Joyfully reminiscent of a beloved childhood treat but all grown up, these Strawberry-Filled Pop Tart Cookies are the ultimate combination of classic flavors and home-baked goodness. Imagine buttery, tender cookie dough wrapped around a bright jammy center and finished with a thick swirl of tangy, creamy frosting. Every bite bursts with nostalgia and delight, making this recipe a guaranteed crowd-pleaser for bake sales, lunchboxes, or whenever you crave a sweet pick-me-up. Get ready to fall in love with these Strawberry-Filled Pop Tart Cookies!

Strawberry-Filled Pop Tart Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberry-Filled Pop Tart Cookies lies in their simple ingredients, each playing a special part in creating their signature flavor and soft, irresistible texture. Gather these essentials before you get started—they’ll make all the difference!

Butter (1 cup, softened): The base for a rich, tender cookie with unbeatable flavor.
White sugar (3/4 cup): Essential for sweetness and that light, classic crumb.
Light brown sugar (3/4 cup, packed): Adds a hint of caramel flavor and extra moisture.
Egg (1 large): Binds the dough and enriches the cookies.
Vanilla extract (1 teaspoon): Rounds out the sweetness with cozy, aromatic depth.
Kosher salt (1/2 teaspoon): Brightens flavors and keeps the sweets from tasting flat.
Baking soda (1 teaspoon): Gives the cookies just the right amount of lift.
All-purpose flour (2 1/2 cups): Provides structure for a cookie that’s sturdy enough to hold the jam but still soft.
Strawberry jam (1 cup): The star filling, adding a burst of fruity flavor with every bite.
Cream cheese (4 oz, softened): For a frosting that’s creamy and slightly tangy—so good against the sweet cookie.
Butter for frosting (4 tablespoons, softened): Ensures your frosting is ultra smooth and fluffy.
Powdered sugar (3 cups): Creates that lush, classic frosting texture.
Vanilla extract for frosting (1 teaspoon): Keeps the frosting extra flavorful.
Heavy whipping cream (2 tablespoons): Helps your frosting whip up to the perfect creamy consistency.
Sprinkles (as needed): Because what’s a pop tart without a colorful touch of fun on top?

How to Make Strawberry-Filled Pop Tart Cookies

Step 1: Prepare Your Baking Sheets

Preheat your oven to 350°F and line two cookie sheets with silicone baking mats. The mats make sure these hefty cookies come off cleanly and keep their perfect shape—no sticking, no crumbling!

Step 2: Cream the Butter and Sugars

In a stand mixer fitted with the paddle attachment, beat together the butter, white sugar, and light brown sugar on high for about 3 minutes, until it looks light and fluffy. This step gives you irresistibly soft cookies with great height, so don’t cut it short!

Step 3: Add the Wet Ingredients

Drop the mixer speed to medium and blend in the egg and vanilla extract. Your dough will become glossy and a little sticky at this stage—the perfect base for the next ingredients.

Step 4: Mix in the Dry Ingredients

Now, sprinkle in the salt and baking soda, mixing just until they disappear. With the mixer on low, add the flour in three batches. Go slow so you don’t overwork the dough, which keeps the cookies tender rather than tough.

Step 5: Shape and Fill the Cookies

Divide the dough into 12 even pieces (each about 1/4 cup). Roll each piece into a ball, then use the back of a spoon or your cookie scoop to make a deep well in the center. Spoon a generous tablespoon of strawberry jam into each indentation, then very gently pinch and fold the dough over the jam to seal it inside. Roll gently between your palms to smooth out any cracks (don’t worry if you see a few—think of them as personality!).

Step 6: Bake to Perfection

Arrange 6 cookie dough balls per baking sheet, leaving space since these cookies are hearty. Bake for 10-12 minutes, or until the cookies are just golden and the edges look set. If you notice a few cracks or jam peeking out, that’s all part of their charm. Let them cool completely on the tray to finish setting up before frosting.

Step 7: Make the Creamy Frosting

Beat the cream cheese and butter together until super smooth. Add in the powdered sugar a cup at a time (to avoid a sugar blizzard on your counter!), then pour in the vanilla extract and whipping cream. Whip until light, fluffy, and spreadable. Resist the urge to eat right out of the bowl—you’ll want every swoop for your cookies.

Step 8: Frost and Decorate

Once the cookies are completely cool, slather them with a thick layer of frosting. Shower with colorful sprinkles to capture that throwback pop tart magic. Now, stand back and admire your work before diving in!

How to Serve Strawberry-Filled Pop Tart Cookies

Garnishes

For a true pop tart experience, classic rainbow or pastel nonpareils are the way to go, adding color and whimsy. Want to get fancy? Try freeze-dried strawberry pieces or even a drizzle of white chocolate. The frosting is your canvas—don’t be afraid to play!

Side Dishes

Keep things playful by serving Strawberry-Filled Pop Tart Cookies alongside a tall glass of cold milk or a velvety cup of hot cocoa. For brunch, pair with fresh berries or a tangy fruit salad to balance all the sweet goodness.

Creative Ways to Present

Stack the cookies high on a retro cake stand or arrange in cute paper bakery bags for homemade gifts. For kids’ parties, set up a “decorate your own” station with bowls of frosting and a variety of sprinkles—everyone will want in on the fun!

Make Ahead and Storage

Storing Leftovers

Store any unfrosted or frosted Strawberry-Filled Pop Tart Cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you’re stacking them, place a layer of wax paper or parchment in between to keep that lovely frosting intact.

Freezing

You can freeze the baked (unfrosted) cookies for up to 2 months—just let them cool, then seal tightly in a freezer-safe container or zip bag. Thaw overnight at room temperature, whip up fresh frosting, and decorate when you’re ready to serve.

Reheating

To recapture that just-baked magic, warm cookies (unfrosted) in a 300°F oven for 3-5 minutes. If frosted, let them come to room temperature and enjoy as is, or try a quick 10-second microwave zap to soften the centers without melting the icing.

FAQs

What’s the best strawberry jam to use for Strawberry-Filled Pop Tart Cookies?

Go for a thick, high-quality strawberry jam—you want it to stay put as a luscious center, not ooze out. Avoid super runny or watery preserves for the neatest results.

Can I make these with other jam flavors?

Absolutely! Raspberry, blueberry, or even apricot jam all work beautifully. Mix things up with two flavors in one batch for a colorful cookie tray.

How do I keep the cookies from cracking too much when baking?

A few small cracks are normal! To minimize them, make sure not to overfill with jam and roll the filled dough gently to seal. Also, don’t overbake—the cookies continue to set as they cool.

Is it okay to use a hand mixer instead of a stand mixer?

Definitely! A hand mixer works just fine. It may take a little extra time to get the butter and sugars nice and fluffy, but the results will still be delicious.

Can I frost the cookies while they’re still warm?

Wait until the cookies are fully cool before frosting—otherwise the frosting can melt and slide right off. A little patience here pays off with picture-perfect cookies!

Final Thoughts

Few things spark as much joy as biting into a freshly baked Strawberry-Filled Pop Tart Cookie. With their gooey jam centers, rich frosting, and playful sprinkles, these cookies are pure happiness from start to finish. Trust me, once you experience how easy they are to bake and share, they’ll become your go-to treat for every special moment—and a few ordinary ones, too!