Strawberry Pop Tart Cookies
Let Me Tell You About These Strawberry Pop Tart Cookies
Alright, so if you’ve ever found yourself munching a Pop Tart straight out of the foil (or straight from the toaster if you’re feeling fancy) at 2am, you’re in good company. These Strawberry Pop Tart Cookies were born out of a wild craving and a little nostalgia for those chaotic Saturday mornings when my brother and I would race to see who could finish their Pop Tart fastest—though, truth be told, I usually lost because I was too busy licking the icing off first. Anyway, this recipe is my way of bringing that classic flavor into a homemade cookie. And yes, I’ve eaten half the batch before my family even saw them. No regrets.
Why You’ll Love This Recipe (According to My Family and Me)
I make these cookies almost every time I need to bribe my kids into cleaning their rooms—or when I just need a little pick-me-up. My family goes absolutely bonkers for these, probably because they taste like a Pop Tart and a soft sugar cookie had a delicious baby. (Even my husband, who claims he “doesn’t have a sweet tooth,” will sneak one after dinner. Riiight.) Funny thing, the first time I made these, I tried to cut corners by not chilling the dough. Big mistake. Dough everywhere. Now I never skip that step, even if it means waiting impatiently by the fridge.
What You’ll Need (And What You Can Swap)
- 2 1/4 cups all-purpose flour (if you’re gluten-free, I’ve sometimes used Bob’s Red Mill 1:1 and it’s worked out okay!)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened (I’ve used salted in a pinch and just cut back on the added salt… my grandma insisted on Land O’Lakes, but honestly, store brand is fine)
- 3/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract (sometimes I get wild and use a splash of almond extract, too)
- 5-6 tablespoons strawberry jam (you can use any berry jam, really. Once I used raspberry and it wasn’t half bad.)
- 12 Pop Tart rectangles (I like the classic frosting ones, but go wild)
- Icing: 1 cup powdered sugar, 1 1/2 tablespoons milk, and colorful sprinkles (the ones hiding in the back of the cupboard work)
Here’s How You Make These Beauties
- First things first—mix your flour, baking powder, and salt in a big bowl. I always forget the salt and end up adding it later; don’t be like me.
- In a separate (preferably less giant) bowl, cream the softened butter with both sugars. I use my trusty hand mixer, but a wooden spoon and a bit of elbow grease work if you’re feeling old-school.
- Toss in the egg and vanilla (and almond extract if you’re feeling fruity) and beat until everything looks smooth, but not too fancy. This is usually where I taste the dough. Quality control is important, obviously.
- Gradually add in the dry flour mixture. When the dough looks a little shaggy, it’s perfect. If it’s too sticky, just add a tablespoon of flour here or there.
- Now, cover the bowl with plastic wrap (I’ve used a clean tea towel in a pinch) and chill for about 30 minutes. Trust me, this step is worth it.
- Preheat the oven to 350°F (that’s about 175°C for my mates across the pond). Line a couple of baking sheets with parchment paper or, if you’ve run out, a bit of butter does the trick.
- Scoop out heaping tablespoons of dough, flatten into a disc and spoon a tiny dollop of strawberry jam right in the center. Fold the dough over and pinch the edges shut (some jam will ooze out—don’t panic, it happens to the best of us).
- Break the Pop Tarts into small rectangles and gently press one on top of each cookie ball. Don’t smash it, just a gentle nudge.
- Bake for 12-15 minutes, until the edges are just turning golden. If they look a bit pale on top, that’s fine. Overbaking equals crunchy cookies, which I don’t love here.
- Let them cool a bit on the tray before moving to a rack; they’ll be soft at first. (I always eat one warm because I can’t help myself.)
- For the icing, mix powdered sugar and milk until you get a thickish, pourable glaze. Drizzle it over the cooled cookies. Chuck on some sprinkles for fun. Or not. Your call.
Stuff I’ve Learned Along the Way
- Don’t overfill with jam. Less is actually more here. Trust me, I’ve learned this the sticky way.
- If you skip chilling the dough, you’ll end up with flat, sad-looking cookies. Patience is a virtue, apparently.
- Pop Tarts fresh out of the box are best, but if they’re a bit soft or crumbly, just use what you have; it works fine!
- Actually, I find these taste even better the next day—if they last that long (usually not in my house!).
If You Fancy a Change (Or Want to Experiment!)
- I’ve swapped the strawberry jam for blueberry, and honestly, it was a hit.
- Once tried adding mini chocolate chips to the dough. Not my favorite—tasted a bit crowded. But you do you.
- Tried using brown sugar Pop Tarts once. Didn’t love it, but you might!
- If you want a vegan version, I’ve heard Earth Balance and flax eggs work, but I haven’t braved it myself yet. If you do, let me know how it turns out.
Do You Really Need Fancy Equipment?
Look, a hand mixer is nice (I got mine for $12 at a yard sale), but a whisk and some muscle will do. If you don’t have a cookie scoop, just use a couple of spoons or even your hands—my kids always want to get in there anyway. And if you’re out of parchment, a bit of butter on the baking tray works. I once used foil, but the cookies stuck, so—probably don’t do that.
How to Store Them (If You Have Any Left!)
Just pop these in an airtight container at room temp. They’ll stay soft for two, maybe three days… though honestly, in my house, they never last more than a day. If you want to freeze them, go ahead—just wait for the icing to set. I’ve forgotten that step before… what a mess.
How I Like to Serve ‘Em
Honestly, I love these best with a big mug of milky tea, but my kids dunk theirs in chocolate milk. We sometimes stack them up for birthdays like a wobbly cookie tower (no one ever complains). Oh, and they’re brilliant for picnics, if you’re not afraid of a little jam on your fingers.
Lessons Learned (aka My Pro Tips So You Don’t Have to Make My Mistakes!)
- Don’t try to skip the chilling—one time I did, and the cookies spread out like little pancakes. Not cute.
- If you’re heavy-handed with the jam, you’ll get blowouts. So, just a tiny blob, even if it feels stingy.
- Let them cool before icing, or the glaze just melts right off. (I’ve tried to rush it—learned that one the hard way.)
FAQ—Because I’ve Actually Been Asked (More Than Once!)
- Can I use a different flavor of Pop Tart? Oh, absolutely. Go wild. My neighbor swears by the s’mores ones, but that’s a bit sweet for me.
- Do I really have to chill the dough? You don’t have to, but honestly, it’s way easier to handle if you do. The cookies hold their shape better, too.
- Can I make these ahead? Yup! I think they taste even better the next day, but that’s just me. Just store them airtight.
- My dough seems sticky—what do I do? Happens to me all the time. Just add a spoonful of flour until it’s workable. Don’t overthink it.
- Where do you get your Pop Tarts? Usually from the grocery store, but I’ve ordered bigger boxes off Amazon when I’m stocking up. (Not sponsored, just hungry.)
- Can I skip the icing? Sure. But why would you want to? (Kidding—sometimes I do plain if I’m feeling lazy.)
- Can I double the recipe? For sure, but use two baking sheets or you’ll end up with one giant cookie… which, actually, doesn’t sound so bad.
- What if I don’t have strawberry jam? Use any jam you fancy, or even Nutella. I did that once when I was out of jam, and it was a happy accident.
Oh, and before I forget—if you’re looking for more quirky cookie recipes, Sally’s Baking Addiction has loads of fun ideas; or for proper Pop Tart nostalgia, check out Taste of Home’s crazy Pop Tart recipe round-up. It’s a real rabbit hole. Anyway, hope you love these as much as we do. And if you make them, drop me a line—unless you ate them all first, in which case, I totally get it.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup strawberry jam
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon rainbow sprinkles
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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3In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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5Scoop about 2 tablespoons of dough and flatten slightly. Place 1 teaspoon of strawberry jam in the center, fold the dough around the jam, and seal. Place on the prepared baking sheet.
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6Bake for 11-13 minutes, or until the edges are lightly golden. Cool completely. Mix powdered sugar and milk to make a glaze, drizzle over cooled cookies, and top with sprinkles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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