Remember the joy of biting into a warm, frosted Pop Tart as a kid? These Strawberry Pop Tart Cookies capture that nostalgic feeling but in a homemade, from-scratch cookie form that’s even better than the original. The buttery shortbread-like base cradles a pocket of sweet strawberry jam, all topped with a smooth vanilla glaze and colorful sprinkles.
Perfect for weekend baking projects or when you need to bring something special to a gathering, these cookies strike the perfect balance between familiar comfort and impressive homemade treat. They’re surprisingly simple to make but look like they came from a fancy bakery!
Why You’ll Love This
- Familiar nostalgic flavor in an elevated homemade form
- Crisp cookie exterior with a jammy, gooey center
- Kid-friendly recipe that adults will equally enjoy
- Customizable with different jam flavors
- Makes a perfect lunchbox treat or afternoon pick-me-up with coffee
Ingredients
- 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
- 1 cup strawberry preserves
- 2 tbsp corn starch
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 3-5 tbsp milk or heavy cream
- Sanding sugar or sprinkles
Instructions
- 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.
- 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 with, refrigerate for 10 minutes before filling.
- Preheat the oven to 350°F 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.
- 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 of each cookie and top with sanding sugar or sprinkles. Serve and enjoy!
Tips & Variations
- Try different jam flavors like raspberry, blueberry, or apricot for variety
- If dough becomes too soft while working with it, return it to the refrigerator for 10 minutes
- For a neater filling, use a piping bag to add the jam to the center of each cookie
- Add 1/4 teaspoon almond extract to the cookie dough for an extra flavor dimension
- Make ahead: prepare the dough up to 2 days in advance and keep refrigerated
- For a chocolate version, replace strawberry jam with chocolate hazelnut spread and use chocolate glaze
Serving Suggestions
These Strawberry Pop Tart Cookies are delightful on their own but pair wonderfully with a cold glass of milk for the ultimate nostalgic treat. For a more grown-up pairing, serve with a cappuccino or vanilla latte.
Arrange them on a platter for birthdays, baby showers, or afternoon tea parties. They also make wonderful gifts when packaged in a decorative tin or box with parchment paper between layers.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days
- Cookies can be frozen unglazed for up to 3 months; thaw and add glaze before serving
- If jam is too runny, simmer it for 5 minutes to thicken before using
- Look for golden edges as your doneness cue; centers should remain pale
FAQs
Can I use store-bought pie crust instead of making cookie dough?
While you can use refrigerated pie crust as a shortcut, the texture will be flakier and less cookie-like. The homemade dough provides a better shortbread texture.
Why did my jam leak out during baking?
This usually happens if the edges aren’t sealed well enough. Make sure to firmly press the edges with a fork and avoid overfilling with jam.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
How do I know when the cookies are done?
Look for light golden edges while the centers remain pale. They will continue to firm up as they cool, so avoid overbaking for the best texture.
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