These Strawberry Pop Tart Cookies bring a fun twist to classic cookies! Soft in the middle and bursting with sweet strawberry flavor, they have a delightful crunch from the sugar on top.
Who doesn’t love a cookie that tastes like dessert and breakfast all in one? I always make a big batch, so I can enjoy them fresh and share them with friends—even if I keep a few for myself! 😋
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a rich flavor and tender texture. If you’re dairy-free, use a plant-based butter substitute to keep the taste and texture in check.
Granulated Sugar: This is for sweetness and helps with browning. Brown sugar can be used for a chewier cookie, just reduce the amount slightly to avoid a too-soft dough.
Strawberry Jam: Seedless strawberry jam gives a smooth filling. For a twist, try raspberry or peach jam. You can even use homemade fruit preserves if you have them!
Crushed Freeze-Dried Strawberries: These add extra strawberry flavor and a lovely texture. If you can’t find them, substituting with finely chopped fresh strawberries works but may make the dough wetter.
Powdered Sugar: This is essential for the icing. If you want to avoid powdered sugar, you could use a powdered sugar substitute or make your own by blending granulated sugar until fine.
What’s the Best Way to Seal my Cookies?
Sealing the cookies properly prevents jam from leaking during baking. To do this, while placing the top square on, gently press the edges to seal them together. Using a fork to crimp the edges not only seals but also gives a nice decorative touch!
- Make sure the filling isn’t too full, about 1 teaspoon is perfect.
- Pricking the top with a fork helps let steam escape and keeps them from puffing up.
How to Make Strawberry Pop Tart Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup strawberry jam (seedless preferred)
- 1/2 cup crushed freeze-dried strawberries
- 1/2 cup powdered sugar
- 2–3 tablespoons milk or heavy cream (for icing consistency)
- Pink food coloring (optional) for icing
- Rainbow nonpareil sprinkles
- Crumble white chocolate or vanilla cookie crumbs (for topping)
How Much Time Will You Need?
This delightful treat takes about 20 minutes of prep time, plus 30 minutes to chill the dough. Baking will take around 12-15 minutes, making everything about 1 hour and 15 minutes total before you can enjoy your cookies!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. Then, add in the egg and vanilla extract, mixing everything until well combined.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries until evenly mixed.
3. Form the Dough:
Slowly add the dry mixture to the wet mixture, stirring until a soft dough forms. Be careful not to overmix; just combine until everything is incorporated. Wrap the dough in plastic wrap and pop it into the fridge for at least 30 minutes to firm up.
4. Assemble the Cookies:
While your dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out your dough to about 1/4-inch thickness.
5. Cut and Fill:
Using a pizza cutter or a sharp knife, cut the dough into squares, about 2 inches per side. Place one square on the prepared baking sheet and spoon about 1 teaspoon of strawberry jam into the center. Then, take another square of dough and place it on top, gently pressing the edges to seal (you can use a fork to crimp the edges for a nice touch).
6. Bake the Cookies:
Continue this process with the rest of the dough and jam. If you like, lightly prick the top of each cookie with a fork to let steam escape. Bake in the preheated oven for 12-15 minutes, or until the edges begin to turn golden.
7. Cool and Prepare Icing:
Once done, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely. In the meantime, mix the powdered sugar with milk or heavy cream in a small bowl, adding a few drops of pink food coloring if you’d like for a fun look!
8. Drizzle and Decorate:
Once the cookies have cooled, drizzle the pink icing over each cookie. While the icing is still wet, sprinkle on crumbled white chocolate or vanilla cookie crumbs and rainbow sprinkles for a festive touch.
9. Let it Set:
Allow the icing to set before serving. Enjoy your colorful and delicious Strawberry Pop Tart Cookies with friends and family!
These cookies are perfect for sharing or keeping as a sweet treat just for you. Happy baking!
Can I Use Different Flavors of Jam?
Absolutely! While strawberry is classic for these cookies, you can use any favored fruit jam like raspberry, blueberry, or even apricot for a unique twist on the flavor.
How Can I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 5 days. You can also refrigerate them for longer freshness, but make sure to let them come to room temperature before enjoying!
Can I Freeze These Cookies?
Yes! You can freeze the assembled cookies before baking. Simply place them on a baking sheet to freeze until solid, then transfer to a freezer-safe container. When ready to bake, just add a couple of extra minutes to the bake time.
How Do I Make the Icing Thicker or Thinner?
If you want a thicker icing, add more powdered sugar, one tablespoon at a time. For a thinner consistency, mix in a little more milk or cream. Adjust it to your preference for drizzling!