Introduction

These Strawberry Pop Tart Cookies capture the nostalgic flavors of a classic breakfast treat in a soft, buttery cookie form. Filled with sweet strawberry jam and topped with a simple glaze and sprinkles, they make a delightful snack or dessert for any occasion.

The image shows a close-up of a soft cookie with three visible layers: the bottom layer is a light golden brown cookie base with a chewy texture; the middle layer is a thin, glossy red jam visible from a bite taken out of the cookie; the top layer is smooth white frosting spread evenly over the cookie and sprinkled with colorful small sugar crystals in red, green, purple, and orange. The cookies are on a white plate with a white marbled texture beneath, and in the background, there is a white bowl filled with the same colorful sugar crystals. Some sugar crystals are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
½ tsp almond extract (optional)
2 eggs, room temperature
3 cups all-purpose flour
2 tbsp whole milk
1 tbsp corn starch
2 tsp baking powder
½ tsp kosher salt
1 cup strawberry preserves
2 tbsp corn starch (for jam)
1 ½ cups powdered sugar (for icing)
½ tsp vanilla extract (for icing)
3-5 tbsp milk or heavy cream (for icing)
Sanding sugar or sprinkles (for topping)

Instructions

Step 1: Prepare the jam filling by whisking together the strawberry preserves and 2 tablespoons of corn starch in a small bowl. Place the mixture in the freezer to set while you make the dough.
Step 2: In a stand mixer bowl, cream the butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy. Add the vanilla extract, almond extract if using, eggs, and whole milk. Mix on low speed until just combined.
Step 3: With the mixer running on low, gradually add the flour, 1 tablespoon corn starch, baking powder, and kosher salt. Mix until just incorporated; avoid over mixing.
Step 4: Line a cookie sheet with parchment paper. Using a large cookie scoop (about 3 tablespoons), portion the dough into balls. If the dough feels too soft, refrigerate for 10 minutes before continuing.
Step 5: Preheat the oven to 350°F (175°C). Once the jam has set, take one dough ball, flatten it in your hand, and place about 1 teaspoon of jam in the center. Fold the dough over to enclose the filling and seal well. Roll gently to form a smooth round cookie.
Step 6: Place the filled cookies on the prepared cookie sheet, spacing them 2 inches apart with only 3-4 cookies per sheet to prevent spreading together. Bake for 12-14 minutes, or until the edges are set and lightly browned but not golden all over.
Step 7: Remove cookies from the oven and while still warm, cover each with a larger bowl or cookie cutter and gently move it side to side to reshape the cookies into circles. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: To make the icing, whisk together powdered sugar, vanilla extract, and 3 tablespoons milk or cream in a medium bowl. Add more milk by the tablespoon if needed to reach a spreadable consistency.
Step 9: Spread the icing over the cooled cookies and decorate with sanding sugar or sprinkles. Allow the icing to set before serving.

Tips & Variations

For a different flavor, substitute strawberry preserves with raspberry or apricot jam.
Use almond extract sparingly, as it can easily overpower the delicate flavors.
Chilling the dough slightly makes it easier to handle and helps prevent excessive spreading during baking.
If you don’t have a cookie scoop, use two spoons to portion the dough evenly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them to keep the icing fresh for up to a week. Reheat gently in a microwave for 5-10 seconds if you prefer them warm, but be careful not to melt the icing.

How to Serve

The image shows soft, round cookies with a light beige dough base, each cookie about one layer thick. Swirled within the dough are bright red and dark berry-like jam spots that spread unevenly across the tops, creating a marbled texture that contrasts with the smooth cookie surface. The cookies are placed on a silver cooling rack with thin metal bars underneath, set against a white marbled surface that adds a clean, crisp background. The jams have a glossy, slightly sticky look, pooling in some areas but mostly embedded in the dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to two days in advance and keep it wrapped tightly in the refrigerator. Bring it to room temperature before assembling the cookies for easier handling.

What if I don’t have corn starch for the jam?

If you don’t have corn starch, you can substitute with arrowroot powder or tapioca starch in the same amount to thicken the jam filling effectively.