Strawberry Pop Tart Cookies (Printable Version)
Buttery sugar cookies stuffed with strawberry jam and drizzled with pink vanilla glaze
# Ingredient List:
→ Cookie Dough
01 - 2 1/4 cups (280 g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup (170 g) unsalted butter, softened
05 - 3/4 cup (150 g) granulated sugar
06 - 1/4 cup (50 g) light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Filling
09 - 3/4 cup (210 g) strawberry jam or preserves
→ Glaze & Decoration
10 - 1 cup (120 g) 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 Make:
01 - Preheat the oven to 350°F (175°C). 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 distributed.
03 - In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing.
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 gently roll into a 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. Allow the cookies to rest on the baking sheets for 5 minutes before transferring 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 smooth and drizzle-able. Drizzle the glaze over the completely cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Tips:
01 -
- These cookies capture that childhood toaster pastry magic but with real butter and actual jam, which makes them taste like the memory upgraded itself.
- The jammy center surprises everyone who bites into one, and watching peoples eyes light up never gets old.
02 -
- Seal the dough around the jam really well because even a tiny gap will bubble and leak during baking, turning your pretty cookies into jam volcanoes.
- Wait until the cookies are completely cool before glazing, because even slightly warm cookies will melt the glaze right off into a translucent puddle.
03 -
- Chill the filled dough balls in the fridge for 15 minutes before baking if your kitchen is warm, because cold dough holds its shape better and prevents excessive spreading.
- Use a thick, high quality preserves rather than a jelly, because the fruit pieces give a more authentic and satisfying bite that echoes the real Pop-Tart experience.