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Close-up of strawberry pop tart sugar cookies sliced in half, stacked on a white plate with gold rim.
Hannah Cooking

Strawberry Pop Tart Sugar Cookies

Soft, buttery sugar cookies filled with real strawberry jam, topped with pink glaze and sprinkles; a nostalgic homemade twist on classic Pop Tarts.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 39 minutes
Servings: 18 cookies
Course: Christmas cookies, Dessert
Cuisine: American, Holiday Baking
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 ½ cups All-purpose flour Spoon and level for accuracy
  • ½ teaspoon Baking powder Adds light texture
  • ¼ teaspoon Salt Balances sweetness
  • 1 cup Unsalted butter Softened to room temperature
  • 2 oz Cream cheese Softened for tenderness
  • ¾ cup Granulated sugar For sweetness and structure
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla extract Adds warm flavor
  • ½ teaspoon Almond extract Enhances cookie flavor
Strawberry Filling
  • ¾ cup Strawberry jam Cooked with cornstarch for thick filling
  • 1 tablespoon Cornstarch Thickens jam
  • 2 teaspoon Lemon juice Balances sweetness
Pink Glaze & Toppings
  • 1 ½ cups Powdered sugar For glaze
  • 2 tablespoon Milk Adjust for glaze consistency
  • ½ teaspoon Vanilla extract For glaze flavor
  • 2 drops Red food coloring Optional for pink glaze
  • Rainbow sprinkles For topping

Equipment

  • 1 Stand mixer or hand mixer For creaming butter and cream cheese
  • 1 Rolling Pin To roll out chilled dough evenly
  • 1 Rectangle cookie cutter or knife For cutting Pop Tart shapes
  • 2 Baking sheets Line with parchment paper
  • 1 Saucepan For cooking strawberry jam filling
  • 1 Fork To seal cookie edges
  • 1 Wire cooling rack For cooling before glazing

Method
 

  1. Beat butter, cream cheese, and sugar until light.
  2. Mix in egg, vanilla, and almond extract.
  3. Fold in flour, baking powder, and salt.
  4. Wrap and refrigerate for 1 hour.
  5. Heat jam, cornstarch, and lemon juice until thick.
  6. Flatten to ¼ inch thickness between parchment.
  7. Slice into 2x3 inch rectangles.
  8. Add jam to center and seal with fork.
  9. 350°F for 12–14 minutes, until edges turn light gold.
  10. Drizzle pink icing and add sprinkles before it sets.
    Close-up of strawberry pop tart sugar cookies sliced in half, stacked on a white plate with gold rim.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used