Strawberry Pop Tart Cookies (Printable)
Buttery cookies filled with strawberry jam and topped with colorful vanilla glaze and sprinkles for a playful dessert.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Filling
09 - 3/4 cup strawberry jam or preserves
→ Glaze & Decoration
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Pink or red food coloring (optional)
14 - Sprinkles, for topping
# How-To Steps:
01 - Preheat oven to 350°F. Line two 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, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed until pale, light, and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed just until the dough comes together. Do not overmix.
06 - Scoop 2-tablespoon portions of dough and flatten each into a small disc in the palm of your hand. Place 1 teaspoon of strawberry jam in the center, fold the dough over the filling, pinch the edges to seal completely, and gently roll into a smooth ball.
07 - Place the filled dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are lightly set but the centers still appear slightly soft. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a drop of food coloring if desired, until a smooth glaze forms. Drizzle generously over the cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Suggestions:
01 -
- The jam center oozes just slightly when you break one open, and that surprise factor alone is worth making these.
- They look bakery fancy but the process is genuinely forgiving, even if your dough sealing skills are imperfect.
- Kids and adults alike gravitate toward the plate every single time I set them out.
02 -
- If the cookies are even slightly warm when you glaze them, the icing will melt right off into a sticky puddle.
- Overstuffing with jam causes blowouts during baking, so stick to one teaspoon per cookie and seal tightly.
03 -
- Chill the filled dough balls for fifteen minutes before baking to help them hold their round shape and reduce spreading.
- Use a cookie scoop for uniform portions so every cookie bakes evenly and looks consistent.