Strawberry Pop Tart Cookies (Print Version)
Soft cookies with strawberry jam center, vanilla glaze, and sprinkles capture nostalgic Pop-Tart flavor.
# 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
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
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 butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually add the dry ingredient mixture to the wet ingredients, 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 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, and roll into a smooth ball.
07 - Place the filled dough balls onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are set but the centers still appear slightly underbaked. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - Whisk together the powdered sugar, milk, vanilla extract, and a drop of food coloring if desired, until a smooth glaze forms. Drizzle the glaze over the fully cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Tips:
01 -
- The jammy center surprises everyone who bites into one, and watching peoples faces light up never gets old.
- They come together with pantry staples and feel Fancy without requiring any real baking skill.
02 -
- Seal the dough tightly around the jam because any gaps will leak during baking and create sticky burnt patches on your pan.
- Cooling the cookies completely before glazing is nonnegotiable because even slightly warm cookies will melt the glaze right off into a sticky puddle.
03 -
- Chill the filled dough balls in the fridge for fifteen minutes before baking to help them hold their shape and prevent the jam from leaking out through the bottom.
- Use a cookie scoop for portioning so every cookie is the same size, which means they all bake evenly and nobody fights over the biggest one.