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Homemade Strawberry Pop Tart Sugar Cookies topped with white icing, pink drizzle, and rainbow sprinkles, showing a gooey strawberry filling in the center.

Strawberry Pop Tart Sugar Cookies

5 from 1 vote
Soft, bakery-style sugar cookies inspired by classic Frosted Strawberry Pop Tart Sugar Cookies. Each cookie is filled with thick strawberry jam, sealed with Pop-Tart-style crimped edges, baked until tender, and finished with strawberry glaze + nostalgic diagonal rainbow sprinkles.
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Prep Time 35 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 17 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vanilla Sugar Cookie Dough
  • 3 cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Unsalted butter - Softened
  • 1 ½ cups Granulated sugar
  • 2 large Eggs
  • 2 teaspoon Vanilla extract
  • ¼ teaspoon Almond extract
Strawberry Jam Center
  • ¾ cup Strawberry preserves - Thick style
  • 1 tablespoon Cornstarch - Fully dissolve
  • 1 teaspoon Lemon juice - Fresh
Strawberry Glaze
  • 2 cups Powdered sugar - Sifted
  • 3–4 tablespoon Strawberry purée - Strained smooth
  • ½ teaspoon Vanilla extract
  • 1 drop Pink gel food coloring - Optional
Funfetti Topping
  • 1 tablespoon Rainbow jimmies
  • 1 tablespoon White nonpareils
  • 1 tablespoon Colored sugar crystals

Equipment

  • 1 Hand or Stand Mixer (Hand or stand mixer)
  • 1 3-inch round or rectangle cutter (Or ruler + knife for 2×3 inch rectangles)
  • 1 Fork (For Pop-Tart crimping)
  • 2–3 Parchment-lined baking sheets (Prevent sticking)
  • 1 Wire cooling rack (Cooling)
  • 1 Small offset spatula (For icing)
  • 1 Fine-mesh strainer (For strawberry puree)

Method
 

  1. Cream butter and sugar 4–5 minutes until light and fluffy. Mix in eggs one at a time, then vanilla and almond extract. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients in three additions and mix just until combined. Divide dough into two discs and chill 30 minutes.
  2. Mix strawberry preserves, cornstarch, and lemon juice until no streaks remain. Rest 10 minutes to thicken.
  3. Roll chilled dough to ¼-inch thickness. Cut into circles or rectangles (2×3 in). Place half on baking sheet as bottoms.
  4. Add 1 heaping teaspoon filling to center of each bottom cookie. Add top cookie and press edges to seal. Crimp edges with a fork.
  5. Bake at 350°F for 12–14 minutes, edges just barely golden and tops pale. Cool on sheet 10 minutes, then transfer to rack.
  6. Whisk powdered sugar, strawberry puree, vanilla, and food coloring to a thick glaze. Spread onto cooled cookies and add diagonal stripes of sprinkles.

Nutrition

Serving: 1cookie (~60 g)Calories: 240kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.7gCholesterol: 40mgSodium: 110mgPotassium: 45mgFiber: 0.6gSugar: 22gVitamin A: 290IUVitamin C: 2mgCalcium: 22mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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