Okay, confession time: I once bought a box of store-bought Pop-Tarts and then spent an afternoon trying to recreate them as cookies because my toaster oven judged my life choices. These Strawberry Pop Tart Cookies hit that perfect sweet spot — flaky, buttery edges that snap, a gooey strawberry center that oozes just enough, and a glossy glaze that begs for a napkin. They taste like a childhood breakfast and a grown-up dessert collided and decided to be best friends. If you love the idea of portable jam-filled pastries but want something easier, faster, and cookie-shaped, you and I are about to become very happy bakers.
Quick Facts
- Yield: Serves 18
- Prep Time: 25 minutes
- Cook Time: 12–14 minutes
- Total Time: 45 minutes
Why This Recipe is Awesome
This recipe gives you the nostalgic fun of a Pop-Tart with the crisp edges and tender crumb of a cookie. The dough stays flaky and buttery, the strawberry jam sings bright and fruity, and the glaze adds that irresistible shine and sweetness. It’s quick, forgiving, and pretty enough to impress company — or to snack on while doing absolutely nothing productive. And honestly? It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (6 tbsp) unsalted butter, cold and cut into cubes
- 3/4 cup granulated sugar
- 1 large egg, plus 1 egg yolk for egg wash
- 1 tsp vanilla extract
- 1/4 cup milk (plus a splash if needed)
- 1 cup strawberry jam or preserves (seedless preferred)
- 1/4 cup sanding sugar or coarse sugar (optional, for crunch)
For the Glaze / Garnish (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/4 tsp vanilla extract
- Pinch of freeze-dried strawberry powder or a tiny drop of red food coloring (optional)
How I Make It
Step 1:
Preheat your oven to 350°F. In a bowl, whisk together the **flour**, **baking powder**, and **salt**. Cut the **cold butter** into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs — you want bits of butter about the size of peas. The dough will smell faintly sweet and buttery already, and that little crunch of butter bits promises a flaky texture.
Step 2:
In a separate bowl, beat the **egg**, **vanilla**, **milk**, and **granulated sugar** until smooth. Stir the wet into the dry until a shaggy dough forms. If it feels too dry, add a splash more milk. Turn the dough onto a lightly floured surface and knead twice — just enough to bring it together. Divide the dough in half and roll each half into a rectangle about 1/4-inch thick. I like to keep the dough cool, so if it gets sticky, pop it in the fridge for 10 minutes.
Step 3:
Cut rectangles (about 2.5 x 3.5 inches) from each sheet. Place half of the rectangles on a parchment-lined baking sheet. Spoon about 1 tsp of **strawberry jam** into the center of each, leaving a 1/4-inch border. Lightly brush the edges with beaten **egg yolk** and top each filled rectangle with another rectangle. Press the edges with a fork to seal; you should hear a satisfying little crunch as the tines crimp the dough. If you want extra sparkle, sprinkle **sanding sugar** on top.
Step 4:
Bake at 350°F for 12–14 minutes until the edges turn golden and the tops sound slightly firm when you gently tap them. Watch the centers — you want the jam to bubble a tiny bit but not scorch. The kitchen will smell like warm butter and strawberries; that smell is basically happiness in motion.
Step 5:
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Whisk powdered sugar, milk, and vanilla into a smooth glaze. Add a tiny pinch of freeze-dried strawberry powder if you want a pink tint and extra flavor. Drizzle or spread the glaze over cooled cookies and let it set for about 15 minutes before stacking. Enjoy warm for gooier centers, or at room temp for a crisper bite.
Pro Tips
- Use **cold butter** for flakier layers; warm butter melts and makes the dough dense.
- If your jam is very runny, stir it with a little cornstarch (1 tsp) to thicken before filling.
- Chill the dough 10 minutes if it softens while you work — it makes cutting tidy rectangles easier.
- Rotate the baking sheet halfway through baking for even color and browning.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **unsalted butter** for salted butter — reduce added salt to 1/8 tsp to balance flavor.
- Use apricot or raspberry jam for a different fruity note; the texture changes slightly with thicker jams.
- Dairy-free option: replace butter with a vegan buttery spread and use plant milk.
- Gluten-free option: use a 1:1 gluten-free flour blend; the cookies may be a touch more crumbly but still delicious.
Variations & Tips
- Chocolate-hugged: add a thin layer of chocolate ganache under the jam for a strawberries-and-chocolate twist.
- Almond joy: brush tops with melted almond butter before the glaze and sprinkle sliced almonds.
- Mini version: make 2-inch rectangles for bite-sized Pop Tart Cookies — perfect for parties.
- Pull-apart: omit sealing edges and make a lattice top for a rustic tart look.
- Breakfast-friendly: fold in a tablespoon of oats for texture and heartiness.
- Creative twist: mix a spoonful of lemon zest into the glaze for a bright, tangy finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can assemble the sealed, unbaked cookies and freeze them on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 2–3 minutes to the bake time. Store baked cookies in an airtight container for up to 3 days.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking so they brown evenly. Make sure you have enough room in the fridge if you chill between steps.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a less flaky texture.
- How do I know it’s done?
- You’ll know when the edges turn **golden** and the top sounds slightly firm when tapped. The jam should bubble gently without smoking or burning.
- What if I don’t have ingredient X?
- No panic: for powdered sugar in a pinch, blend granulated sugar until powdery. If you lack jam, cook down fresh strawberries with a little sugar until thickened, then cool before filling.
How I Like to Serve It
I love these warm with a big mug of coffee for a lazy weekend breakfast, or stacked on a plate at a brunch with friends. They pair beautifully with cold milk, hot tea, or even a sparkling lemonade on a sunny afternoon. For potlucks, I pack them in layers with parchment so the glaze stays pretty and intact.
Notes
- Store cookies in an airtight container for up to 3 days; refrigerate glaze-heavy cookies if your kitchen runs warm. Reheat gently in a 350°F oven for 3–4 minutes for that just-baked warmth.
- If using meat accompaniments (not typical here), remember safe temps: cook poultry to 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these nostalgic, flaky, jammy Strawberry Pop Tart Cookies. Baking happiness, one sweet rectangle at a time.