Strawberry Pop Tart Cookies (Printable)
Buttery sugar cookies stuffed with strawberry jam and glazed to perfection.
# What You Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Filling
08 - 1/2 cup strawberry jam (seedless preferred)
→ Glaze and Garnish
09 - 1 cup powdered sugar
10 - 1–2 tablespoons milk
11 - 1/2 teaspoon vanilla extract
12 - 2 tablespoons freeze-dried strawberries, crushed (optional)
13 - Colorful sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Do not overmix.
06 - Scoop 2-tablespoon portions of dough and roll into balls. Flatten each ball slightly in your palm. Place 1/2 teaspoon of strawberry jam in the center of half the dough rounds. Top each filled round with a second dough disc, pinch the edges firmly to seal, and gently flatten to enclose the jam.
07 - Place the assembled cookies on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 12 to 13 minutes, or until the edges are just turning golden. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and thick yet pourable. Adjust milk as needed to reach desired consistency.
10 - Drizzle or spread the glaze over each cooled cookie. Immediately sprinkle with crushed freeze-dried strawberries or colorful sprinkles before the glaze sets.
# Expert Suggestions:
01 -
- The jammy center is a total surprise to anyone who bites in, and watching peoples faces light up never gets old.
- They look impressive but come together with basic pantry staples and zero fancy techniques.
02 -
- Seal those edges tightly because jam will find any tiny gap and leak out during baking, creating sticky burnt patches on your pan.
- Do not overbake these cookies since they firm up considerably as they cool, and pulling them at twelve minutes keeps the centers soft.
03 -
- Chill the filled cookie dough rounds for ten minutes before baking to help them hold their shape and prevent the jam from seeping out.
- Use a small cookie scoop for perfectly uniform portions so every cookie bakes evenly and looks consistent on the plate.