Name: Strawberry Pop Tart Sugar Cookies
Prep time: 20 min
Cook time: PT-489806H24M3S
Total time: PT-489806H24M3S
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 1 tsp baking powder; ½ tsp salt; ¼ cup (½ stick) unsalted butter, softened; ¼ cup oil (optional for extra tenderness); ¾ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; ½ tsp almond extract (optional); ½ cup strawberry jam or preserves; 1 cup powdered sugar (for icing); 2–3 Tbsp milk or cream (for icing); 1 tsp vanilla extract (for icing); Pink food coloring (optional); Sprinkles (for decoration)

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These strawberry Pop Tart sugar cookies are a playful and nostalgic treat that brings together the soft chewiness of a sugar cookie with the fruity sweetness and icing of a classic strawberry Pop Tart. I love how fun and colorful they are, with just the right balance of buttery cookie, strawberry jam, and that iconic sugary glaze. Whether I’m baking for a party, a bake sale, or just a cozy afternoon, these cookies always bring smiles.

Why You’ll Love This Recipe

I love how these cookies are both familiar and unique. They give me all the flavor of a toaster pastry with the homemade feel of a fresh-baked cookie. The sugar cookie base is soft and thick, the jam center adds a pop of fruitiness, and the glaze on top makes them look just like mini Pop Tarts. They’re easy to make, super cute, and always a hit with both kids and adults. Strawberry Pop Tart Sugar Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sugar cookie dough:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract
Almond extract (optional, for added flavor)

For the filling and topping:

Strawberry jam or preserves
Powdered sugar
Milk or cream
Vanilla extract
Pink food coloring (optional)
Sprinkles (for decoration)

Directions

I preheat the oven to 350°F and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking powder, and salt.
In a separate large bowl, I cream the butter and sugar until light and fluffy. I beat in the egg, vanilla, and almond extract.
I slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
I scoop out cookie dough and flatten each portion into a disc. I place a small spoonful of strawberry jam in the center, then top it with another disc of dough, sealing the edges gently. I shape them into rectangles or circles, depending on the look I want.
I place the filled cookies on the baking sheet and bake for 10–12 minutes, just until the edges are set and the tops are still soft.
I let them cool completely before glazing.
To make the glaze, I whisk powdered sugar, milk, and a splash of vanilla until smooth. I add a few drops of pink food coloring for that classic Pop Tart look.
I spread the glaze on top of each cookie and decorate with sprinkles. I let the icing set before serving.

Servings and timing

This recipe makes about 12–14 filled cookies and takes around 45 minutes total—20 minutes to prep, 10–12 minutes to bake, and time for cooling and glazing.

Variations

I sometimes use raspberry, cherry, or blueberry jam for a different flavor twist.
For extra texture, I add crushed Pop Tart crumbs to the cookie dough.
I make mini versions for parties or cookie platters by using a smaller cookie scoop.
A drizzle of white chocolate on top adds an extra layer of sweetness.
I leave out the filling and just do sugar cookies with Pop Tart-style icing for a quicker version.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I refrigerate them for up to a week. They can also be frozen—glazed or unglazed—for up to 2 months. I let them thaw at room temperature before enjoying. I don’t reheat them, as the jam and icing are best served cool or at room temperature. Strawberry Pop Tart Sugar Cookies

FAQs

Can I use store-bought sugar cookie dough?

Yes, I’ve used store-bought dough when I’m short on time. I just make sure it’s a roll-out style dough and still chill it before filling.

What kind of jam works best?

I prefer a thick, high-quality strawberry jam or preserves so it doesn’t leak out during baking. Seedless works best for a smoother bite.

How do I keep the filling from oozing out?

I don’t overfill the center and make sure to seal the edges of the cookie dough well. Slight chilling before baking also helps.

Can I make these without the glaze?

Yes, I sometimes skip the glaze for a less sweet version. The cookies are still delicious with just the jam inside.

Can I shape them like actual Pop Tarts?

Definitely. I roll out the dough and cut it into small rectangles, then sandwich jam between two pieces and seal with a fork for the full Pop Tart look.

Conclusion

These strawberry Pop Tart sugar cookies are the perfect mix of nostalgic flavor and homemade comfort. With their soft cookie base, fruity filling, and sweet glaze, they look just like the real thing—but taste even better. I love how fun they are to make and how quickly they disappear every time I serve them.