Strawberry Pop Tart Sugar Cookies

Strawberry pop tart sugar cookies are just like the pop tarts you love, but in strawberry jam filled cookie form complete with frosting!

There’s no denying that Pop Tarts are delicious, but sometimes you want something a little bit different. That’s where these sugar cookies come in – they’re based off of the flavor of your favorite strawberry Pop Tart, but they’re homemade and much more special.

Plus, they’re really easy to make! Whether you’re looking for a fun recipe to make with kids or just want a tasty snack, these cookies are sure to hit the spot.

Why You Will Love this Strawberry Pop Tart Cookies Recipe

• Lots of Pop Tart flavour! Jam AND frosting AND Sprinkles!
• Makes about 12 LARGE cookies.
• Freezes beautifully. You can freeze the dough to bake later!
• Soft and Chewy. Just like your favorite bakery cookies!
• Filled with Jam! There is a delicious jam surprise inside each cookie.
• Easy to make!

Tips for the BEST Strawberry Pop Tart Cookies Recipe

• When measuring out your flour make sure you spoon and level it to avoid dense cookies.
• Do not over mix your cookie dough or the cookies will be dense.
• Use a cookie scoop to ensure your cookies are equally sized and bake evenly.
• Bake the cookies one sheet at a time for more consistent results.
• Oven temperatures and bake times will vary. They are ready when the sides just start to get a little golden and the cookies start to crack slightly.

How to Store Frosted Sugar Cookies

The cookies can be stored in the refrigerator in an airtight container for up to a week. If you need to store them longer, I would recommend freezing.

You can freeze the dough to bake later. Simply allow the dough to come to room temperature before you bake.

You can also freeze the baked cookies, frosted or unfrosted. To do this, you want to partially freeze them for about an hour in a single layer on a parchment lined baking sheet. This helps ensure that the cookies don’t stick to each other. Wrap each cookie with plastic wrap, then transfer to an airtight freezer bag.

About the Equipment Needed to Make Cookies and Cream Cookies

• Stand Mixer – An electric mixer makes it a lot easier to make fluffy, smooth frosting.
• Piping bag – You can use disposable bags or if you have a reusable pastry bag, that works too.
• Large round piping tip (1A), if you don’t already have piping tips on hand, I would recommend this Wilton Decorating Tip Set.

About the Ingredients for Strawberry Pop Tart Cookies

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt.

Sugar – Granulated sugar adds just the right sweetness and brown sugar adds a slightly deeper flavour and a little moisture.

Eggs – It is best if you use room temperature eggs.

Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.

Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.

Flour – Make sure you spoon and level your flour so that the cookies don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the cookie batter. Only mix until everything is just combined or your cookies won’t be soft and fluffy.

Baking Soda & Baking Powder – To leaven your cookies, so they are nice and fluffy. Make sure they are still active for best results!

Strawberry preserves – Use your favourite strawberry jam.

Cream cheese – Use full fat cream cheese.

Powdered sugar – Icing sugar or confectioners sugar here. For making the icing.

Cream – Heavy cream is best for thinning out the cookie frosting.

Looking for More Incredible Cookie Recipes?

Check out more of my favourite cookie recipes!

Learn how to make Crumbl Churro Cookies with our easy copycat recipe! These addictive cinnamon sugar cookies are tender with crisp edges.

Love the classic PB&J combo? Make our easy Crumbl peanut butter and jelly cookies copycat recipe for tasty and tender peanut butter cookies!

Learn how to make the most delicious peanut butter cookies ever with this copycat recipe for crumbl Reese’s peanut butter cup cookies.

How to Make Strawberry Pop Tart Sugar Cookies

Yields: 12 Cookies | Prep Time: 30 minutes | Cook Time: 12 minutes

Ingredients:

• 1 Cup Butter
• ¾ Cup white sugar
• ¾ Cup light brown sugar (packed)
• 1 egg (large)
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ½-3 Cups all-purpose flour
• 1 Cup strawberry jam
  

For the Cookie Frosting:

• ½ brick (4 oz) cream cheese (softened)
• 4 Tablespoons butter (softened)
• 3 Cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 Tablespoons heavy whipping cream
• 2 Tablespoons sprinkles

Directions:

Preheat oven to 350 degrees, and line two cookie sheets with silicone mats. Set aside.

Add butter and both sugars (white and light brown) in the mixing bowl of a stand mixer.

Use the paddle attachment set on high speed to cream the butter and sugar(s) together, (scraping the sides of the bowl as necessary) for two to three minutes. The mixture will be light and fluffy.

Reduce the speed to medium and add the egg and vanilla.

Mix in the salt and baking soda until combined.

Reduce speed to low and add in one cup of flour at a time until just combined. Do not overmix.

With a #16 cookie scoop (¼ cup size) make 12 dough balls.

With a rounded tablespoon make a deep hole in the center of the dough balls.

Fill the holes with one tablespoon with jam.

Seal the jam filled holes with the cookie dough, and very carefully roll the dough into a ball.If there are cracks in the dough gently roll the ball smooth to remove the cracks.

Put six cookie dough balls on each prepared cookie sheet.

Bake at 350 degrees for 10-12 minutes. (The cookies will begin to crack.)

When baked remove the cookies from the oven and allow to cool on the pan about 10 minutes before removing to a wire rack to completely cool.

To make the frosting, add cream cheese and butter in a mixing bowl. Set the mixer speed to medium-high and cream together the cream cheese and butter until smooth.

Reduce the speed to low and add one cup of powdered sugar at a time to the mixing bowl.

Beat until each cup of powdered sugar has been completely blended before adding the next cup of powdered sugar.

Blend in the vanilla and heavy whip cream. Mix well.

Scoop the frosting into a pastry bag with a large round tip.

Begin to frost each cookie starting in the center of the cookie working to the outside edge in a spiral pattern.

Shake sprinkles on each cookie.

Set aside for the frosting to set before serving.