If you have a soft spot for nostalgic treats that combine the best of cookies and classic pop tarts, then you are going to absolutely adore this Strawberry Pop Tart Cookies Recipe. These beauties are a perfect marriage of buttery cookie dough bursting with strawberry flavor, white chocolate sweetness, and a luscious jam center, all finished with a gorgeous pink glaze and a little sparkle of sprinkles. This recipe makes a fun and irresistible snack that feels both homemade and a little bit special—ideal for sharing with friends or indulging in a cozy moment by yourself.
Ingredients You’ll Need
Gathering these ingredients is like prepping for a little celebration in your kitchen. Each element is simple, yet key to building layers of flavor and texture—the butter and sugars create a tender base, the freeze-dried strawberries add vivid bursts of fruity tang, and the white chocolate chips melt into pockets of creamy delight.
- 1/2 cup unsalted butter, softened: The foundation for rich, tender cookie dough with perfect spread and texture.
- 1/2 cup granulated sugar: Adds the classic sweetness and helps with that golden-brown color on the edges.
- 1/2 cup brown sugar, packed: Brings a subtle molasses flavor for warmth and chewiness.
- 1 large egg: Binds ingredients and gives the dough structure while keeping it soft.
- 1 tsp vanilla extract: Adds a fragrant depth to make every bite cozy and inviting.
- 1 3/4 cups all-purpose flour: The main dry ingredient providing the cookie’s body and crumb.
- 1/2 tsp baking powder: Helps the cookies rise gently for a soft, tender crumb.
- 1/4 tsp baking soda: Balances acidity and aids in browning.
- 1/4 tsp salt: Enhances all the sweetness and rounds out flavors.
- 1/2 cup finely chopped freeze-dried strawberries: Offers bright strawberry flavor and a slight crunch without extra moisture.
- 1/2 cup white chocolate chips: Melts throughout the dough creating creamy pockets of sweetness.
- 1/2 cup strawberry jam or preserves: The star filling that brings the pop tart magic to life inside each cookie.
- 1 cup powdered sugar: Used in the glaze to add smooth sweetness and a lovely finish.
- 2 tbsp milk (add more if needed): Thins the glaze for easy drizzling or spreading over the cookies.
- 1/2 tsp vanilla extract: Flavors the glaze with a delicate note that ties everything together.
- Pink food coloring (optional): Gives the glaze that irresistible pop tart look with a rosy hue.
- Sprinkles (optional): Adds fun and festive texture on top to wow your guests.
How to Make Strawberry Pop Tart Cookies Recipe
Step 1: Make the Dough
Start by creaming the softened butter with both sugars until the mixture turns light and fluffy—that’s your secret to soft, tender cookies. Next, mix in the egg and vanilla extract, combining everything thoroughly. In another bowl, whisk your flour, baking powder, baking soda, and salt, then gradually add these dry ingredients into your butter mixture. Finally, fold in the finely chopped freeze-dried strawberries and white chocolate chips. These add vibrant bursts of flavor and creamy sweetness in every bite.
Step 2: Assemble the Cookies
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper for easy clean-up. Take about two tablespoons of dough and roll it into a ball. Press down gently to flatten and create a small indentation in the center. Spoon a dollop of strawberry jam right into this little pocket, then carefully seal the jam inside by wrapping the dough around it and reshaping into a neat ball. Place each cookie two inches apart on your baking sheet to allow room for baking.
Step 3: Bake the Cookies
Bake the cookies for 12 to 14 minutes or until the edges turn lightly golden. The centers should remain soft—perfect for that pop tart texture feel. Let them cool on the baking sheet for about 5 minutes to firm up slightly, then transfer them to a wire rack so they can cool completely. This step is key to avoid breaking your beautiful cookies during glazing.
Step 4: Glaze and Decorate
While the cookies cool, prepare your glaze by whisking together powdered sugar, milk, vanilla extract, and a few drops of pink food coloring until smooth and shiny. If the glaze is too thick, add a bit more milk to get it just right for drizzling or spreading. Once your cookies have cooled, generously glaze the tops, then sprinkle with colorful sprinkles before the glaze sets—adding that fun pop tart flair that everyone will love.
How to Serve Strawberry Pop Tart Cookies Recipe
Garnishes
To really elevate your Strawberry Pop Tart Cookies Recipe, consider garnishing with extra freeze-dried strawberry crumbs or edible glitter for a delicate sparkle. A light dusting of powdered sugar right before serving can also refresh the glaze and add charm.
Side Dishes
These cookies shine best with a simple side like a tall glass of cold milk, a cup of hot tea, or a scoop of vanilla ice cream to balance their sweet richness. Breakfast brunch spreads also love the playful pop tart vibes they bring to the table.
Creative Ways to Present
For celebrations, stack the cookies in a pretty jar or arrange them in a colorful tin with parchment paper. Tie each with a ribbon or present on a cake stand with fresh strawberries for an eye-catching display that guests will find irresistible before even tasting.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Pop Tart Cookies Recipe treats can be kept in an airtight container at room temperature for up to 4 days. Make sure they are completely cooled before storing to prevent the glaze from becoming sticky or melting.
Freezing
If you want to save these delights for longer, freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They freeze beautifully for up to 3 months and thaw quickly at room temperature, glazing still intact.
Reheating
To bring a bit of that fresh-baked warmth back, gently warm the cookies in a 300°F oven for 5 minutes. This revives the softness and gives your strawberry jam center that fresh-out-of-the-oven gooeyness again without melting the glaze.
FAQs
Can I substitute fresh strawberries for freeze-dried in this recipe?
Fresh strawberries contain more moisture, which can alter the dough’s texture and baking results. Freeze-dried strawberries are ideal because they offer intense flavor without extra wetness, keeping your cookies perfectly tender and crumbly.
Is it possible to make these cookies gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend that is 1:1 in substitution. Just be mindful that different blends absorb moisture differently, so you might need to adjust the dough consistency slightly.
What if I don’t have white chocolate chips—can I use regular chocolate chips?
Absolutely! Using regular or even strawberry-flavored chocolate chips will add their own unique twist. White chocolate is traditional and complements the strawberry flavor beautifully, but feel free to get creative!
How do I prevent the jam from leaking while baking?
Make sure to completely seal the jam inside by pinching the edges of the dough well and reshaping into a tight ball. Don’t use too much jam per cookie—just a small spoonful is enough to avoid leaks.
Can these cookies be made vegan?
To make this recipe vegan, substitute the butter with a plant-based alternative, use a flax or chia egg in place of the egg, and ensure your white chocolate chips and jam are vegan-friendly. The texture will be slightly different but still delicious!
Final Thoughts
I can’t recommend this Strawberry Pop Tart Cookies Recipe enough if you’re looking for a delightful and fun-baked treat with layers of strawberry goodness and a soft, tender crumb. It’s a recipe that looks special but is surprisingly straightforward, making it a winner for any occasion or just a sweet pick-me-up. So go ahead—give it a try and share the joy of homemade strawberry pop tart magic!
Print
Strawberry Pop Tart Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Pop Tart Cookies combine the classic sweet and fruity flavors of strawberry pop tarts into a soft, buttery cookie. Featuring freeze-dried strawberries, white chocolate chips, and a luscious strawberry jam center, these cookies are finished with a vibrant pink glaze and optional sprinkles for a fun, nostalgic treat perfect for any occasion.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup finely chopped freeze-dried strawberries
- 1/2 cup white chocolate chips
Filling
- 1/2 cup strawberry jam or preserves
Glaze
- 1 cup powdered sugar
- 2 tbsp milk (add more if needed)
- 1/2 tsp vanilla extract
- Pink food coloring (optional)
- Sprinkles (optional)
Instructions
- Make the Dough: Cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the finely chopped freeze-dried strawberries and white chocolate chips carefully to distribute evenly.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take 2 tablespoons of the cookie dough and roll it into a ball. Flatten the ball slightly and create an indentation in the center. Add a small dollop of strawberry jam in the indentation, then carefully seal the dough around the jam, reforming it into a ball shape. Place the filled cookies on the prepared baking sheet about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes or until the edges turn a light golden color. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Glaze and Decorate: In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and pink food coloring if using, until the glaze is smooth and pourable. Drizzle or spread the glaze over the cooled cookies. While the glaze is still wet, add sprinkles on top if desired. Allow the glaze to set before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better dough texture.
- Freeze-dried strawberries provide concentrated flavor without adding moisture—do not substitute with fresh or dried strawberries.
- Seal the jam well inside the dough to prevent it from leaking out during baking.
- Adjust the glaze thickness by adding a little more milk if it’s too thick or more powdered sugar if too thin.
- Store the cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
