Strawberry Pop Tart Cookies: Easy & Delicious Treat!

Strawberry Pop Tart Cookies – imagine your favorite childhood breakfast pastry, but reimagined as a delightful, handheld cookie that captures all the nostalgia and sweetness in one perfect bite. This innovative recipe takes the beloved frosted treat we all grew up with – specifically the iconic strawberry flavor – and masterfully transforms it into an irresistible baked good. It’s a culinary journey that marries the comforting chewiness of a classic cookie with the sweet, fruity burst of strawberry filling and that signature sugary glaze we adore.

These Strawberry Pop Tart Cookies offer the best of both worlds, truly a stroke of dessert genius!

The immediate appeal isn’t just in the novelty; it’s in the harmonious blend of textures and flavors – a tender cookie base, pockets of luscious strawberry jam, and a delicate, crisp icing, often adorned with colorful sprinkles, just like the original toaster pastry. People absolutely adore this dish because it delivers a fun, familiar taste with the satisfying texture of a homemade cookie. Preparing these treats is a joy, and sharing them brings an immediate smile to anyone’s face, making them perfect for parties, bake sales, or simply an indulgent afternoon treat. I am so excited for you to try making these!

Ingredients:

• For the Cookie Dough:
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
• For the Homemade Strawberry Filling:
  • 1 ½ cups (about 250g) fresh strawberries, hulled and finely diced (or 1 ½ cups good quality strawberry jam for a quicker option)
  • ¼ cup (50g) granulated sugar (reduce or omit if using jam)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch (if using fresh strawberries)
  • ½ teaspoon pure vanilla extract
• For the Glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3-4 tablespoons milk (whole milk or half-and-half works best for richness)
  • ½ teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: 1-2 drops red or pink food coloring for a vibrant pink glaze
  • Optional: Colorful sprinkles for decoration

Equipment You’ll Need:

• Large mixing bowls
• Electric mixer (stand mixer with paddle attachment or a hand mixer)
• Whisk
• Spatula
• Rolling pin
• Ruler or a small rectangular cookie cutter (approximately 2×3 inches or 5×7.5 cm)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling racks
• Small saucepan (for homemade filling)
• Small brush (optional, for egg wash)
• Fork

Preparing the Dough for Your Strawberry Pop Tart Cookies:

1. Combine Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set this aside for now. I always make sure these are thoroughly combined to ensure even leavening throughout my delicious Strawberry Pop Tart Cookies.
2. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened 1 cup unsalted butter and 1 cup granulated sugar on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes. It’s a crucial step for achieving a tender cookie texture, so don’t rush it! Scrape down the sides of the bowl as needed to ensure everything is incorporated.
3. Incorporate Wet Ingredients: Beat in the large egg until just combined, then add the 2 teaspoons pure vanilla extract, mixing until fully incorporated. The mixture might look a little curdled at this point, but don’t worry, it will come together once the dry ingredients are added.
4. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies. As soon as you see no streaks of flour, stop the mixer. I usually finish mixing by hand with a spatula to ensure all flour pockets are gone without developing too much gluten.
5. Chill the Dough: Divide the dough into two equal portions. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling step is absolutely essential for easy rolling and to prevent your Strawberry Pop Tart Cookies from spreading too much in the oven. Trust me, it makes all the difference for a neat, cuttable cookie.
6. Prepare for Rolling: Once the dough is properly chilled, take one disk out of the refrigerator. Lightly flour your work surface and your rolling pin. Roll out the dough to an even thickness of about ¼ inch (approximately 6mm). If the dough starts to get too soft, pop it back into the fridge for 10-15 minutes before continuing.
7. Cut the Cookie Shapes: Using a ruler and a knife or a rectangular cookie cutter (about 2×3 inches), cut out as many rectangles as you can from the rolled dough. Carefully transfer half of these rectangles to baking sheets lined with parchment paper or silicone mats, leaving about 1 inch between each cookie. These will be the bottom layers of your Strawberry Pop Tart Cookies. Gather the scraps, gently re-roll them, and cut out more rectangles. Continue this process with the second disk of dough. You’ll need an even number of rectangles for the tops and bottoms of your cookies.

Crafting the Homemade Strawberry Filling:

1. Prepare Fresh Strawberries (if using): If you’re making your own filling from fresh strawberries, combine the finely diced 1 ½ cups fresh strawberries, ¼ cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon cornstarch in a small saucepan. The cornstarch is key here to thicken the filling so it doesn’t make your cookies soggy.
2. Cook the Filling: Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 8-10 minutes. It should resemble a thick jam. Remove from heat and stir in the ½ teaspoon pure vanilla extract. If you are using good quality store-bought strawberry jam, you can skip the cooking step, but I still love to stir in a tiny bit of fresh lemon zest or a touch of vanilla for an extra layer of flavor.
3. Cool the Filling: Transfer the strawberry filling to a small bowl and allow it to cool completely before using. This step is critical! Warm filling will make your dough soft and difficult to work with, and can lead to a messy bake. I often make the filling a day ahead and store it in the fridge.

Assembling and Baking Your Adorable Strawberry Pop Tart Cookies:

1. Preheat Oven and Prepare Cookie Sheets: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
2. Fill the Bottom Layers: Place about 1 teaspoon of the cooled strawberry filling in the center of each of the cookie rectangles that are already on your prepared baking sheets. Be sure to leave a clear ½-inch border around all edges. This border is essential for properly sealing your Strawberry Pop Tart Cookies and preventing the filling from oozing out during baking. Overfilling is a common mistake that can lead to sticky, burnt edges!
3. Top with Dough: Gently place a second raw cookie rectangle on top of each filled rectangle, carefully aligning the edges.
4. Seal the Edges: Use the tines of a fork to press down firmly all around the edges of each cookie. This not only seals the two dough layers together, but it also creates that classic crimped edge that we all associate with delicious toaster pastries. You can also use a little egg wash (one egg beaten with a teaspoon of water) around the edges of the bottom layer before placing the top layer, which helps create an even stronger seal.
5. Vent the Tops: Using the tip of a knife or a small skewer, prick the top of each cookie 3-4 times. This allows steam to escape during baking, preventing the cookies from puffing up excessively and ensuring they bake evenly.
6. Bake the Cookies: Bake for 12-16 minutes, or until the edges are lightly golden brown. Baking times can vary depending on your oven, so keep a close eye on them. The cookies should look set and just barely starting to turn golden on the bottom.
7. Cool Completely: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before carefully transferring them to a wire cooling rack to cool completely. They are delicate when warm, so handle with care. Allowing them to cool completely before glazing is non-negotiable; otherwise, your beautiful glaze will simply melt right off!

Whipping Up the Sweet Glaze and Finishing Touches:

1. Prepare the Glaze: While your Strawberry Pop Tart Cookies are cooling, prepare the glaze. In a medium bowl, whisk together the 1 ½ cups sifted powdered sugar, 3 tablespoons milk, ½ teaspoon pure vanilla extract, and a pinch of salt until smooth. The consistency should be thick enough to coat the back of a spoon but still pourable.
2. Adjust Consistency: If the glaze is too thick, add more milk, a tiny bit at a time (¼ teaspoon increments), until you reach the desired consistency. If it’s too thin, whisk in a little more sifted powdered sugar. This is where you can also add a drop or two of red or pink food coloring if you desire a vibrant pink glaze to truly make these Strawberry Pop Tart Cookies pop!
3. Glaze the Cooled Cookies: Once the cookies are completely cool, spoon or spread a thin layer of glaze over the top of each cookie. I like to let a little drip down the sides for that rustic, homemade look.
4. Add Sprinkles: Immediately after glazing each cookie (before the glaze sets), generously sprinkle with your favorite colorful sprinkles, if using. This adds an extra layer of fun and makes these “Strawberry Pop Tart Cookies” even more appealing!
5. Allow Glaze to Set: Let the glazed cookies sit at room temperature for at least 30 minutes, or until the glaze has fully set. You can also speed this up by placing them in the refrigerator for about 15 minutes.

A Note on Consistency and Texture:

Achieving the perfect texture for these Strawberry Pop Tart Cookies is all about balance. The cookie dough itself is designed to be sturdy enough to hold the filling yet tender and buttery when you bite into it. My goal was a cookie that wasn’t too crumbly, but also not tough or chewy. The slight chewiness comes from not overworking the dough, and the tender crumb is a result of chilling and careful baking. The homemade strawberry filling, with its slight tang from the lemon and concentrated sweetness, provides a wonderful contrast to the rich cookie and the sweet vanilla glaze. If you opt for a store-bought jam, choose a high-quality one with real fruit pieces for the best flavor and texture experience. The final glaze shouldn’t be too thick or too thin; it should set to a slightly firm, but still yielding, sugary shell. This combination creates a delightful multi-textured treat that truly captures the essence of a classic pastry in a bite-sized cookie form.

Storing Your Delicious Strawberry Pop Tart Cookies:

These delightful Strawberry Pop Tart Cookies are best enjoyed within 3-4 days of baking. Once the glaze has fully set, you can store them in an airtight container at room temperature. Layer them between sheets of parchment paper if you need to stack them to prevent any sticking or damage to the glaze. For longer storage, you can freeze the unglazed cookies for up to 2 months. To do this, allow the baked cookies to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, thaw them at room temperature and then proceed with glazing and decorating. This makes them perfect for meal prepping a sweet treat or having a delicious dessert ready for unexpected guests!

Conclusion:

My culinary journey often leads me down paths of nostalgic comfort food, but with a modern, exciting twist, and these incredible Strawberry Pop Tart Cookies are truly a shining example of that philosophy. If you’ve been searching for a dessert that perfectly marries the flaky, fruit-filled delight of your favorite childhood breakfast pastry with the soft, chewy perfection of a classic cookie, then congratulations, your search ends here. I genuinely believe this recipe isn’t just another sweet treat; it’s an experience. It’s the kind of bake that brings an instant smile to everyone’s face, whether they’re taking their first bite or simply catching a whiff of its sweet aroma wafting from your oven. The vibrant strawberry filling, encased in that buttery, tender cookie dough, topped with a delicate, sweet glaze and a sprinkling of colorful fun, creates a symphony of textures and flavors that is utterly irresistible. I’ve seen firsthand how these cookies transform a mundane afternoon into something special, how they spark conversations at a potluck, and how they become the most requested item at every family gathering. There’s a magic in combining the familiar with the unexpected, and these cookies encapsulate that magic beautifully. They are deceptively simple to make, yet yield results that look and taste like they came straight from a gourmet bakery. This recipe is a testament to the fact that sometimes, the best innovations come from celebrating the things we already love and giving them a fresh, exciting new form.

Now, while these Strawberry Pop Tart Cookies are absolutely divine just as they are, fresh from the cooling rack, I’ve discovered a few ways to elevate the experience even further or to adapt them for different occasions. For a truly indulgent treat, try serving them slightly warm with a scoop of vanilla bean ice cream. The contrast between the warm, fruity cookie and the cold, creamy ice cream is simply heavenly. A drizzle of homemade strawberry sauce or a dollop of fresh whipped cream wouldn’t go amiss either! If you’re a coffee lover like me, pairing one of these with your morning cup of joe or an afternoon latte creates a moment of pure bliss. They also make fantastic additions to a dessert platter for parties; arrange them alongside other mini desserts for a visually appealing spread. But don’t stop there! The beauty of this recipe lies in its adaptability. While I’m a huge fan of the classic strawberry, feel free to experiment with different fruit preserves. Imagine a batch made with raspberry jam for a tart kick, or even a mixed berry medley for a more complex flavor profile. In the autumn, a fig or apple cinnamon filling could be incredibly cozy. You could also play with the glaze. Instead of the classic vanilla, try adding a touch of lemon zest for a bright, citrusy note, or a tiny bit of almond extract for an elegant twist. For festive occasions, switch out the sprinkles to match your theme – red and green for Christmas, pastels for Easter, or even sprinkles in your team’s colors for game day! They make wonderful homemade gifts too; package a few in a pretty box with a ribbon, and you’ve got a thoughtful present that’s sure to be appreciated by friends, family, or even as a special thank-you to a neighbor.

So, my friends, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into the wonderful world of baking these delightful Strawberry Pop Tart Cookies. Trust me, the aroma alone will be worth the effort, and the taste? Well, that’s just pure magic. Baking is such a joyful, creative process, and there’s an immense satisfaction that comes from creating something delicious with your own hands, especially when it brings so much happiness to others. Don’t be shy; embrace the fun of it! And once you’ve experienced the joy of baking and tasting these beauties, I would absolutely love to hear all about it. Your experiences, your triumphs, even your little learning moments, are incredibly valuable and inspiring. Please, please share your thoughts, your photos, and any creative variations you come up with in the comments section below. Did you try a different flavor of jam? Did you use a special type of sprinkle? Did you serve them with a unique beverage or perhaps bake them for a specific event? Your insights not only make me smile, but they also help other home bakers in our community discover new ways to enjoy this recipe. Let’s build a wonderful collection of ideas and shared baking memories. I’m truly excited for you to discover your new favorite cookie, and I can’t wait to see your fantastic creations! Happy baking, everyone!

Strawberry Pop Tart Cookies

A delightful cookie reimagining of the classic strawberry pop tart. These buttery cookies feature a sweet, jammy strawberry filling and a signature sugary glaze, making them an irresistible and fun treat for any occasion. What started as a way to keep kids occupied, these became the most requested cookie for birthdays, school events, and anytime a pick-me-up is needed. The pink glaze and sprinkles make them totally Instagram-worthy without any fancy decorating skills. They stay fresh in an airtight container for about 3 days. Unbaked dough or filled cookie balls can be frozen for longer storage.

Prep Time
45 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
12-18 cookies

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 2 tsp pure vanilla extract
• 1 ½ cups (250g) fresh strawberries, hulled and finely diced (or 1 ½ cups good quality strawberry jam)
• ¼ cup (50g) granulated sugar (reduce or omit if using jam)
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch (if using fresh strawberries)
• ½ tsp pure vanilla extract
• 1 ½ cups (180g) powdered sugar, sifted
• 3-4 tbsp milk (whole milk or half-and-half)
• ½ tsp pure vanilla extract
• Pinch of salt
• Optional: 1-2 drops red or pink food coloring
• Optional: Colorful sprinkles for decoration

Instructions

1. Step 1
   In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy (3-5 minutes). Beat in egg until just combined, then add vanilla extract, mixing until fully incorporated. Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined. Do not overmix.
2. Step 2
   Divide the dough into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling step is essential for easy rolling and to prevent cookies from spreading.
3. Step 3
   Once chilled, lightly flour your work surface and rolling pin. Roll out one disk of dough to an even thickness of about ¼ inch (6mm). Using a ruler and knife or a rectangular cookie cutter (approx. 2×3 inches), cut out as many rectangles as possible. Transfer half of these to baking sheets lined with parchment paper; these will be the bottom layers. Gather scraps, gently re-roll, and cut more rectangles. Repeat with the second disk of dough, ensuring you have an even number of top and bottom pieces.
4. Step 4
   If using fresh strawberries, combine diced strawberries, ¼ cup sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until thickened and strawberries soften (8-10 minutes). Remove from heat and stir in ½ tsp vanilla extract. If using store-bought jam, you can optionally stir in a touch of lemon zest or vanilla. Transfer filling to a small bowl and allow to cool completely before use.
5. Step 5
   Preheat oven to 350°F (175°C). Place about 1 teaspoon of the cooled strawberry filling in the center of each cookie rectangle on the prepared baking sheets, leaving a clear ½-inch border around all edges. Gently place a second raw cookie rectangle on top of each filled rectangle, carefully aligning the edges. Use the tines of a fork to press down firmly all around the edges to seal.
6. Step 6
   Using the tip of a knife or a small skewer, prick the top of each cookie 3-4 times to allow steam to escape. Bake for 12-16 minutes, or until the edges are lightly golden brown. Remove baking sheets from the oven and let cookies cool on the sheets for about 5 minutes before carefully transferring them to a wire cooling rack to cool completely. They must be completely cool before glazing.
7. Step 7
   While cookies cool, prepare the glaze: In a medium bowl, whisk together 1 ½ cups sifted powdered sugar, 3-4 tablespoons milk, ½ tsp pure vanilla extract, and a pinch of salt until smooth and pourable. Adjust consistency with more milk (¼ tsp at a time) or powdered sugar as needed. Optionally, add 1-2 drops of red or pink food coloring. Once cookies are completely cool, spoon or spread a thin layer of glaze over the top of each cookie. Immediately after glazing each, generously sprinkle with colorful sprinkles, if using. Let glazed cookies sit at room temperature for at least 30 minutes, or until the glaze has fully set.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.