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Strawberry Pop Tart Cookies


  • Author: Dulcia
  • Total Time: 32 minutes
  • Yield: 12 1x

Description

These Strawberry Pop Tart Cookies are a delightful twist on the classic pop tart, transformed into a giant, soft cookie filled with sweet strawberry jam. The buttery cookie dough is perfectly balanced with the tangy strawberry filling, and the creamy frosting on top adds a luscious layer of sweetness. Topped with fun, colorful sprinkles, these cookies are as visually appealing as they are delicious.


Ingredients

Scale

For the Cookie Dough:
1 cup salted butter, softened
3/4 cup white granulated sugar
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 to 3 cups all-purpose flour
1 cup strawberry jam
For the Frosting:
4 oz. cream cheese, room temperature
4 tablespoons salted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons whole milk or heavy whipping cream
2 tablespoons multicolored or red sprinkles


Instructions

To Make the Cookie Dough:
In a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), combine the butter, white sugar, and brown sugar. Beat on high speed until the mixture is light and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl occasionally.
Add the egg and vanilla extract, and mix on medium speed until well combined and fluffy.
Add the salt and baking soda, and mix until just combined. Gradually add the flour, one cup at a time, mixing on low speed until the flour is fully incorporated. The dough should be soft but not sticky.
To Assemble the Cookies:
Preheat the oven to 350°F (175°C). Line two cookie sheets or baking sheets with parchment paper or silicone baking mats.
Using a 1/4 cup scoop, measure out 12 balls of dough.
Hold a ball of dough in one hand and use a round tablespoon to press a deep hole into the center of the dough ball. Spoon 1 tablespoon of strawberry jam into the hole. Carefully seal the edges of the dough around the jam and gently roll the dough back into a ball, smoothing any cracks.
Repeat the process until all 12 dough balls are filled with jam, sealed, and rolled into smooth balls.
Place 6 cookie dough balls on each prepared baking sheet, spacing them evenly.
Bake one sheet at a time for 10-12 minutes, or until the cookies begin to crack on the surface. While the cookies are baking, prepare the frosting.
Allow the cookies to cool completely on the baking sheets before frosting.
To Make the Frosting:
In a large bowl, beat the cream cheese and salted butter together on medium-high speed until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until fully incorporated.
Add the vanilla extract and milk or heavy cream, and continue to beat until the frosting is smooth and spreadable.
To Decorate:
Once the cookies have cooled completely, spread a generous amount of frosting over the top of each cookie.
Sprinkle with multicolored or red sprinkles for a fun, pop tart-inspired finish.
Serve immediately, or store in an airtight container at room temperature for up to 3 days.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes

Nutrition

  • Calories: 420