I remember the exact moment I discovered these Strawberry Pop Tart Cookies — it was one of those midweek afternoons when I needed a sweet moment but didn’t want to fuss with anything complicated. I stumbled across a recipe that promised all the nostalgia of a pop tart but with the homemade goodness of cookies. My inner foodie lit up immediately. These Strawberry Pop Tart Cookies fit perfectly into my life because they combine two of my favorite things: chewy, jammy cookies and that dreamy strawberry filling. Plus, they’re just plain fun to make.
What brings me the most joy about these Strawberry Pop Tart Cookies is how approachable they are. No fancy ingredients, just good vibes and sweetness that remind me of carefree kitchen experiments. I love how baking them fills the house with that comforting strawberry scent, and the frosting on top adds that perfect touch of sweetness—kind of like frosted pop tart cookies you’d find in stores but way better because you made them.
If you’re a fellow foodie looking for a sweet jam cookie bars recipe that’s a little different and ridiculously tasty, you’re going to love these Strawberry Pop Tart Cookies. They’re perfect for those “I want cookies but I want something special” moments. I’m so excited for you to try this pop tart cookie recipe and see how it fits into your everyday foodie rotation. You just might find yourself craving them again and again, just like I do!
What You’ll Need:
Strawberry Pop Tart Cookies keep things simple and delicious, which is why I always have these ingredients handy.
- 1 cup (2 sticks) unsalted butter, softened – You can use salted butter, just skip adding extra salt to the dough to keep the balance.
- 3/4 cup granulated sugar – You can swap for coconut sugar for a deeper flavor in this strawberry filling cookies.
- 1 large egg – Room temperature helps with mixing.
- 1 1/2 teaspoons vanilla extract – A must in these frosted pop tart cookies for that warm, inviting aroma.
- 2 1/2 cups all-purpose flour – Whole wheat flour works too but expect a slightly denser cookie in your homemade fruit-filled cookies.
- 1/2 teaspoon baking powder – Keeps your cookies light and tender.
- 1/4 teaspoon salt – Regular table salt is fine.
- 3/4 cup strawberry jam – Choose your favorite brand or homemade jam; fresh flavor shines here. This sweet jam cookie bars element is the heart of the cookie.
For the Frosting:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: Pink food coloring or natural coloring like beet juice for that pop tart cookie vibe
You can find all these ingredients at any regular grocery store or farmer’s market. I love that this Strawberry Pop Tart Cookies recipe is kind to your wallet because it mainly calls for pantry basics, with strawberry jam being the only special touch.
Quick kitchen nugget: Let your butter soften a bit before starting — it makes mixing a breeze. When making these homemade fruit-filled cookies, chilling the dough briefly helps you manage the shapes better, but that’s totally optional if you’re in a hurry.
If you have leftovers (or if you’re lucky enough to have any), store the cookies in an airtight container and enjoy within 4 days. They even freeze well for up to a month!
For my own twist, I always add a little extra vanilla to the dough because I think it amplifies the cozy flavors of these Strawberry Pop Tart Cookies.
Let’s Cook This Together:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step saves cleanup and helps your Strawberry Pop Tart Cookies bake evenly.
2. In a large bowl, cream together the softened butter and granulated sugar until fluffy. Using a stand mixer or hand mixer works great here. Your kitchen will start smelling buttery and sweet right away — a sign you’re on the right track.
3. Beat in the egg and vanilla extract. Make sure they’re well combined before moving to dry ingredients.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mix to your wet ingredients, mixing on low speed to combine. The dough will be soft but not sticky.
5. Divide the dough into halves. Roll one half out on a floured surface to about 1/4-inch thick. Use a cookie cutter (rectangle works best to mimic pop tarts) or a knife to cut out shapes.
6. Place half the cut dough onto your prepared baking sheets. Spoon about a teaspoon of strawberry jam onto the center of each cookie base. Be careful not to overfill — you don’t want the jam running everywhere during baking.
7. Roll out the second half of the dough and cut out the same shapes for the tops. Place these on top of the jam-topped cookies, gently pressing the edges to seal. Use a fork to crimp the edges for that classic look.
8. Pop your Strawberry Pop Tart Cookies into the oven and bake for 12–15 minutes. Keep an eye on them; you want the edges to be lightly golden.
9. Once out of the oven, let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack. This helps them firm up and keeps the jam from being too hot.
10. While they cool, mix together your powdered sugar, milk, vanilla, and salt to make the frosting. Add a drop or two of pink food coloring if you want that iconic look. Drizzle or spread the frosting over each cookie once they’re fully cool.
Keep in mind, your first batch might be a little experimental — I had a kitchen moment or two where the jam ran a bit, but practice makes perfect with this pop tart cookie recipe. While the cookies bake, go ahead and pour yourself a cold glass of milk or a cup of tea. You deserve it!
When frosting, don’t worry about making them look flawless — these frosted pop tart cookies have charm in their homemade look.
How to Serve & Savor It:
These Strawberry Pop Tart Cookies shine brightest when paired with some simple, complementary flavors. I usually serve them with a cup of freshly brewed coffee or a refreshing glass of milk — the perfect holiday breakfast or afternoon snack!
Early mornings or weekend brunches are my sweet spots for enjoying these strawberry filling cookies. I find that the sweetness of the jam balances perfectly with a tangy bite of a side like Greek yogurt topped with granola, or even a batch of scrambled eggs for a little contrast.
Presentation is fun and easy: line the cookies on a pretty plate, drizzle some extra frosting, and sprinkle a few crushed freeze-dried strawberries on top for extra pop. It’s these little touches that make the cookies feel extra special, especially if you’re sharing with friends.
Leftovers? No problem. I love transforming leftover Strawberry Pop Tart Cookies into a dessert parfait by breaking them up and layering with whipped cream and fresh berries. It feels indulgent but requires zero extra effort.
Seasonally, I’ve tried swapping strawberry jam for peach or raspberry, and while those are delicious, I always come back to strawberry as my number one. The freshness of summer strawberries makes this recipe feel just right when the sun’s shining outside.
By the way, if this sounds like your kind of sweet jam cookie bars, be sure to check out similar recipes like my Strawberry Sugar Cookies or the delightful Strawberry Shortcake Delicious Treat for more fruity inspiration!
Your Questions, Answered:
Q: Can I prep parts of this Strawberry Pop Tart Cookies ahead?
A: Definitely! You can make the cookie dough up to 2 days in advance and keep it wrapped tight in the fridge. The jam topping is best added right before baking so it doesn’t leak too much.Q: What’s a good swap for strawberry jam in this pop tart cookie recipe?
A: Any fruit jam or preserves you love! Raspberry or apricot work particularly well. If you want a fresher edge, you can mash strawberries with a bit of sugar instead of using pre-made jam.Q: How can I make this for fewer people?
A: This dough freezes beautifully! Make the full batch and freeze unbaked cookies on a tray, then pop them in a freezer bag for later baking. Or halve the recipe easily by following the same steps.Q: Can I make these strawberry filling cookies gluten-free?
A: Yes! Use a 1-to-1 gluten-free baking flour mix instead of all-purpose, and you should be good to go. Don’t forget to check your baking powder is gluten-free too.Q: How do I keep the frosting from melting on warm cookies?
A: Make sure your Strawberry Pop Tart Cookies are completely cooled before adding frosting. If the cookies are still warm, the frosting will melt and slide off, which is a tasty mess but not exactly neat.Q: Any tips to stop the jam from leaking during baking?
A: Seal edges well with a fork and avoid overfilling. A quick chill of the assembled cookies before baking helps too. And remember, a little oozing adds charm!Q: What’s the best way to store leftover cookies for freshness?
A: Airtight container at room temp for a few days is perfect. For longer storage, freeze them unfrosted and frost after thawing.
If you want even more take on Strawberry Pop Tart Cookies, the strawberry pop tart cookie recipes community has great tips. Also, check out a fun twist via Pop-tart Cookie Bar – Cookies for Days for a dessert bar style. And for a sugar cookie spin, I found this Strawberry pop-tart sugar cookies recipe pretty inspiring too!
Final Foodie Thoughts:
These Strawberry Pop Tart Cookies hold such a special spot in my foodie heart because they bring a perfect mix of nostalgia, flavor, and homemade comfort to the kitchen. I love making these when I want to feel like a kid and a grown-up at the same time — a win-win vibe.
My Top Strawberry Pop Tart Cookies Tips:
- Always chill dough briefly for cleaner edges.
- Use your favorite jam for a personal twist.
- Don’t skip the frosting; it’s the final magic touch.
Tasty variations I’ve loved include swapping strawberry jam for blueberry, adding a sprinkle of cinnamon in the dough, or making them mini-sized for bite-sized fun. The classic strawberry version, however, remains the most requested by friends and family.
I encourage you to make this Strawberry Pop Tart Cookies your own. Try different jams, tweak the frosting, and most importantly, enjoy every bite.
What I hope you’ll love most is how these cookies turn simple ingredients into a joyful, everyday awesome food experience. Baking them feels like sharing a little sweetness with yourself and those you care about.
Friends, I can’t wait for you to bake these Strawberry Pop Tart Cookies and feel that kitchen win—the one that means you’ve found a recipe to come back to again and again!
For more everyday foodie inspiration, swing by my Cake Mix Cookies Delight — it always sparks new ideas in my kitchen!
Happy baking!
Strawberry Pop Tart Cookies
These Strawberry Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with a soft, buttery cookie for a delightful homemade treat perfect for dessert or snacking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam or preserves
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract (for glaze)
- Optional: sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add egg and vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide dough in half and roll each portion between two sheets of parchment paper into a rectangle about 1/4 inch thick.
- Using a cookie cutter or knife, cut dough into rectangular cookie shapes.
- Place half of the cookies on prepared baking sheets. Spoon about 1 teaspoon of strawberry jam onto the center of each cookie.
- Top with another cookie rectangle and gently press the edges to seal.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool completely on wire racks.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make glaze.
- Drizzle glaze over cooled cookies and sprinkle with optional sprinkles if desired. Let glaze set before serving.
Notes
For an extra flaky texture, chill the dough for 30 minutes before rolling. You can also use different jam flavors like raspberry or apricot for variation.