These Strawberry Pop Tart Cookies are a delightful twist on two beloved treats, combining the nostalgic charm of pop tarts with the comforting warmth of cookies. Each bite offers a perfect balance of buttery, crumbly dough and a sweet, jammy strawberry filling that bursts with flavor. With just 25 minutes of prep and a quick bake time, these cookies are surprisingly simple to make yet feel indulgent and special.
After a brief 40-minute chill, the dough bakes into golden, tender cookies with a slightly crisp edge and a soft, gooey center. Topped with a drizzle of icing, they’re a decadent, handheld dessert that’s perfect for sharing or savoring solo. The vibrant strawberry flavor and rich, buttery texture make these cookies an irresistible treat for any occasion.
Ingredients for Strawberry Pop Tart Cookies
- Strawberry Filling:
- ¼ cup (50 g) granulated sugar
- 2 teaspoons cornstarch
- 6 oz (170 g) strawberries, quartered (fresh or frozen)
- 2 teaspoons lemon juice
- ½ Tablespoon (7 g) butter (salted or unsalted)
- Dough:
- 1 cup (226 g) unsalted butter, softened
- 1 ⅓ cups (266 g) granulated sugar
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- 4 cups (450 g) cake flour
- 1 Tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- Glaze:
- 1 ½ cups (190 g) powdered sugar
- 1-2 Tablespoons milk
- 1 Tablespoon light corn syrup
- ¼ teaspoon vanilla extract
- Nonpareils or sprinkles for decorating
Step-by-Step Instructions
- Make the Strawberry Filling:
- In a small saucepan, whisk together sugar and cornstarch until combined.
- Add strawberries and lemon juice, stirring until well mixed.
- Heat over medium-low heat, stirring frequently, until berries soften and release juices. Mash with a potato masher until no large pieces remain.
- Cook until mixture thickens to a jelly-like consistency, stirring constantly.
- Remove from heat, stir in butter, and transfer to a heatproof bowl. Cover and refrigerate.
- Prepare the Dough:
- In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy (about 1 minute on high speed).
- Add eggs and vanilla extract, stirring until thoroughly combined. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet until fully combined.
- Cover dough with plastic wrap and chill in the refrigerator for 30-60 minutes.
- Assemble the Cookies:
- Once dough and filling are chilled, scoop ¼ cup (85g) of dough into a ball. Divide into two and form each half into a shallow nest.
- Place 2 teaspoons of strawberry filling into one nest and cover with the other. Pinch edges to seal and gently roll into a ball.
- Place dough balls on a plate or baking sheet and freeze for 10-15 minutes.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange dough balls on the baking sheet, spacing them 2” apart.
- Bake for 14-16 minutes, until edges are lightly golden. Cool completely on the baking sheet.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar, 1 Tablespoon milk, corn syrup, and vanilla extract until smooth.
- Add more milk as needed until glaze is spreadable and holds its shape for a few seconds when drizzled.
- Spread glaze evenly over cooled cookies and sprinkle with nonpareils. Let frosting harden before serving.
Creative Variations to Try
Switch up the filling by using raspberries, blueberries, or a mix of berries for a different flavor profile. For a richer twist, add a teaspoon of cream cheese to the filling mixture. If you’re feeling adventurous, swap the strawberry filling for chocolate hazelnut spread or lemon curd for a unique treat.
Perfect Pairings for Serving
These cookies pair wonderfully with a glass of cold milk or a cup of hot tea. For a fun dessert platter, serve them alongside vanilla ice cream or a dollop of whipped cream. They’re also great as part of a brunch spread with fresh fruit and coffee.
Storage Tips for Freshness
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unfrosted cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and add the icing just before serving.
Time-Saving Hacks
To save time, prepare the strawberry filling a day ahead and refrigerate it. You can also use store-bought strawberry jam as a shortcut for the filling. If you’re short on time, skip the chilling step for the dough, but note that the cookies may spread slightly more during baking.
Essential Equipment Tips
Use a stand mixer or hand mixer to make the dough quickly and evenly. A potato masher is perfect for breaking down the strawberries, but a fork works too. For even baking, invest in a parchment-lined baking sheet to prevent sticking and ensure consistent results.
Strawberry Pop Tart Cookies
Ingredients
Strawberry Filling
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
- 6 oz strawberries quartered, fresh or frozen
- 2 teaspoons lemon juice
- ½ Tablespoon butter salted or unsalted
Dough
- 1 cup unsalted butter softened
- 1 ⅓ cups granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups cake flour
- 1 Tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Glaze
- 1 ½ cups powdered sugar
- 1-2 Tablespoons milk
- 1 Tablespoon light corn syrup
- ¼ teaspoon vanilla extract
- Nonpareils or sprinkles for decorating
Instructions
- For the filling
- In a small saucepan, whisk together sugar and cornstarch until combined.
- Add berries and lemon juice and use a spatula to stir until well mixed.
- Heat saucepan over medium-low heat and cook, stirring frequently, until the berries soften and begin to release their juices. Use a potato masher or large fork to mash the berries until no large pieces remain.
- Continue to cook, stirring constantly, until mixture begins to thicken to a jelly-like consistency.
- Once mixture has thickened (this will take several minutes), remove from heat and stir in butter. Transfer to a heatproof bowl, cover, and refrigerate while you make the cookie dough.
- For the dough
- Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy (about 1 minute on high speed).
- Add eggs and vanilla extract and stir together until thoroughly combined. Set aside.
- In a medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Cover bowl tightly with plastic wrap and chill in the refrigerator for 30-60 minutes. (If dough chills longer than this it can become difficult to manage).
- Assembly
- Once the dough has chilled and the filling is completely cooled, remove both from the refrigerator. Scoop ¼ cup (85g) of dough into a ball. Divide the ball into two, and form each half into a shallow nest. Scoop two teaspoons of strawberry filling into one nest and cover with the other. Be sure the filling is completely concealed, you can pinch the edges of the dough together and then very gently roll between your palms to create a round ball.
- Place cookie dough balls onto a plate or baking sheet and place in the freezer for 10-15 minutes. Meanwhile, preheat your oven to 375F (190C) and line a baking sheet with parchment paper.
- Once dough has chilled and oven is preheated, remove dough balls from freezer and place on prepared baking sheet, spacing cookies at least 2” apart.
- Transfer to center rack of 375F (190C) oven and bake for 14-16 minutes, until the edges of the cookies are just beginning to turn a light golden brown. Allow to cool completely on baking sheet before icing (cookies are very fragile when warm!).
- Icing
- Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract in a small bowl and whisk together until combined. Add remaining milk, as needed, until icing is a smooth, spreadable consistency and when you lift a spoon from the icing the ribbon that drizzles back in holds its shape for several seconds before dissolving.
- Spread icing evenly over the top of the cooled cookies and sprinkle with nonpareils. Allow frosting to harden before enjoying.