Strawberry Pop Tart Cookies

This strawberry pop tart sugar cookie recipe transforms a beloved childhood breakfast treat into a delectable homemade dessert. The cookies feature a soft buttery exterior with a sweet jammy center that creates that nostalgic pop tart experience in every bite.

I first created these for my daughter's sleepover party, and they've become our most requested treat for special occasions. The girls decorated them with different colored sprinkles, creating a rainbow of pop tart cookies that disappeared within minutes.

Ingredients

• All purpose flour creates the perfect tender cookie structure
• Baking soda and powder provide just the right amount of lift
• Unsalted butter gives richness and allows you to control the salt level
• Combination of granulated and powdered sugar creates ideal sweetness and texture
• Large eggs bind everything together while adding richness
• Vanilla extract enhances the cookie flavor without overpowering
• Almond extract optional but adds subtle complexity that elevates the cookie
• Strawberry jam or preserves provides that classic pop tart filling experience
• Sprinkles add fun visual appeal and crunchy texture contrast

Step-by-Step Instructions

Prepare Your Workspace

Preheat your oven to 350°F and line baking sheets with parchment paper. This temperature is perfect for achieving golden edges while keeping centers soft.

Mix Dry Ingredients

Whisk together flour, baking soda, baking powder, and salt in a medium bowl. This ensures even distribution of leavening agents for perfect cookie texture.

Cream Butter and Sugars

Beat the softened butter with both sugars for a full 3 to 4 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air for tender cookies.

Add Wet Ingredients

Incorporate eggs one at a time, allowing each to fully integrate before adding the next. Stir in the vanilla and optional almond extract until the mixture is smooth and fragrant.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough should be cohesive but not overmixed to maintain tenderness.

Form Cookie Bases

Scoop tablespoon sized portions of dough, rolling into balls and flattening into 2 inch discs. Create a small well in half of them to hold the jam filling.

Add Filling

Place about a teaspoon of strawberry jam in the center of each well. Be careful not to overfill or the jam will leak during baking.

Assemble Cookies

Top each jam filled disc with another plain disc and seal the edges by crimping with a fork. This creates that signature pop tart sealed edge appearance.

Bake to Perfection

Bake for 10 to 12 minutes until the edges turn lightly golden. The centers should still look slightly soft as they will continue cooking from residual heat.

Cool and Decorate

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. If desired, drizzle with simple icing and decorate with colorful sprinkles.

Bookmark

My family particularly loves the moment when you bite into these cookies and the sweet strawberry filling creates that authentic pop tart experience. My husband claims these are better than the original because the cookie part has so much more flavor than the commercial pastry.

Make Ahead Magic

These cookies freeze beautifully both before and after baking. For unbaked cookies, assemble them completely, then freeze on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, add 2 minutes to the baking time. For baked cookies, cool completely before freezing in layers separated by parchment paper. Thaw at room temperature for about an hour before serving.

Flavor Variations

While strawberry creates that classic pop tart experience, these cookies are incredibly versatile. Try raspberry preserves for a slightly more tart filling, or use grape jelly for that iconic PB&J flavor profile. Chocolate hazelnut spread makes an indulgent variation that tastes like a chocolate pop tart. You can even experiment with lemon curd for a bright, citrusy twist that pairs beautifully with the buttery cookie base.

Serving Suggestions

Serve these cookies slightly warm for the ultimate comfort food experience. They pair wonderfully with a cold glass of milk for kids or a cup of coffee for adults. For an over the top dessert, sandwich a scoop of vanilla ice cream between two cookies for a pop tart ice cream sandwich. These also make adorable gifts when packaged in cellophane bags tied with ribbon.

Recipe Q&A

→ Can I use different jam flavors for these cookies?

Absolutely! While strawberry jam provides that classic Pop Tart flavor, you can experiment with raspberry, blueberry, or even lemon curd for delicious variations. Just ensure whatever filling you choose isn't too runny to prevent leakage during baking.

→ Why did my cookies spread too much during baking?

Over-spreading usually happens when the butter is too warm or the dough hasn't been chilled enough. If your dough feels soft after mixing, refrigerate it for 30 minutes before shaping. Also, make sure your oven is properly preheated to 350°F to prevent immediate melting.

→ How do I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, they can be refrigerated for up to a week or frozen for up to 3 months. If freezing, place parchment paper between layers to prevent sticking.

→ Can I make the dough ahead of time?

Yes! The dough can be made up to 2 days ahead and stored in the refrigerator. You can also freeze the shaped, unfilled cookie discs for up to a month. Just thaw in the refrigerator before filling and baking.

→ Why did my jam leak out during baking?

Jam leakage typically occurs when the edges aren't properly sealed or too much filling is used. Make sure to crimp the edges firmly with a fork and limit jam to about 1 teaspoon per cookie. Using slightly thicker preserves rather than runny jam can also help prevent leakage.

→ How can I get the glaze to set properly?

For a glaze that sets well, mix 1 cup of powdered sugar with 1-2 tablespoons of milk until you reach a thick but pourable consistency. Apply the glaze when cookies are completely cool, then let them sit undisturbed for 1-2 hours to fully set before stacking or storing.