If you love the nostalgic flavors of a classic strawberry Pop-Tart but crave the soft, chewy goodness of a cookie, these Strawberry Pop Tart Cookies will be your new favorite treat! Combining the best of both worlds, these cookies feature a buttery sugar cookie base, a strawberry jam-filled center, and a sweet glaze drizzled on top with a sprinkling of colorful sugar crystals. Perfect for breakfast, a snack, or dessert, these cookies are sure to be a hit with kids and adults alike.
Why You’ll Love These Cookies
- Nostalgic Flavor: They taste like your favorite toaster pastry but with a fresh, homemade twist.
- Easy to Make: You can whip these up with simple ingredients you likely already have in your kitchen.
- Customizable: Swap out the strawberry filling for other jams or add your own creative touch!
These cookies are adapted from my Viral Soft Frosted Sugar Cookie Recipe, so you know they’ll be soft, delicious, and absolutely irresistible!
Recipe Tips
- Don’t Overfill: Use a little more than 1 teaspoon of jam in the center to prevent it from overflowing during baking.
- Chill the Dough: If your dough feels too soft to work with, chill it in the refrigerator for 15-20 minutes before filling.
- Customize the Filling: While strawberry is classic, feel free to use raspberry, blueberry, or even Nutella for a fun twist!
- Neat Glaze Drizzle: Use a piping bag or a small spoon for a clean and precise drizzle of glaze.
- I always use a cookie scoop to make sure I get even cookies. For this recipe I use the largest one in this set.
- Sprinkles: I used the classic pop tart sanding sugar sprinkles but you can use whatever kind you have on hand! Classic rainbow sprinkles or nonpareils work too!
Storage Tips
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: If you live in a warm climate or want to extend their shelf life, keep them in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezer: You can freeze unglazed cookies for up to 2 months. Let them thaw at room temperature and then glaze and decorate before serving.
Why These Cookies Are a Must-Try
Whether you’re looking to surprise your family with a fun and unique dessert or you’re simply feeling nostalgic for those toaster pastries you loved growing up, these Strawberry Pop Tart Cookies deliver big on flavor and presentation. They’re perfect for sharing at gatherings, gifting to friends, or simply enjoying with a cup of coffee or tea.
Perfectly round cookies every time!
These cookies WILL spread so try this trick to get perfectly round cookies! As soon as the cookies come out of the oven use a large round cookie cutter or something else round and larger than the cookies (I’ve used a glass or bowl before). Place it over top of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform!
Give these cookies a try and bring a little Pop-Tart magic to your kitchen! Don’t forget to share your creations by tagging me on Instagram @mymessykitchennn or using the hashtag #MyMessyKitchenBakes.
Happy baking! 🍓
Strawberry Pop Tart Cookies
Ingredients
For the cookie:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp almond extract optional
- 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 strawberry preserves
- 2 tbsp corn starch
For the icing:
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 3-5 tbsp milk or heavy cream
- sanding sugar or sprinkles
Instructions
For the jam:
- Make the jam first to allow the mixture to set. In a small bowl, whisk the jam and corn starch together. Place in the freezer until needed.
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, almond extract, 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!
Could these be made with gluten free flour?
These are impossible to make. The jam doesn’t freeze which makes it hard to fill the dough. I’ve tried this recipe 2x. Its a no go for me.
Made these and I loved them! I froze my jam for about 2 hours and chilled my dough for about 30 minutes! They tasted soo good and they weren’t overly sweet! So stoked to try some of the other recipes! Love your tiktoks also! <3
Hello good day,
Is it possible to replace the all propose flour with the almond flour instead.
Have you already tried it and did it come out good ?