If you’re a fan of sweet nostalgia and playful desserts, you’re going to fall head over heels for these Strawberry Pop Tart Cookies! Imagine everything you love about those iconic toaster pastries—crisp edges, gooey strawberry filling, and that irresistible glaze—all transformed into the perfect soft homemade cookie. These Strawberry Pop Tart Cookies beautifully balance buttery richness with bright berry flavor, making each bite impossible to resist. They’re fun to make, share, and (let’s be honest) devour by the handful!
Ingredients You’ll Need
The magic of Strawberry Pop Tart Cookies is in how straightforward the ingredients are—each one plays an essential part in building layers of flavor, texture, and pop of color. Here’s what you’ll need and why each item matters:
- Unsalted Butter: Gives the cookies a rich, tender crumb and that classic homemade taste; make sure it’s softened for easy mixing.
- Granulated Sugar: Sweetens the dough and helps create those lightly golden edges.
- Brown Sugar: Adds depth of flavor and a touch of extra moisture for soft, chewy centers.
- Eggs: Bind everything together and add richness; they also help the cookies rise just enough.
- Vanilla Extract: Rounds out the cookie’s flavor and gives a cozy, bakery-style aroma.
- All-Purpose Flour: The sturdy base that holds all the deliciousness together.
- Baking Soda: Provides lift for a lighter, fluffier cookie.
- Baking Powder: Adds a little extra oomph to the rise, so the cookies aren’t too dense.
- Salt: Balances the sweetness and enhances all the other flavors.
- Freeze-Dried Strawberries: Bring vibrant berry flavor and a beautiful speckled color (they’re also fun to crush!).
- Strawberry Jam: Packs a punch of gooey, classic pop tart goodness in every bite—use your favorite, seedless if desired.
- Milk: Blends with powdered sugar for that glossy, nostalgic glaze.
- Powdered Sugar: Gives the glaze its silky texture and iconic sweetness.
How to Make Strawberry Pop Tart Cookies
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, beat the softened butter with both sugars until the mixture is creamy, light, and fluffy. This step sets the stage for a tender and melt-in-your-mouth texture—the more you cream, the better your base!
Step 2: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Splash in the vanilla extract, and beat again until everything is fully combined. This is where your dough starts to smell like a dream and look glossy and rich.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This not only ensures even leavening but also makes it easier to blend into your wet ingredients without over-mixing.
Step 4: Combine and Add Strawberries
Gradually stir the dry mixture into the wet ingredients, mixing just until no flour streaks remain. Fold in the crushed freeze-dried strawberries—this instantly transforms your dough into a speckled, strawberry-studded delight!
Step 5: Shape and Fill the Cookies
Scoop out tablespoon-sized portions of dough onto your prepared baking sheet. Gently flatten each mound, then use your thumb to make a small well in the center. Drop in a small dollop of strawberry jam for that signature pop tart heart—don’t overfill or it might bubble out during baking.
Step 6: Bake
Bake the Strawberry Pop Tart Cookies for 10 to 12 minutes until the edges are set and just starting to turn golden. The centers will look slightly soft, but they’ll firm up as they cool. Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack.
Step 7: Glaze and Finish
Once your cookies are completely cool, whisk the milk and powdered sugar together to make a smooth glaze. Drizzle generously over each cookie, and if you want to get fancy, sprinkle extra freeze-dried strawberries on top for a true bakery-inspired finish!
How to Serve Strawberry Pop Tart Cookies
Garnishes
Dress up your Strawberry Pop Tart Cookies with a flourish by adding a final sprinkle of extra crushed freeze-dried strawberries over the glaze. For a touch of whimsy, try a few colorful sprinkles or a shake of edible glitter on special occasions—the pink glaze and berry flecks are already a showstopper!
Side Dishes
These cookies shine alongside a cold glass of milk, a cappuccino, or even a scoop of vanilla ice cream. For a brunch treat, plate them next to fresh berries or a fruit salad to echo their summer-bright vibe.
Creative Ways to Present
Stack your Strawberry Pop Tart Cookies on a tiered dessert stand for your next tea party, pop a few in a clear gift bag with pretty ribbon for a sweet homemade gift, or arrange them in a pastry box lined with colorful tissue paper for a bake-sale-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Place any uneaten Strawberry Pop Tart Cookies in an airtight container at room temperature; they’ll stay soft and delicious for up to 3 days. Just make sure the glaze is fully set before stacking, or use parchment between layers to prevent sticking.
Freezing
You can absolutely freeze these cookies! Lay them in a single layer on a baking sheet to freeze until solid, then transfer to a zip-top freezer bag or container. They’ll keep their fresh flavor for up to 2 months. For best results, freeze the cookies without glaze and add it after thawing.
Reheating
If you want that fresh-from-the-oven warmth, pop your Strawberry Pop Tart Cookies in a 300°F oven for 3 to 5 minutes. If they’re already glazed, a quick zap in the microwave works too (start with 10 seconds and check from there) but be careful not to overdo it.
FAQs
What’s the secret to getting the perfect strawberry filling in each cookie?
Make a deep enough thumbprint in the dough to hold the jam, but don’t overfill; about a half teaspoon per cookie is perfect. Thick jam or preserves work best for that classic gooey center without running.
Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries pack in concentrated flavor and color without adding moisture, which can make the cookies too soft if using fresh berries. If you can’t find freeze-dried, try using a little extra strawberry jam instead for a berry boost.
Do Strawberry Pop Tart Cookies travel well?
Absolutely! Just be sure the glaze is set, and layer them carefully with parchment in a sturdy container. They’re ideal for picnics, school lunches, or gifting to friends and family.
Can I make the dough ahead of time?
Yes, the cookie dough can be mixed up to 48 hours ahead and kept tightly wrapped in the fridge. When ready to bake, let it sit at room temperature for 10–15 minutes before scooping and baking as directed.
How can I make these cookies gluten-free?
Swap the all-purpose flour for your favorite gluten-free 1-to-1 baking blend. Double check that your jam and any decorations are gluten-free as well, and you’ll have a tray of Strawberry Pop Tart Cookies everyone can enjoy!
Final Thoughts
I can’t wait for you to experience all the whimsy and comfort that comes with a batch of fresh Strawberry Pop Tart Cookies! Whether you bake them for a party, a family treat, or just because you’re craving a little childhood nostalgia, these cookies deliver smiles every single time. Give them a try—you might just discover your new favorite sweet obsession!
Print
Strawberry Pop Tart Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Pop Tart Cookies are a delightful twist on the classic toaster pastry, with a buttery cookie base filled with sweet strawberry jam and topped with a creamy glaze. Perfect for a fun and tasty treat!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup strawberry jam
- 2 tablespoons milk
- 1 cup powdered sugar
Cookies:
Filling and Glaze:
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix into wet ingredients.
- Fold in strawberries: Fold in the crushed freeze-dried strawberries.
- Shape and fill: Scoop dough onto baking sheet, flatten slightly, make an indentation, and fill with strawberry jam.
- Bake: Bake for 10-12 minutes until lightly golden. Cool completely.
- Prepare glaze: Whisk milk and powdered sugar, then drizzle over cookies before serving.
Notes
- For a bakery-style look, sprinkle extra crushed freeze-dried strawberries on top of the glaze.
- Use seedless jam for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
