I have to admit, the first time I made this Strawberry Pop Tart Cookies Recipe, I couldn’t stop smiling while they baked. The kitchen smelled amazing, and the first bite instantly reminded me of childhood treats but better.
After making them a few times, I’ve picked up small tricks that make them even more delicious. These cookies look fancy, but they’re surprisingly easy to prepare. Trust me, once you try them, they’ll become a favorite in your home too.
You can also enjoy similar flavors in a Baked Sweet and Sour Chicken Recipe for a fun savory twist alongside dessert.
Ingredients You’ll Need
Here’s everything required to create these stuffed cookies with glossy icing and sprinkles.
• ¼ cup granulated sugar — sweetens the strawberry filling and balances tartness.
• 2 teaspoons cornstarch — thickens the filling so it stays inside the cookie.
• 6 oz strawberries, quartered (fresh or frozen) — fresh berries provide brighter flavor, but frozen works well too.
• 2 teaspoons lemon juice — enhances berry flavor and prevents it from tasting overly sweet.
• ½ tablespoon butter — adds shine and richness to the filling.
• 1 cup unsalted butter, softened — room-temperature butter creams smoothly for soft cookies.
• 1⅓ cups granulated sugar — sweetens and helps cookies spread correctly.
• 2 large eggs — give structure and softness to the dough.
• 1 teaspoon vanilla extract — adds warm bakery flavor.
• 4 cups cake flour — produces softer cookies than all-purpose flour.
• 1 tablespoon cornstarch — keeps cookies tender and helps them hold shape.
• 1½ teaspoons baking powder — gives cookies a gentle rise.
• ¼ teaspoon baking soda — balances texture and browning.
• ¾ teaspoon salt — enhances overall sweetness.
• 1½ cups powdered sugar — forms the smooth icing layer.
• 1–2 tablespoons milk — adjusts icing thickness.
• 1 tablespoon light corn syrup — gives icing that classic glossy finish.
• ¼ teaspoon vanilla extract — boosts icing flavor.
• Colorful sprinkles or nonpareils — add fun Pop-Tart style decoration.
Note: These quantities make approximately 12 large stuffed cookies.
Variations You Can Try
These cookies are fun to customize based on taste or dietary needs.
• Dairy-free option — swap butter with plant-based butter and use almond or oat milk in icing.
• Sugar-reduced option — try alternative sweeteners suitable for baking, adjusting sweetness as needed.
• Flavor upgrades — add almond extract, lemon zest, or a pinch of cinnamon for extra depth.
• Filling swaps — raspberry, blueberry, or mixed berry fillings work beautifully too. You can even pair these cookies with a rich Loaded Butterscotch Cheesecake Recipe for an indulgent dessert table.
Cooking Time
Here’s how long everything takes from start to finish.
• Prep Time: 25 minutes
• Cooking Time: 15 minutes
• Chilling Time: About 40 minutes
• Total Time: Around 1 hour 20 minutes
Equipment You Need
These tools make preparation easier and more efficient.
• Baking sheet — ensures cookies bake evenly.
• Mixing bowls — used for dough, filling, and icing preparation.
• Saucepan — needed to cook the strawberry filling.
• Cookie scoop — keeps cookie sizes uniform.
• Hand or stand mixer — helps cream butter and sugar smoothly.
• Cooling rack — allows cookies to cool evenly before icing.
How to Make Strawberry Pop Tart Cookies
Let’s go step by step to make sure your cookies turn out perfectly soft and filled.
Prepare the Strawberry Filling
Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan and cook until berries soften and juices thicken. Gently mash the mixture while cooking to achieve a jam-like consistency. Stir in butter at the end and let the filling cool completely before using.
Prepare the Cookie Dough
Cream butter and sugar together until fluffy, then mix in eggs and vanilla until smooth. Whisk dry ingredients separately and gradually add them to form a thick dough. Chill the dough so it’s easier to handle and shape.
Assemble and Bake the Cookies
Scoop dough into balls, split each portion, and form small wells to hold filling. Spoon in the cooled jam, cover with dough, and seal edges so filling stays inside. Chill briefly, then bake until cookies turn lightly golden on edges.
Prepare the Icing and Decorate
Whisk powdered sugar, milk, corn syrup, and vanilla until smooth and slightly thick. Spread icing over cooled cookies and immediately sprinkle decorations on top. Allow icing to set completely before serving or storing.
Additional Tips for Making This Recipe Better
After baking these multiple times, here are tricks that really helped me improve results.
• I chill the dough longer when possible because it prevents cookies from spreading too much.
• I use fresh berries whenever available since they give brighter flavor.
• I make sure cookies cool completely before icing so the glaze sets nicely.
• I measure flour carefully to keep cookies soft and not dense.
• I slightly underbake cookies so centers stay soft after cooling.
How to Serve Strawberry Pop Tart Cookies Recipe
Presentation makes these cookies even more exciting to serve.
Serve them on a bright dessert platter with fresh strawberries scattered around for color. Pair them with cold milk, coffee, or hot chocolate for cozy gatherings. They also look adorable stacked in cookie jars or wrapped as party favors for birthdays or celebrations.
Nutritional Information
Here’s a quick overview per cookie to help with portion planning.
• Calories: Approximately 470–480 kcal
• Protein: About 6 g
• Carbohydrates: Around 75 g
• Fat: Roughly 17 g
Make Ahead and Storage
Storage
Keep cookies in an airtight container at room temperature for up to two days. They taste best fresh when the cookie remains soft and filling moist.
Freezing
You can freeze uniced baked cookies or prepared dough balls for up to three months. Wrap tightly to protect flavor and texture.
Reheating
Warm cookies briefly in a low oven for a few minutes to refresh softness before serving. Add icing afterward if cookies were stored without glaze.
Why You’ll Love This Recipe?
Here are a few reasons these cookies quickly become a household favorite.
• Nostalgic flavor with a homemade twist that feels comforting and fun at the same time.
• Soft cookie texture combined with fruity filling and sweet icing creates perfect balance.
• Easy to customize with different fillings and flavors for holidays or events.
• Great for gifting since they look colorful and impressive without complicated baking skills.
• Fun baking project for families or beginner bakers wanting something exciting.
Once you try these cookies, they’re guaranteed to become part of your regular baking rotation. They combine playful flavors with bakery-style results, and every bite feels like a little celebration. Happy baking
Strawberry Pop Tart Cookies Recipe
Ingredients
Method
- Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan and cook until berries soften and juices thicken. Gently mash the mixture while cooking to achieve a jam-like consistency. Stir in butter at the end and let the filling cool completely before using.
- Cream butter and sugar together until fluffy, then mix in eggs and vanilla until smooth. Whisk dry ingredients separately and gradually add them to form a thick dough. Chill the dough so it’s easier to handle and shape.
- Scoop dough into balls, split each portion, and form small wells to hold filling. Spoon in the cooled jam, cover with dough, and seal edges so filling stays inside. Chill briefly, then bake until cookies turn lightly golden on edges.
- Whisk powdered sugar, milk, corn syrup, and vanilla until smooth and slightly thick. Spread icing over cooled cookies and immediately sprinkle decorations on top. Allow icing to set completely before serving or storing.
Notes
- I chill the dough longer when possible because it prevents cookies from spreading too much.
- I use fresh berries whenever available since they give brighter flavor.
- I make sure cookies cool completely before icing so the glaze sets nicely.
- I measure flour carefully to keep cookies soft and not dense.
- I slightly underbake cookies so centers stay soft after cooling.
