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
Scale
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.
