Let Me Tell You About These Strawberry Pop Tart Cookies…
Alright, so here’s the thing. I grew up eating those neon-bright Pop Tarts (who didn’t?), but it wasn’t until last year—after a particularly rough day wrangling my kids and realizing there were exactly zero sweet things in the cupboard—that I decided to mash up my nostalgia with a homemade cookie. These Strawberry Pop Tart Cookies might be the best happy accident I’ve ever had in my kitchen. Actually, come to think of it, they’re probably the best way I know to win over a grumpy teenager or, you know, yourself on a rainy Tuesday. (By the way, if you ever wondered if you could eat a cookie with a fork: yes. Yes, you can. But everyone will look at you funny.)
Why You’ll Really Love This Recipe
I make these whenever I want to feel like a baking hero—especially on days when nobody’s impressed by my actual dinner. My family goes bonkers for these because they taste like childhood, but fancier. You get that gooey strawberry middle, and the sweet, slightly crunchy edge (I swear, the corner cookies disappear first!). Sometimes, though, the jam leaks out and makes things a little sticky. I used to get annoyed, but now I just call it “rustic charm” and eat the messy ones straight from the tray. Less washing up, too.
What You’ll Need (And What You Can Swap)
- 2 cups all-purpose flour (or use whole wheat flour if you’re pretending to be healthy—just adds a bit of nutty flavor)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (my grandma swore by Maldon, but honestly, any old sea salt will do)
- 3/4 cup unsalted butter, room temp (I sometimes grab salted and then just use less salt. No stress.)
- 3/4 cup granulated sugar (brown sugar works in a pinch, but the cookies will be a bit softer)
- 1 large egg (or skip it and use a flax egg if that’s your jam—see what I did there?)
- 1 teaspoon vanilla extract (that cheap stuff from Aldi is just fine, trust me)
- 1/2 cup strawberry jam (homemade is dreamy, but a good store-bought, like Bonne Maman, is what I usually grab)
- 1/4 cup freeze-dried strawberries, crushed (optional, but really bumps up the flavor—sometimes I just leave it out if I can’t be bothered)
- 1/2 cup powdered sugar (for the glaze)
- 2-3 teaspoons milk (whole, oat, or whatever’s about to expire in your fridge)
- Sprinkles! (Because why not? Rainbow, chocolate, or just leave them off if you’re feeling grown up)
How To Make Strawberry Pop Tart Cookies (My Way)
- Preheat the oven to 350°F (or about 180°C, if you’re like me and never know which oven setting to trust). Line a baking sheet with parchment—or just grease it if you can’t find the parchment. No biggie.
- In a bowl, whisk the flour, baking powder, salt together. I sometimes skip the whisk and use a fork. It works.
- In another bowl, beat the butter and sugar till it’s pale and fluffy. This is where I usually sneak a taste. Don’t judge.
- Add the egg and vanilla, mix again. If it looks a little weird, don’t panic. It’ll come together once you add the flour mixture.
- Gently fold in the dry mix. It might seem crumbly, but just use your hands if you need to—kind of therapeutic, honestly.
- Scoop out balls of dough (about a heaping tablespoon each) onto your tray. Press a thumbprint into the middle of each (not too deep—learned that the hard way; otherwise, the jam escapes everywhere!)
- Fill each thumbprint with a modest blob of strawberry jam (about a 1/2 teaspoon, but I just eyeball it). Sprinkle over a little crushed freeze-dried strawberry if you’re feeling fancy.
- Bake for 12–14 minutes, or until the edges are golden. Don’t worry if the jam bubbles up—it’s normal. I once left them in too long and they still tasted great, just a bit, um, crunchier than usual.
- Let them cool on the tray for a bit (they’ll be fragile at first, trust me), then transfer to a wire rack.
- While that’s happening, whisk together powdered sugar and enough milk to make a drizzly glaze. Zig-zag over the cooled cookies. Add sprinkles before the glaze sets, or after, depending on your mood (and level of patience).
A Few Notes From the Hall of Cookie Fails
- If you add too much jam, things get messy. But honestly, who cares? The ones with puddles are the best for sneaky kitchen snacking.
- I tried chilling the dough once. Didn’t notice much difference, except I got distracted and almost forgot about it in the fridge.
- Sometimes the glaze gets a bit lumpy. Just keep whisking, or leave it. It’s just sugar, after all.
Variations I’ve Actually Tried (And One That Flopped)
- Swap in raspberry or apricot jam—both delicious! (Blueberry is okay, but you kinda lose the Pop Tart vibe.)
- Make them smaller for lunchboxes. Or bigger, if you’re feeling bold. I tried a giant cookie version once. Looked great, but honestly, it sort of fell apart when I cut it. Still tasted fab.
- I tried a gluten-free flour mix. Not bad, but a bit crumbly. Wouldn’t serve at a fancy party, but for a midnight snack? Perfect.
Equipment (Don’t Sweat It)
Big bowl, hand mixer (or a wooden spoon if you’re feeling tough), baking tray, and a fork. No cookie scoop? Just use a spoon. If you don’t have a wire rack, I once cooled mine on a chopping board, which worked fine. (Don’t use your radiator, though—long story.)
How to Store (If You Even Get the Chance!)
Supposedly, these keep in an airtight box for 3–4 days at room temp. But in my house, they rarely last 24 hours. You can freeze them, glaze and all, though the sprinkles get a bit weird. Still edible.
How We Like to Serve Them
I love these slightly warm, with a mug of milky tea. My youngest insists on dunking hers in hot chocolate (no accounting for taste). Sometimes, if I’m feeling extra, I serve them for brunch with a scoop of vanilla yoghurt. Totally unnecessary, but makes me feel fancy.
Some Hard-Won Tips
- I once tried to rush the cooling time—bad idea. They turned into a pile of jammy crumbs. Patience, grasshopper.
- Don’t overwork the dough. I did once, and ended up with weirdly chewy cookies. Just mix till it comes together, then stop.
- Actually, letting the cookies sit overnight does something good to the flavors. Not sure what, but they get a bit more Pop Tart-y, if that makes sense.
FAQ—Because People Actually Ask Me These!
- Can I make these vegan? Absolutely, just use a vegan butter and a flax egg. They’re still pretty good, though maybe a smidge less rich.
- Does the jam have to be strawberry? Honestly, no. I’ve used up random jars—peach, plum, even a weird fig thing once. Still works, just might not hit the nostalgia button.
- Can you freeze these? Yep! I usually just pop them in a freezer bag, but remember to let them thaw on the counter. The glaze gets a little streaky, but who’s judging?
- Is it possible to add chocolate chips? I mean, you can try, but I find they mess with the jammy center. Maybe do half and half and see what you like better?
- Where do you get freeze-dried strawberries? I order mine online here (not an ad, just where I buy). Or sometimes Target—though they’re always hiding in a weird aisle.
- Any tricks for less mess? Line your tray really well. And use less jam than you think. Or just embrace the mess like I do.
- Can I double the recipe? Oh, for sure. I’ve tripled it before for a bake sale. Just be ready for everyone to ask you for the recipe (so maybe print a few copies ahead of time!).
- What if I don’t have parchment paper? Grease your tray really well. Or try a silicone mat like this one from King Arthur Baking—they’re magic.
- How do you crush freeze-dried strawberries? I bash them in a zip bag with a rolling pin. Or, uh, a wine bottle, if I can’t find the rolling pin. Works a charm.
One last thing (and this has nothing to do with cookies): has anyone else found that no matter how organised your spice cupboard gets, you can never find the nutmeg when you need it? Just me?
Anyway, happy baking! Let me know if you try these Strawberry Pop Tart Cookies—or if you invent a wild new version. I’m all ears, and usually a little bit sticky from jam.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup strawberry jam
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1 tablespoon rainbow sprinkles
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, whisk together the flour, baking powder, and salt.
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3In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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5Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Make a small indentation in the center of each and fill with about 1 teaspoon of strawberry jam. Cover with a small piece of dough and gently seal the edges.
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6Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely. Mix powdered sugar and milk to make a glaze, drizzle over cooled cookies, and top with sprinkles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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