Strawberry Pop Tart Cookies (Printable)
Soft sugar cookies filled with strawberry jam and topped with sweet vanilla glaze for a nostalgic treat.
# What You Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Filling
08 - 1/2 cup strawberry jam (seedless preferred)
→ Glaze and Garnish
09 - 1 cup powdered sugar
10 - 1 to 2 tablespoons milk
11 - 1/2 teaspoon vanilla extract
12 - 2 tablespoons freeze-dried strawberries, crushed (optional garnish)
13 - Colorful sprinkles (optional garnish)
# Directions:
01 - Preheat the oven to 350°F. 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. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale, light, and fluffy, approximately 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully combined and smooth, scraping down the sides of the bowl as needed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Do not overmix.
06 - Scoop 2-tablespoon portions of dough and roll into balls. Flatten each ball slightly in the palm of your hand. Spoon 1/2 teaspoon of strawberry jam into the center of half the dough rounds. Top each filled round with another flattened dough piece, pinch the edges firmly to seal, and gently press to enclose the jam completely.
07 - Place the sealed cookie shells on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 12 to 13 minutes, or until the edges are just turning golden brown. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth and thick but still pourable. Add an additional tablespoon of milk if a thinner consistency is desired.
10 - Drizzle or spread the glaze over the fully cooled cookies. Immediately sprinkle with crushed freeze-dried strawberries or colorful sprinkles before the glaze sets. Allow the glaze to firm up before serving.
# Expert Tips:
01 -
- That jammy strawberry center surprises everyone who bites into one, and watching their eyes light up never gets old.
- They look fancy enough for a bake sale but come together with ingredients you probably already have sitting in your pantry.
02 -
- If the dough feels too sticky to handle, pop it in the fridge for fifteen minutes and it will firm up beautifully.
- Seal those edges tightly because jam will find any weak spot and leak out during baking.
03 -
- Use a cookie scoop for uniform portions so they all bake at the same rate and look consistent.
- Less jam is better than more, overfilling causes blowouts every single time.