Strawberry Pop Tart Cookies (Printable)
Soft, buttery cookies filled with strawberry jam and topped with sweet glaze and sprinkles
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Filling
09 - 3/4 cup strawberry jam or preserves
→ Glaze and Decoration
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Pink or red food coloring (optional)
14 - Sprinkles, for topping
# How To Make It:
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.
03 - In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar on medium speed until pale, light, and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until the dough comes together. Avoid overmixing.
06 - Scoop 2-tablespoon portions of dough and flatten each into a disc in the palm of your hand. Place 1 teaspoon of strawberry jam in the center, fold the dough over the filling, pinch the edges to seal, and roll gently into a ball.
07 - Place the filled dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are set and lightly golden while the centers still appear slightly soft. Let the cookies 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, milk, vanilla extract, and a drop of food coloring if desired, until smooth and drizzly. Drizzle the glaze over the fully cooled cookies and immediately top with sprinkles before the glaze sets.
# Expert Tips:
01 -
- The jam center creates a surprise burst of fruit that makes every bite feel like a tiny celebration.
- They look like they came from a bakery but require zero special skills or equipment beyond a mixer and a baking sheet.
02 -
- If the cookies are even slightly warm when you glaze them, the icing will melt right off and pool into a sticky mess on your counter, so patience is everything here.
- Seal the jam inside the dough completely before baking because any gaps will leak and cause the cookies to stick to the parchment.
03 -
- Chilling the filled dough balls for fifteen minutes before baking helps them hold their shape and prevents excessive spreading in the oven.
- The secret to a neat jam center is placing the filling slightly off-center in the disc so when you fold it over, the jam stays tucked inside rather than squeezing out the seam.