Easy Strawberry Pop Tart Sugar Cookies

Every weekday morning during elementary school, Liam would beg for strawberry Pop Tarts. One Saturday, he grabbed the empty box from the recycling and asked, "Mom, can we MAKE these?" I laughed, thinking he meant actual pastries. But his next words surprised me: "No, like cookies that taste like Pop Tarts!" That random request sparked weeks of kitchen experiments, testing different strawberry filling options and frosting colors until we created something even better than the breakfast original. The first batch disappeared in minutes, and Liam declared them "the best cookies in the whole world."

These strawberry pop tart sugar cookies capture everything nostalgic about those frosted breakfast pastries - the jammy strawberry center, the sweet icing, and those signature rainbow sprinkles - all transformed into soft, bakery-style sugar cookies. Unlike typical sugar cookies that can be one-dimensional.

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Why You'll Love These Strawberry Pop Tart Sugar Cookies

These strawberry pop tart sugar cookies capture everything magical about those iconic breakfast pastries you grew up loving, but in a homemade form that tastes infinitely better. The soft and chewy strawberry cookies exterior gives way to pockets of real strawberry jam center that burst with sweet-tart fruit flavor in every single bite. Unlike store-bought Pop Tarts that can taste overly processed and artificial, these homemade pop tart cookies use quality strawberry preserves and fresh ingredients that make the nostalgia even more satisfying. The vanilla sugar cookie dough is buttery and tender.

What makes these Strawberry Pop Tart Sugar Cookies truly special is how they transform a simple breakfast treat into an impressive dessert that wows everyone. Each cookie delivers multiple layers of texture and flavor - the soft cookie exterior, the jammy strawberry pastry filling surprise in the middle, the sweet strawberry glaze on top, and that satisfying crunch from the funfetti strawberry cookies sprinkle finish. Whether you're baking these copycat pop tart cookies for a birthday party, school bake sale, or just a Saturday afternoon treat, they disappear faster than you can make them. The best part? They're actually easier to make than you'd think, yet they look like they came straight from a professional bakery.

Jump to:

• Why You'll Love These Strawberry Pop Tart Sugar Cookies
• Strawberry Pop Tart Sugar Cookies Ingredients
• How To Make Strawberry Pop Tart Sugar Cookies
• Storing Your Strawberry Pop Tart Sugar Cookies
• Strawberry Pop Tart Sugar Cookies Variations
• Equipment For Strawberry Pop Tart Sugar Cookies
• Substitutions
• Top Tip
• Why This Strawberry Pop Tart Sugar Cookies Recipe Works
• FAQ
• Time to Bake Breakfast Nostalgia!
• Related
• Pairing
• Strawberry Pop Tart Sugar Cookies

Strawberry Pop Tart Sugar Cookies Ingredients

For the Vanilla Sugar Cookie Dough:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract

For the Strawberry Jam Center:

• ¾ cup thick strawberry preserves
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice

For the Strawberry Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons fresh strawberry puree
• ½ teaspoon vanilla extract
• Pink gel food coloring

For the Funfetti Strawberry Cookies Topping:

• Rainbow jimmies sprinkles
• White nonpareils
• Colored sugar crystals

How To Make Strawberry Pop Tart Sugar Cookies

Through countless batches of these viral Strawberry Pop Tart Sugar Cookies recipe treats, here's the perfected method:

Step 1: Make the Vanilla Sugar Cookie Dough

In a large bowl with an electric mixer, beat softened butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy - this creaming step creates the tender bakery-style sugar cookies texture we want. Add eggs one at a time, beating well after each addition, then mix in vanilla and almond extracts until fragrant. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to butter mixture in three additions, mixing on low speed just until combined after each - overmixing creates tough pop tart inspired sugar cookies. The dough should be soft, slightly sticky, but hold together when pressed. Divide dough in half, shape each portion into a flat disc.

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Step 2: Prepare the Thickened Strawberry Filling

While dough chills, prepare your strawberry jam center mixture. In a small bowl, combine thick strawberry preserves with cornstarch and lemon juice, stirring vigorously until the cornstarch is completely incorporated - no white streaks should remain. Let this mixture rest for 10 minutes while the cornstarch activates and thickens the jam. The strawberry pastry filling should be thick enough to mound on a spoon without immediately spreading. If your preserves are particularly loose, add another teaspoon of cornstarch. This thickening step is crucial for keeping filling inside your strawberry jam sugar cookies during baking rather than oozing out the sides and creating a sticky mess.

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Step 3: Roll and Cut the Cookie Dough

Preheat oven to 350°F and line baking sheets with parchment paper. Remove one dough disc from refrigerator - if it's too hard to roll, let it sit at room temperature for 5-10 minutes. On a lightly floured surface, roll dough to ¼-inch thickness, working quickly while dough is still cool. Using a 3-inch round cookie cutter (or rectangular cutter for more authentic shape), cut out circles and place half on your prepared baking sheet, spacing 2 inches apart. These will be your bottom cookies. Re-roll scraps gently to cut more circles. For each cookie on the sheet, you'll need a matching top cookie, so cut equal numbers.

Step 4: Fill and Seal the Cookies

Working with bottom cookies on the baking sheet, place exactly 1 heaping teaspoon of your thickened strawberry pastry filling in the center of each cookie, leaving at least ½-inch border around the edges - this border is essential for proper sealing of your strawberry-filled desserts. Resist the urge to add more filling; too much causes leaking and misshapen cookies. Take the chilled top cookies and place one on each filled bottom, pressing gently around the filling to seal the edges together. Using a fork, press around the entire edge of each cookie, creating those signature Pop Tart crimped marks - this not only looks authentic but ensures the strawberry jam sugar cookies stay sealed during baking.

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Step 5: Bake to Soft Perfection

Bake the strawberry pop tart sugar cookies at 350°F for 12-14 minutes, rotating the pan halfway through for even baking. Watch carefully - you want the edges just barely golden while the tops remain pale. These soft and chewy strawberry cookies should NOT be golden brown all over; they continue cooking on the hot pan after removal. The cookies will puff slightly during baking as the filling creates steam inside, then settle as they cool. Remove from oven and let cool on the baking sheet for 10 full minutes - they're too fragile to move when hot. Transfer to a wire cooling rack and let cool completely before frosting, at least 30 minutes.

Step 6: Add Strawberry Icing and Sprinkles

While cookies cool, prepare the strawberry glaze. Press fresh strawberries through a fine-mesh strainer to create smooth puree - you need 3-4 tablespoons. In a medium bowl, whisk sifted powdered sugar with strawberry puree and vanilla until completely smooth. The consistency should be thick but spreadable - like thick paint that slowly drips off a spoon. Add a tiny drop of pink gel food coloring if you want that vibrant frosted strawberry pop-tarts color. Using a small offset spatula or butter knife, spread a generous layer of strawberry icing over the top of each cooled cookie, keeping the crimped fork edges visible for authenticity. Work in batches of 3-4 cookies at a time.

Storing Your Strawberry Pop Tart Sugar Cookies

Best Fresh:

• Serve within 3-4 days of baking for optimal soft texture
• Soft and chewy strawberry cookies stay perfect at room temperature
• Strawberry glaze sets firmly when stored properly
• Kid-friendly strawberry desserts taste best within first 48 hours

Room Temperature Storage:

• Keep strawberry pop tart sugar cookies in airtight container 4-5 days
• Layer between parchment paper to protect strawberry icing
• Frosted cookie topping stays intact when stored in single layers
• Store in cool location away from direct sunlight or heat

Make Ahead Strategy:

• Bake unfilled vanilla sugar cookie dough bases up to 3 days ahead
• Freeze unbaked filled cookies on tray, then bag (bake from frozen, add 2-3 minutes)
• Prepare strawberry glaze day before, refrigerate covered
• Frost strawberry pastry cookies morning of serving for freshest look

Freezer Instructions:

• Freeze undecorated pop tart inspired sugar cookies up to 3 months
• Wrap individually or layer with parchment in freezer containers
• Thaw at room temperature 30-45 minutes before frosting
• Don't freeze already-frosted cookies - icing becomes weepy

Strawberry Pop Tart Sugar Cookies Variations

Blueberry Pop Tart Version:

• Swap strawberry jam for blueberry preserves
• Use purple food coloring in icing
• Add lemon zest to cookie dough for brightness
• Tastes just like blue frosted Pop Tarts from childhood

Brown Sugar Cinnamon Cookies:

• Replace strawberry filling with cinnamon sugar butter mixture
• Use brown sugar glaze instead of pink frosting
• Add extra cinnamon to cookie dough for warmth
• Classic brown sugar Pop Tart flavor in cookie form

S'mores Pop Tart Cookies:

• Fill with chocolate hazelnut spread and marshmallow fluff
• Use chocolate glaze instead of pink icing
• Add crushed graham crackers to cookie dough
• Campfire nostalgia meets breakfast pastry

Raspberry Cream Cheese Filled:

• Mix cream cheese with raspberry jam for filling
• Use white glaze with pink drizzle on top
• Add freeze dried raspberries to dough for extra berry flavor
• Fancier, more sophisticated Pop Tart cookie

Strawberry Pop Tart Blondies:

• Press cookie dough into sheet pan as base
• Spread strawberry filling over entire surface
• Top with another layer of dough, bake as bars
• Creates pop tart cookie bars perfect for crowds

Equipment For Strawberry Pop Tart Sugar Cookies

• Electric stand mixer or hand mixer
• Rolling pin (smooth, not textured)
• 3-inch round or rectangular cookie cutter
• Fork for authentic edge crimping
• Parchment-lined baking sheets
• Wire cooling rack
• Small offset spatula for icing
• Fine-mesh strainer for strawberry puree

Substitutions

Dough Alternatives:

• All-purpose flour → 1:1 gluten-free baking flour
• Regular butter → Vegan butter sticks (Earth Balance)
• Standard eggs → Flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg)
• White flour → Half white, half oat flour

Filling Variations:

• Strawberry preserves → Raspberry or blueberry jam
• Regular jam → Sugar-free fruit spread
• Store-bought → Homemade quick strawberry jam
• Preserves → Fresh strawberry compote (thickened)

Icing Options:

• Powdered sugar → Monk fruit powdered sweetener
• Strawberry puree → Strawberry extract plus milk
• Pink food coloring → Beet powder for natural pink
• Simple glaze → Cream cheese frosting for richer taste

Topping Swaps:

• Rainbow sprinkles → Natural colored sprinkles
• Standard jimmies → Freeze-dried strawberry pieces
• Nonpareils → Crushed freeze-dried raspberries
• Sprinkles → Toasted coconut flakes

Why This Strawberry Pop Tart Sugar Cookies Recipe Works

My culinary training taught me that successful filled cookies require understanding both dough structure and filling behavior, and these Strawberry Pop Tart Sugar Cookies master both elements perfectly. The vanilla sugar cookie dough is specifically formulated with a higher flour-to-butter ratio than standard sugar cookies, creating a sturdier structure that holds the strawberry jam sugar cookies filling without spreading flat or becoming greasy. This isn't your typical soft sugar cookie that spreads thin - it's engineered to maintain shape while still delivering that tender, bakery-style sugar cookies bite.

The filling technique separates these from amateur attempts. Many copycat Strawberry Pop Tart Sugar Cookies fail because they use thin jam that spreads during baking or try to mix jam directly into dough (creating cakey, oddly textured results). Our method involves creating a thickened strawberry pastry filling by mixing quality preserves with cornstarch, which stabilizes the jam's consistency. This filling gets sandwiched between two dough layers that seal together during baking, creating true Strawberry Pop Tart Sugar Cookies with distinct pockets of fruit. The edges seal like little pie crusts, mimicking how real Pop Tarts contain their filling. After baking and cooling, the strawberry icing goes on thick.

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Time to Bake Breakfast Nostalgia!

Now you have everything needed to create these incredible strawberry pop tart sugar cookies - from perfect filling technique to Liam's brilliant rectangle-shaping method and authentic diagonal sprinkle pattern. This copycat pop tart cookies recipe proves that homemade versions can absolutely rival (and honestly surpass!) the store-bought breakfast treats we all grew up loving.

Craving more delicious treats? Try our melt-in-your-mouth Easy Whipped Shortbread Cookies that literally dissolve on your tongue, make our hilariously named Easy No Bake Moose Farts Recipe that kids can't stop giggling about, or create our stunning Easy Homemade Matcha Tiramisu Recipe for sophisticated Japanese-Italian fusion dessert magic!

Share your Strawberry Pop Tart Sugar Cookies success! We absolutely love seeing your beautiful strawberry icing creations with those signature diagonal sprinkle patterns!

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Pairing

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