also scoop 1 tbsp of jam onto wax paper and freeze.
For the cookies:
- In the bowl of a stand mixer, cream the butter and granulated sugar for 3 minutes, or until light and fluffy. Add in the vanilla, eggs and milk. Mix on low until just incorporated.
- While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
- Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. If the dough feels too soft to work work, refrigerate for 10 minutes before filling.
For assembly:
- Preheat the oven to 350° and line a cookie sheet with parchment paper. Once the jam is set (about 30 minutes) take 1 cookie dough ball at a time and flatten the cookie dough in your hand. Scoop about 1 teaspoon of the jam into the center of the dough. Fold the dough over the jam and seal. Roll to make round and place on the cookie sheet. These cookies will spread so space only 3-4 per cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until the edges are set and starting to lightly brown. These cookies stay pretty light so don't wait for them to be golden brown or they will overcook.
- Remove from the oven and place a larger bowl or cookie cutter over the cookie and gently scoot it around to reshape the cookie to be a circle. Allow to cool on the cookie sheet for 5 minutes before transferring to a cookie rack to cool completely.
For the icing:
- Once the cookies have cooled make the icing. In a medium bowl whisk together the powdered sugar, milk and vanilla extract. Add more milk, 1 tablespoon at a time, to reach desired consistency. Spread the icing on top and top with sanding sugar sprinkles. Serve & enjoy!
How are these best stored?
I think 1 cup n of butter is why these spread so much.. Mine were a disaster but they taste amazing. Not sure how you got yours to be so small but even with 3oz of dough they spread like crazy. I’ll keep trying and leave any tips I find.