Strawberry Pop Tart Cookies (Printable)
Buttery sugar cookies filled with strawberry jam, glazed and topped with sprinkles for a nostalgic handheld treat.
# What You’ll 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 distributed.
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, mixing until fully combined.
04 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
05 - Scoop 1 tablespoon of dough and flatten it slightly in your palm. Place 1/2 teaspoon of strawberry jam in the center, then cover 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. Let the cookies rest on the baking sheets 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 thick. Spread the glaze over the cooled cookies and top with rainbow sprinkles. Allow the glaze to set before serving.
# Expert Suggestions:
01 -
- The jam oozes just slightly when you bite in, and that messiness is the whole point.
- No rolling pin or cookie cutter required, just your hands and a baking sheet.
- They look like tiny frosted pastries but come together in under forty minutes.
02 -
- Seal those edges like your life depends on it, because jam will find any gap and burn on the pan.
- Cooling completely before glazing is nonnegotiable since even slightly warm cookies will melt the icing right off.
- A thick jam works far better than a loose one, and you can refrigerate runny jam for thirty minutes to firm it up.
03 -
- Chill the dough for fifteen minutes before stuffing if your kitchen is warm, because firm dough is far easier to seal around slippery jam.
- Use a toothpick to swirl a tiny drop of food coloring through the glaze rather than stirring it in fully, which creates a beautiful marbled look.