Strawberry Pop Tart Cookies (Printable)
Buttery sugar cookies stuffed with strawberry jam and drizzled with vanilla glaze for a playful dessert.
# What You'll Need:
→ Cookie Dough
01 - 2½ cups all-purpose flour (315 g)
02 - ½ teaspoon baking powder
03 - ½ teaspoon salt
04 - ¾ cup unsalted butter, softened (170 g)
05 - 1 cup granulated sugar (200 g)
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Filling
08 - ½ cup seedless strawberry jam (160 g)
→ Glaze and Garnish
09 - 1 cup powdered sugar (120 g)
10 - 1–2 tablespoons milk
11 - ½ teaspoon vanilla extract
12 - 2 tablespoons crushed freeze-dried strawberries (optional garnish)
13 - Colorful sprinkles (optional garnish)
# Method:
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 combined. 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 incorporated and the mixture is smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Avoid overmixing.
06 - Scoop 2-tablespoon portions of dough and roll into balls. Flatten each ball slightly in the palm of your hand. Spoon ½ teaspoon of strawberry jam onto the center of half the dough rounds. Place a second dough round on top of each jam-topped piece, pinch the edges firmly to seal, and gently flatten to enclose the filling.
07 - Place the filled cookie shells on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 12 to 13 minutes, or until the edges are just turning golden. 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 needed to reach the desired consistency.
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 harden before serving.
# Expert Hints:
01 -
- The jam center surprises everyone who bites into one, and watching peoples faces light up never gets old.
- They look impressive but come together with basic pantry ingredients and zero fancy technique.
02 -
- If the jam leaks out during baking, you probably did not seal the edges well enough, so really press those dough halves together firmly next time.
- Chilling the assembled cookies for 10 minutes before baking helps them hold their shape and keeps the filling contained.
03 -
- Use a cookie scoop to portion the dough so every cookie is the same size and they bake evenly across the whole tray.
- Dust your palms with a tiny bit of flour when shaping the filled cookies to prevent sticking and make sealing the edges much easier.