Strawberry Pop Tart Cookies

These strawberry pop tart cookies were born during a rainy Saturday when my kids were whining about being bored and I was desperate to keep them occupied. We had strawberry preserves in the fridge and a hankering for something sweet, so I thought, "Why not create cookies that taste like those pop tarts they're always begging for at the grocery store?" What started as a way to kill an afternoon turned into our most requested cookie for birthdays, school events, and anytime we need a pick-me-up. Something about the buttery cookie combined with that jammy center and sweet glaze brings out the kid in everyone who tries them. Plus, they're way better than the boxed kind.

Last summer I brought these to my nephew's birthday party, and my sister-in-law texted me at midnight asking for the recipe because her husband was in the kitchen looking for "more of those strawberry things." My son's teacher requested them specifically for the class holiday party after he brought them for a bake sale. There's something about that combination of familiar flavors in a new form that gets people weirdly excited. I've had grown adults fight over the last one.

Ingredients

• Room temperature butter is absolutely non-negotiable here – I tried once with butter that wasn't quite soft and the dough was tough and difficult to work with
• Almond extract might seem like a small thing but it adds this subtle bakery flavor that makes people wonder what your secret is
• Cornstarch in both the dough and filling is the trick to keeping these cookies soft and preventing the jam from making the centers soggy
• Real strawberry preserves (not jelly or jam) give you those chunks of fruit that make these extra special – I've tried with the smooth stuff and it's just not the same
• The vanilla glaze needs to be just the right consistency – too thin and it runs off, too thick and it doesn't spread nicely

Pin it

Step-by-Step Instructions

The cookie dough comes together pretty quick, but I learned the hard way not to rush mixing.

First time I made these, I hurried through creaming the butter and sugar, and the cookies spread way too much. Now I set a timer for the full 3 minutes to get that light, fluffy texture that creates the perfect base.

Prepping the jam mixture was a game-changer I discovered by accident.

My first attempt, I just spooned plain preserves into the center and ended up with a leaky mess. Adding cornstarch and freezing it briefly creates this perfect jammy filling that stays put during baking. That 30 minutes in the freezer seems annoying but makes all the difference.

The filling and sealing process takes some practice.

My initial batches had jam exploding everywhere because I either overfilled them or didn't seal them properly. Now I keep a small glass of water nearby to wet my fingers slightly when sealing the edges – prevents the dough from sticking to my hands and helps create a better seal.

That cookie reshaping trick is one I stole from my grandma's sugar cookie technique.

First few batches looked tasty but super wonky and uneven. Now I grab a big circular cookie cutter (or sometimes just a wide drinking glass) and gently swirl it around each hot cookie right when they come out of the oven. Takes seconds but makes them look store-bought perfect.

For the icing, I've found that heavy cream creates a better texture than milk, but milk works fine in a pinch.

The key is adding the liquid gradually – you can always add more, but you can't take it away. My first attempt, I dumped all the milk in at once and ended up with glaze that was way too runny and soaked into the cookies instead of sitting prettily on top.

My first attempt at these was honestly kind of a mess – the filling leaked out everywhere, the cookies spread into weird shapes, and they were too brown on the bottom. But the flavor was so good that I kept tweaking. I've played around with different jam flavors (raspberry and blackberry work great too) and even tried a chocolate hazelnut filling that was spectacular. Over time, I've learned that slightly underbaking them keeps that perfect soft texture that makes them so addictive.

Perfect Pairings

Serve these alongside fresh strawberries for a cute theme or with a glass of cold milk for classic cookie vibes. For brunch gatherings, I've arranged them on a platter with other breakfast-inspired treats like mini donut muffins and fruit skewers. They make an adorable addition to kids' birthday parties, especially when displayed on a tiered stand with other pink treats. For grown-up gatherings, serve with coffee or, my personal favorite, a glass of champagne – the combination of bubbly and sweet strawberry is surprisingly perfect.

Tasty Twists

Try using different preserves for variety – raspberry creates a tart contrast to the sweet cookie and icing, while apricot gives a sophisticated flavor that adults especially love. For a fall version, I've used apple butter with a sprinkle of cinnamon in the dough and topped with a caramel drizzle instead of vanilla icing. During the holidays, I add crushed freeze-dried strawberries to the icing for extra color and flavor, plus festive sprinkles to match the season. For chocolate lovers in my family, I sometimes add mini chocolate chips to the strawberry filling – the combination is reminiscent of chocolate covered strawberries.

Fresh Ideas

These cookies stay fresh in an airtight container at room temperature for about 3 days, though the icing may soften slightly over time. For longer storage, place parchment paper between layers to prevent sticking. The unbaked filled cookie dough balls freeze beautifully – I often make a double batch and freeze half for emergency cookie cravings. Just add 2-3 minutes to the baking time when cooking from frozen. The dough itself (without filling) can be refrigerated for up to 3 days before using.

Pin it

I've made these strawberry pop tart cookies for countless playdates, bake sales, and just because it's Wednesday and we need a pick-me-up. There's something so satisfying about recreating a childhood favorite in a form that actually tastes good enough for grown-up palates. My kids now request these instead of actual Pop-Tarts, which feels like a parenting win. The process has become a fun family activity – my daughter is in charge of the sprinkles (which means we sometimes end up with cookies that are more sprinkle than cookie), and my son has perfected the jam-filling technique. What started as a rainy day distraction has turned into one of our family's signature treats – the one everyone expects us to bring to gatherings and the first to disappear from the dessert table.

Frequently Asked Questions

→ Can I use a different type of jam?

Absolutely! Raspberry, blueberry, or apricot preserves all work beautifully in this recipe. Just make sure to still mix with cornstarch to help it set.

→ Why do my cookies spread too much when baking?

If your cookies are spreading too much, try chilling the assembled cookies for 15-20 minutes before baking. Also make sure your butter isn't too warm when making the dough.

→ Can I make these ahead of time?

Yes! You can make the dough and freeze the assembled but unbaked cookies for up to a month. Bake from frozen, adding 2-3 minutes to the bake time.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though the glaze may soften a bit.

→ Why do you reshape the cookies after baking?

Reshaping creates that perfect circular pop tart shape. Since these cookies spread during baking, using a round cookie cutter or bowl helps create uniform edges like the classic pastry.