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Strawberry Pop Tart Cookies

If you’ve ever had the urge to combine your favorite childhood snack with a cozy homemade treat, then these Strawberry Pop Tart Cookies are the answer! Imagine biting into a perfectly baked cookie that is chewy and buttery with a sweet strawberry filling tucked inside, just like your favorite Pop-Tart. But here’s the twist — it’s all in cookie form, making them even more fun and delicious!

The Inspiration Behind Strawberry Pop Tart Cookies

We all remember the joy of grabbing a frosted Pop-Tart from the kitchen in the morning, excited to kickstart the day. My granny would put them in the toaster and put butter on them for an even more sophisticated treat – ha! The crispy, flaky exterior combined with the sugary filling was simply perfection, and the strawberry flavor remains one of my favorite. So, why not take that nostalgic treat and give it a new life in cookie form?

The idea for Strawberry Pop Tart Cookies comes from the desire to combine the best of both worlds: the irresistible flavor of a strawberry Pop-Tart and the comforting texture of a soft-baked cookie. This recipe is a fun twist that brings back memories of childhood snacks but elevates it into something even more indulgent.

Recipe Notes

This recipe is easily customizable. It has the same base dough as my Brown Sugar Pop Tart Cookies. There are so many possibilities – the combinations are as endless as the Pop Tart flavor options. 😉
Don’t overfill – be sure to not overfill the cookies with too much strawberry filling. Only add about a teaspoon to each cookie or you’ll have a stick mess.
Don’t forget the sprinkles! I feel like this is just necessary for this treat. A little dusting with sugar sprinkles really ties the bow on the pop tart vibes.

Ingredients

Filling

Strawberry preserves

Cookies

1 cup salted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 egg, plus 1 egg yolk
1 tsp butter vanilla emulsion (Vanilla extract will work fine, but the Lorann butter vanilla emulsion adds such a delicious buttery flavor!)
1 tsp cornstarch
1 tsp baking soda
1 tsp baking powder
2 1/4 cups flour

Glaze Topping

1 cup powdered sugar
1 tsp butter vanilla emulsion (can use vanilla extract)
3 tbsp milk
Rainbow sugar sprinkles

Directions

For the cookies: Pre-heat oven to 350 degrees
Cream together butter and sugars until light and fluffy.
Add in eggs and vanilla, mix until combined.
In a separate bowl, combine all dry ingredients.
Slowly add the dry ingredients into the butter mixture, mix until just combined. Do not overmix!
Scoop cookie dough into large balls. I use a #40 cookie scoop and combine two dough balls, which is 1.5 oz of cookie dough. Press ball of cookie dough into disc. Scoop 1-2 tsp of strawberry preserves and place in the center of the dough ball disc. Fold dough edges up around the filling, pinch the seams together, and roll dough until smooth. Filing should be fully wrapped in the cookie dough.
Place large cookie dough balls several inches apart, as cookie will spread a little while baking. Bake cookies at 350 degrees for 12-14 minutes. When cookies are removed from the oven, you can shape cookies into perfect circles using a large glass or large round cookie cutter by swirling the glass around the edges of the cookie.
For the glaze topping: While cookies are cooling, make glaze topping. Combine powdered sugar, butter vanilla emulsion, and milk. Mix until combined.
Once cookies are cooled, top cookies with 1 tbsp of glaze. Add sprinkles on top. Allow glaze to dry. Enjoy!

As alway, if you give these a try be sure to let me know what you think in the comments!

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