When I first made these Strawberry Pop Tart Cookies, it was a busy weeknight with a hungry family waiting at the table. I needed something sweet, quick, and comforting—something that felt like a treat but didn’t require a lot of fuss. These cookies fit perfectly. They remind me of homemade strawberry cookies I used to bake with my mom, but with a fun twist inspired by those pop tart inspired desserts everyone loves.
Strawberry Pop Tart Cookies combine the nostalgic flavor of strawberry jam cookies and frosted sugar cookies, making them a crowd-pleaser every single time. They have that flaky, buttery bite like a pop tart but in cookie form, with fruity filled cookies inside and a simple, creamy frosting on top. This recipe fits right into everyday cooking because it uses good, straightforward ingredients—no special trips to the store needed.
I love suggesting this recipe to fellow home cooks who want dependable dessert ideas without drama. It’s one of those dishes you can count on to bring a little homemade charm to any occasion, from casual family dinners to sharing at potlucks. Plus, it’s colorful and cheerful, thanks to the strawberry jam and sprinkles.
Throughout this post, you’ll find helpful tips and step-by-step instructions that make Strawberry Pop Tart Cookies easy, fun, and satisfying. If you want a recipe that works and brings a smile to your kitchen, this is it. And if you’re a fan of fruity filled cookies or pop tart inspired desserts, you’re in for a real treat. Ready? Let’s jump in and make some magic happen.
If you’re looking for another fun twist on strawberry desserts, here’s a similar sweet treat you might enjoy: Strawberry Cheesecake Stuffed Cookies and Strawberry Cheesecake Cookies, both rich and delightful options that play well alongside Strawberry Pop Tart Cookies.
What You’ll Need:
Making Strawberry Pop Tart Cookies is simple because you likely already have most ingredients at home. Here’s what you’ll need:
- 2 ½ cups all-purpose flour (You can swap half for whole wheat flour for a nuttier flavor.)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened (Regular butter works great; you don’t need baking margarine here.)
- ¾ cup granulated sugar (I sometimes use a little less sugar if I want a less sweet cookie.)
- 1 large egg
- 1 tsp vanilla extract (Look for pure vanilla extract in the baking aisle for best flavor.)
- ½ cup strawberry jam (You can use any good quality strawberry jam or preserves. No worries if you don’t have strawberry—apricot or raspberry works in a pinch!)
- 1 cup powdered sugar (For the icing)
- 2-3 tbsp milk (Adjust for desired frosting consistency)
- Sprinkles or sanding sugar (Optional for that classic pop tart look)
This Strawberry Pop Tart Cookies recipe keeps costs reasonable because it uses pantry staples and a modest amount of strawberry jam. For storage, these cookies stay soft nicely when kept in an airtight container at room temperature for up to 4 days. Leftovers can be frozen for longer storage, too.
A little kitchen tip: I like adding a bit more vanilla extract to the frosting — it makes that homemade touch stand out. Also, prepping your jam the night before by warming it just slightly makes it easier to spread without sogging the dough.
If you’re curious about fun decorating ideas or alternative jams, check out this Strawberry pop-tart sugar cookies recipe on Facebook that plays with colors and textures for inspiration.
Let’s Make It Together:
I find the best way to make Strawberry Pop Tart Cookies is taking your time with each step. From start to finish, this recipe takes about 50 minutes, but the results are deliciously worth it. Here’s how we roll:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This keeps your cookies from sticking and makes cleanup easier.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar. Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until light and fluffy—about 3 minutes. This step gives your Strawberry Pop Tart Cookies that tender, buttery crumb.
- Add egg and vanilla. Beat in the egg and vanilla extract until well combined. Your kitchen will start smelling amazing already.
- Slowly add dry ingredients. Add the flour mixture in parts, mixing just until incorporated. Don’t overmix here or the cookies might come out tough.
- Divide the dough. Split your dough in half. Roll out one half between two sheets of parchment paper until it’s about ¼ inch thick.
- Cut cookie rectangles. Use a knife or cookie cutter to make rectangles roughly 3 x 2 inches. Repeat with the other half of the dough.
- Add jam filling. Place half of the rectangles on baking sheets. Spoon about a teaspoon of strawberry jam (or your choice of jam) onto each one. Be careful not to overfill, or the jam might leak during baking.
- Top with second dough layer. Gently place another rectangle of dough over each jam-topped cookie. Press edges with a fork to seal well. This step traps that fruity jam inside, just like classic pop tart inspired desserts.
- Bake. Pop the baking sheets into the oven and bake for 12-15 minutes or until light golden brown around the edges.
- Cool totally before frosting. Let your Strawberry Pop Tart Cookies cool completely on wire racks before you frost. This prevents the frosting from melting off.
- Make the frosting. Mix powdered sugar with milk until smooth and spreadable. If it’s too thick, add little drops of milk. If too thin, add a bit more powdered sugar.
- Frost & decorate. Spread frosting on top and add sprinkles or sanding sugar to finish that classic frosted sugar cookies look.
Quick kitchen tip: While your Strawberry Pop Tart Cookies bake, you can clean up your workspace or get your serving plates ready. Multitasking here saves time.
Don’t worry if your edges look a little rustic—this homemade look is part of the charm. After making Strawberry Pop Tart Cookies dozens of times, I’ve learned that a gentle hand pressing edges and a steady oven temperature make all the difference.
How to Serve & Enjoy:
Strawberry Pop Tart Cookies are perfect for sharing at family dinners, weekend brunches, or holiday gatherings. I usually serve them alongside a cup of tea or cold milk for a simple yet satisfying treat.
These fruity filled cookies also pair wonderfully with vanilla ice cream or a fresh fruit salad for a light dessert twist. During warm months, try a scoop of lemon sorbet next to them—it’s a refreshing combo.
For cozy fall afternoons, they go great with a cup of hot cocoa or a chai latte. Serving them on a pretty plate with a dusting of powdered sugar makes presentation easy and inviting.
I once brought these cookies to a friend’s baby shower, and they were the hit of the dessert table. Folks loved the homemade strawberry cookies vibe with a fun pop tart twist.
If you have leftovers, slice Strawberry Pop Tart Cookies in half and toast them lightly. They taste amazing warm, almost like a fresh pop tart. You can also chop them into pieces and scatter over yogurt or mixed into a cookie crumble dessert.
For something different, try seasonal jams like blueberry or peach. Changing up the filling adds variety without extra effort.
Your friends and family will appreciate this treat’s nostalgic, comforting taste every time it comes out of your kitchen.
Your Questions Answered:
I know many home cooks have questions about making Strawberry Pop Tart Cookies, so I’m here to help you feel confident at each step.
Can I make this Strawberry Pop Tart Cookies ahead of time?
Definitely! You can prepare and assemble the cookies up to the baking step, then refrigerate them for up to 24 hours before baking. Baked cookies last 4 days in an airtight container.
What’s a good substitute for strawberry jam in this recipe?
Any fruit preserves you have on hand work. Raspberry, apricot, or even a thick marmalade can be fun variations. Check out what others have tried, like fruity pebble-filled cookies on this Facebook thread for ideas.
How do I adjust this recipe for more or fewer people?
This recipe is easy to scale. For fewer cookies, cut ingredients in half. For a crowd, double it. Just remember baking time may vary slightly with thickness.
Can I make the frosting dairy-free?
Yes! Use plant-based milk like almond or oat milk. It might change flavor slightly but still tastes great.
My cookies spread too much—what did I do wrong?
Try chilling your dough for 30 minutes before cutting to help maintain shape. Also, check your oven temperature with a thermometer; too low can cause spreading.
How can I get that perfect frosting consistency?
Add milk a little at a time and stir well. If the frosting is too thin, add a bit more powdered sugar. If too stiff, a tiny splash more milk.
Are there any quick shortcuts for making Strawberry Pop Tart Cookies?
You could use pre-made pie crust for a faster base, but you’ll miss some of that buttery cookie flavor. Preparing the jam the night before and chilling your dough helps speed things up on busy days.
If you want some inspiration from others who love pop tart inspired desserts, check out this Strawberry Pop Tart Cookies post from Sugar Spun Run for decorating ideas and tips.
Final Thoughts:
Strawberry Pop Tart Cookies have found a special spot in my recipe box because they’re everything I want from a dessert that’s both doable and delightful. They’re a family favorite, a reliable weeknight solution, and a fun way to enjoy frosted sugar cookies with a strawberry jam twist.
My best Strawberry Pop Tart Cookies tips:
- Chill your dough well before cutting and assembling.
- Use good quality strawberry jam for best flavor.
- Cool cookies completely before frosting to avoid melting.
I’ve tested versions with different fillings—like apricot jam and even cream cheese swirl—and each brings a fresh take. The classic strawberry jam version is still the one that gets requested most during family gatherings.
You can make this recipe your own by experimenting with flavors and frosting styles. What I hope you’ll love about Strawberry Pop Tart Cookies is how they feel homemade, inviting, and just right for everyday moments.
If you enjoy this recipe, your family might also love these sweet treats: Chocolate Cut Out Heart Cookies for a festive twist or Strawberries Cheesecake Cookies for another strawberry-inspired delight.
Happy baking, friends! These Strawberry Pop Tart Cookies won’t let you down when you need a reliable, tasty, homemade dessert. Enjoy every bite and the smiles they bring around your kitchen table.
Strawberry Pop Tart Cookies
Delight in these homemade Strawberry Pop Tart Cookies featuring a flaky, buttery crust filled with sweet strawberry jam, perfect for a nostalgic dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, beat the egg, sugar, and vanilla extract until combined.
- Mix the wet ingredients into the dry ingredients until a dough forms. Divide dough in half, wrap in plastic, and chill for 30 minutes.
- Roll out one half of the dough on a floured surface to about 1/8 inch thickness. Cut into rectangles approximately 3×4 inches.
- Place a teaspoon of strawberry jam in the center of half the rectangles, leaving edges clear.
- Brush edges with a little water, then top with remaining rectangles, sealing edges by pressing with a fork.
- Transfer to prepared baking sheet and prick tops with a fork to vent.
- Bake for 18-22 minutes or until edges are golden brown. Let cool completely.
- Mix powdered sugar and milk to make glaze, drizzle over cooled cookies, and let set before serving.
Notes
For extra crunch, sprinkle coarse sugar on top before baking or swap strawberry jam for your favorite fruit preserves.