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Strawberry Pop Tart Cookies Recipe
Ash Tyrrell

Strawberry Pop Tart Cookies Recipe

I have to admit, the first time I made these Strawberry Pop Tart Cookies, 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.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.