Description
Okay, so remember eating Pop Tarts as a kid and thinking they were the pinnacle of breakfast technology? Well, someone said “what if we took that concept and made it BETTER, BIGGER, and from scratch?” These Strawberry Pop Tart Sugar Cookies are basically giant, homemade, stuffed sugar cookies that look like they came from a fancy bakery but taste like your childhood got a glow-up. We’re talking buttery sugar cookies sandwiched around real strawberry jam, topped with vanilla glaze and those iconic rainbow sprinkles that make everything better. They’re soft, sweet, jammy in the middle, and so pretty you’ll want to take 47 photos before eating them. I brought these to a potluck once and three people asked if I’d bought them from a specialty cookie shop. Another person ate four and then asked for the recipe while still chewing. No shame in that game.
Ingredients
For the Sugar Cookie Dough:
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional but adds that Pop Tart authenticity)
For the Filling:
- 3/4 to 1 cup strawberry jam (NOT jelly—you need the thickness of jam)
- Use good quality jam with real fruit chunks for best results
- Pro tip: Strawberry preserves work even better because they’re thicker
For the Glaze:
- 2 cups powdered sugar
- 3–4 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
- Food coloring (optional—keep it white or make it pink)
For Decoration:
- Rainbow nonpareils (those tiny ball sprinkles)
- You can also use jimmies, sanding sugar, or any festive sprinkles your heart desires
Equipment:
- Rolling pin
- Cookie cutters (rectangular or oval work best, about 3-4 inches)
- Or just use a knife and cut rectangles freehand like a rebel
- Baking sheets
- Parchment paper
- Fork (for crimping edges)
Instructions
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl (or stand mixer with paddle attachment), beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Like, really fluffy. This is where the tender texture comes from.
Beat in the egg, vanilla, and almond extract (if using) until fully combined and smooth.
Add the flour mixture in two additions, mixing on low speed until just combined. Don’t overmix or your cookies will be tough—and we’re not trying to make hockey pucks here.
Divide the dough in half, shape each half into a flat disc, wrap tightly in plastic wrap.
Refrigerate for at least 1 hour, or up to 3 days. Chilled dough is easier to roll and holds its shape better.
If your jam is super runny, cook it in a small saucepan over medium heat for 5-7 minutes to reduce it slightly. You want it thick enough that it won’t leak everywhere.
Let it cool completely before using. Warm jam will make the dough soggy and your life difficult.
Transfer to a piping bag or zip-top bag for easier application. Or just use a spoon—we’re not here to judge.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Remove one disc of dough from the fridge. Let it sit for about 5 minutes so it’s not rock-hard.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Not too thin or they’ll break, not too thick or they won’t cook evenly.
Cut out rectangles (about 3×4 inches) or use an oval cookie cutter. You need an EVEN number of shapes because you’re making sandwiches.
Place half of the cutouts on your prepared baking sheets—these will be your bottoms.
Important: Keep the other half (your tops) on a separate plate in the fridge while the bottoms bake.
Add about 1-2 tablespoons of jam to the center of each bottom cookie, leaving a 1/4-inch border around the edges.
Don’t overfill or the jam will explode out the sides during baking and you’ll have a sticky mess. Less is more here.
Spread the jam slightly with the back of a spoon, keeping that border clear.
Take your chilled top cookie pieces and place them over the jam-covered bottoms.
Press the edges together gently but firmly. You’re sealing in that jammy goodness.
Use a fork to crimp around the edges, creating that classic Pop Tart pattern. Press down firmly to really seal—this is not just decorative, it’s structural.
Optional: Poke a few holes in the top with a toothpick or fork to allow steam to escape. This prevents jam explosions, though honestly, a little explosion never hurt anyone.
Bake for 12-15 minutes until the edges are just barely starting to turn golden. The tops should still look pale—they won’t brown much.
Don’t overbake. These should be soft cookies, not crunchy crackers.
Let cool on the baking sheet for 5 minutes—they’re fragile when hot.
Transfer to a wire rack and let cool completely before glazing. If you glaze warm cookies, the glaze will melt and slide right off.
In a medium bowl, whisk together powdered sugar, 3 tablespoons milk, vanilla, and salt. Add more milk a teaspoon at a time until you reach a thick but spreadable consistency. It should be like thick honey.
If you want pink glaze, add a tiny drop of pink or red food coloring.
Spread or pipe the glaze over the top of each cooled cookie, leaving a small border around the edges.
IMMEDIATELY add your rainbow sprinkles while the glaze is still wet. If you wait, they won’t stick.
Let the glaze set for about 30 minutes until it’s no longer tacky.
Try not to eat all of them. This is the hardest step.
Notes
These are perfect as-is, but here are some ways to elevate the experience:
- Serve with a glass of cold milk (the only acceptable beverage pairing)
- Pack in lunch boxes for the coolest lunch ever
- Arrange on a colorful platter for birthday parties
- Warm slightly in the microwave for 10 seconds to make the jam gooey again
- Serve alongside ice cream for a cookie-jam sundae situation
- Package in clear cellophane bags tied with ribbon for gifts
- Stack them high on a cake stand for visual impact
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~280 kcal
- Sugar: ~26g
- Sodium: ~180mg
- Fat: ~12g
- Carbohydrates: ~42g
- Protein: ~3g