Strawberry Pop Tart Cookies are a quick and delightful treat that come together in just 30 minutes. With their sweet strawberry filling and buttery crust, these cookies offer a satisfying texture and burst of flavor that you’ll love.
This recipe features simple ingredients, making it easy to whip up a batch at home. Ideal for an afternoon snack or a fun addition to any dessert table, these cookies are sure to please anyone with a sweet tooth.
Whether you're entertaining friends, treating your family, or just craving something sweet, these cookies fit any occasion. Bake a batch today and enjoy the joyful flavors!
Ingredients
- 1 cup salted butter
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 eggs
- 3 cups all-purpose flour
- 2 tablespoon whole milk
- 1 tablespoon corn starch
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup strawberry preserves
- 2 tablespoon corn starch
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 3-5 tablespoon milk or heavy cream
- sanding sugar or sprinkles
Instructions
- Make the jam first to allow the mixture to set. In a small bowl, whisk the jam and corn starch together. Place in the freezer until needed.
- In the bowl of a stand mixer, cream the butter and granulated sugar for 3 minutes, or until light and fluffy. Add in the vanilla, almond extract, eggs and milk. Mix on low until just incorporated.
- While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
- Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. If the dough feels too soft to work, refrigerate for 10 minutes before filling.
- Preheat the oven to 350° and line another cookie sheet with parchment paper. Once the jam is set (about 30 minutes), take 1 cookie dough ball at a time and flatten it in your hand. Scoop about 1 teaspoon of the jam into the center of the dough. Fold the dough over the jam and seal. Roll to make round and place on the cookie sheet. These cookies will spread, so space only 3-4 per cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until the edges are set and starting to lightly brown.
- Remove from the oven and place a larger bowl or cookie cutter over the cookie and gently scoot it around to reshape the cookie to be a circle. Allow to cool on the cookie sheet for 5 minutes before transferring to a cookie rack to cool completely.
- Once the cookies have cooled, make the icing. In a medium bowl, whisk together the powdered sugar, milk and vanilla extract. Add more milk, 1 tablespoon at a time, to reach desired consistency. Spread the icing on top and top with sanding sugar sprinkles. Serve & enjoy!
Why This Recipe Works So Well
The Key Ingredient: Strawberries in these cookies provide natural sweetness and moisture, creating a soft and chewy texture. Their vibrant flavor shines through, making these Strawberry Pop Tart Cookies reminiscent of your favorite childhood treat.
Baking Technique: Using the oven to bake these cookies allows for an even cook, maintaining a perfectly tender interior while creating a light, slightly crisp exterior. This method is healthier than frying and helps preserve the delicate flavors of the strawberries.
Texture Control: Chilling the dough before baking reduces moisture, ensuring that the cookies hold their shape and develop a satisfying chew. This step is crucial for achieving that classic cookie texture that’s both soft and slightly crisp.
Flavor Harmony: Combining sour cream or cream cheese with sugar adds depth, balancing the sweetness of the strawberries. This contrast is essential for a well-rounded flavor profile that is enjoyable with each bite.
Efficiency in Preparation: Making these cookies in one batch saves time compared to traditional pop tarts, which require separate dough and filling preparation. You can enjoy the nostalgic taste of pop tarts without the extra effort.
Cooking Tips
Tip 1:
Use high-quality strawberries for the filling. Fresh, ripe strawberries make a big difference in flavor compared to frozen or less ripe ones. Aim for about 1 cup of hulled and mashed strawberries for the filling.
Tip 2:
When making the dough, chill it for at least 30 minutes before rolling. Cold dough is easier to handle and helps prevent sticking, giving you cleaner edges during baking.
Tip 3:
Avoid overmixing the dough. Overmixing can lead to tough cookies, which isn’t what you want for a soft and flaky texture. Mix just until the ingredients are combined.
Tip 4:
You can save time by using store-bought pie crust instead of making it from scratch. This reduces prep time and ensures a consistent texture.
Tip 5:
Invest in a good rolling pin and pastry cutter. These tools make it easier to roll out the dough evenly and cut perfect shapes for your cookies.
Difficulty Level:
Medium - This recipe requires some baking skills but is manageable for most home cooks.
Nutrition Note:
Homemade strawberry pop tart cookies can provide a more balanced treat, allowing you to control sugar levels compared to store-bought options.
Storage
Room Temperature:
Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness. Keep them away from direct sunlight to prevent them from drying out.
Refrigerator:
If you want to extend shelf life, store cookies in the refrigerator in an airtight container for up to 1 week. Allow them to come to room temperature before enjoying.
Freezer:
For longer storage, freeze cookies in a single layer on a baking sheet for 1-2 hours until solid, then transfer them to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving.
Reheating:
Reheat cookies in the oven at 350°F for 5-10 minutes or microwave for 10-15 seconds if they are refrigerated or frozen. This helps to restore freshness and softness.
Variations
Variation 1:
Replace strawberries with raspberries (1 cup) for a tangy twist on the classic flavor.
Variation 2:
Make a gluten-free version using 1 cup of gluten-free all-purpose flour instead of regular flour for those with dietary restrictions.
Variation 3:
Add a tablespoon of lemon zest to the filling for a refreshing citrus kick that brightens the flavor.
Variation 4:
Incorporate ½ cup of mini chocolate chips into the dough for a delightful chocolate-strawberry combination.
Serving Suggestions
Serving Suggestion: Serve your Strawberry Pop Tart Cookies on a vibrant platter to showcase their colorful sprinkles and irresistible filling, making them the star of the dessert table.
Drink Recommendation: Pair these cookies with a glass of chilled milk or a refreshing iced tea to balance their sweetness and enhance your snack experience.
Best Occasions: These cookies are perfect for casual gatherings, school parties, or a cozy weekend treat when you're feeling nostalgic for childhood flavors.
Suitable Side Dishes: Complement your Strawberry Pop Tart Cookies with a scoop of vanilla ice cream or a side of fresh strawberries for a delightful contrast.
Frequently Asked Questions
How long should Strawberry Pop Tart Cookies bake in the oven?
Bake them for about 12 to 15 minutes at 350°F until they are lightly golden on the edges.
How do I know when Strawberry Pop Tart Cookies are done?
You can tell they are done when the edges are golden brown and they look set in the center.
What temperature works best for Strawberry Pop Tart Cookies?
Set your oven to 350°F for the best results when baking these cookies.
Can I freeze Strawberry Pop Tart Cookies?
Yes, you can freeze them! Just be sure to store them in an airtight container to maintain freshness.
How long do Strawberry Pop Tart Cookies last in the refrigerator?
They will stay good in the refrigerator for about a week when stored properly in an airtight container.
Can I prepare Strawberry Pop Tart Cookies the day before?
Absolutely! You can prepare the dough the day before and bake them fresh when you’re ready to serve.
Why are Strawberry Pop Tart Cookies so popular?
These cookies combine the nostalgic flavors of a classic Pop Tart with a homemade twist, making them a fun treat for all ages.
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Strawberry Pop Tart Cookies Quick and Flavorful Treats
Ingredients
Equipment
Method
- Make the jam first to allow the mixture to set. In a small bowl, whisk the jam and corn starch together. Place in the freezer until needed.
- In the bowl of a stand mixer, cream the butter and granulated sugar for 3 minutes, or until light and fluffy. Add in the vanilla, almond extract, eggs and milk. Mix on low until just incorporated.
- While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
- Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. If the dough feels too soft to work, refrigerate for 10 minutes before filling.
- Preheat the oven to 350° and line another cookie sheet with parchment paper. Once the jam is set (about 30 minutes), take 1 cookie dough ball at a time and flatten it in your hand. Scoop about 1 teaspoon of the jam into the center of the dough. Fold the dough over the jam and seal. Roll to make round and place on the cookie sheet. These cookies will spread, so space only 3-4 per cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until the edges are set and starting to lightly brown.
- Remove from the oven and place a larger bowl or cookie cutter over the cookie and gently scoot it around to reshape the cookie to be a circle. Allow to cool on the cookie sheet for 5 minutes before transferring to a cookie rack to cool completely.
- Once the cookies have cooled, make the icing. In a medium bowl, whisk together the powdered sugar, milk and vanilla extract. Add more milk, 1 tablespoon at a time, to reach desired consistency. Spread the icing on top and top with sanding sugar sprinkles. Serve & enjoy!
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness. Keep them away from direct sunlight to prevent them from drying out. Refrigerator:
If you want to extend shelf life, store cookies in the refrigerator in an airtight container for up to 1 week. Allow them to come to room temperature before enjoying. Freezer:
For longer storage, freeze cookies in a single layer on a baking sheet for 1-2 hours until solid, then transfer them to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving. Reheating:
Reheat cookies in the oven at 350°F for 5-10 minutes or microwave for 10-15 seconds if they are refrigerated or frozen. This helps to restore freshness and softness.
