Hey there, baking buddies! Are you ready for a treat that’s as easy as it is delicious? These Strawberry Pop Tart Cookies are a game-changer. Forget those overly processed store-bought versions – these homemade beauties are bursting with fresh strawberry flavor, have a melt-in-your-mouth texture, and are surprisingly quick to whip up. Imagine biting into a perfectly buttery, flaky cookie, with a sweet and tangy strawberry jam center – pure bliss! This recipe delivers all the nostalgic charm of a pop tart but with a delightful cookie twist. The subtle almond extract adds a sophisticated touch, complementing the strawberries perfectly.

Whether you’re a seasoned baker or a kitchen novice, these cookies are a fantastic recipe for any occasion; they’re perfect for a casual afternoon snack, a bake sale, or even a special birthday celebration. Trust me, the taste and texture will have everyone asking for more. You’ll love the ease of preparation, the beautiful presentation, and most importantly, the incredible taste. Prepare to be transported back to childhood with a modern, upgraded twist. Get ready to impress your friends and family, and indulge in a little bit of sweet happiness!

What You’ll Need

This recipe brings together simple ingredients to create an extraordinary cookie. Here’s what you’ll need:

2 Large Eggs: These bind the ingredients and add richness to the cookies.
1 Cup Strawberry Preserves: Choose a high-quality preserves for the best flavor. Seedless is preferred for a smoother texture.
3 Cups All-Purpose Flour: Provides the structure for our delightful cookies.
1/2 Teaspoon Almond Extract: Adds a subtle, sophisticated flavor that complements the strawberries beautifully.
2 Teaspoons Baking Powder: The leavening agent that gives the cookies their light and airy texture.
3 Tablespoons Cornstarch: Helps create a tender crumb and prevents the cookies from becoming too dense.
1 Cup Granulated Sugar: Provides sweetness and helps brown the cookies nicely.
1/2 Teaspoon Kosher Salt: Enhances the flavors and balances the sweetness.
1 1/2 Cups Powdered Sugar: Used for dusting, adding sweetness and a beautiful finish.
1 Cup Sanding Sugar or Sprinkles: For added texture and visual appeal (optional).
2 1/2 Teaspoons Vanilla Extract: A classic flavor enhancer.
1 Cup (2 sticks) Salted Butter: The foundation of the flaky, buttery texture. Make sure it’s softened to room temperature.
3 Tablespoons Milk or Heavy Cream: Adds moisture and helps create a tender crumb.
2 Tablespoons Whole Milk: For extra richness and moisture.

Step-by-Step Instructions

Let’s get baking! Follow these steps for perfectly delightful Strawberry Pop Tart Cookies:

Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. A stand mixer or hand mixer works perfectly here. Make sure the butter is truly softened; this will ensure a smooth, creamy texture.
Add Eggs and Extracts: Beat in the eggs one at a time, then stir in the almond and vanilla extracts. Scrape down the sides of the bowl to incorporate everything evenly.
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. This ensures the dry ingredients are evenly distributed.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Assemble the Cookies: Divide the dough in half. On a lightly floured surface, roll out each half into a rectangle about 1/8 inch thick. If the dough is too sticky, chill it for 15-20 minutes before rolling.
Spread the Filling: Spread half of the strawberry preserves evenly over one rectangle of dough. Leave about a half-inch border.
Top and Cut: Carefully place the second rectangle of dough on top of the preserves. Press gently to seal the edges. Using a sharp knife or pizza cutter, cut the dough into squares or rectangles.
Bake: Place the cookies on the prepared baking sheets, leaving a little space between each one. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them to prevent overbaking. Oven temperatures can vary.
Cool and Dust: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar and add sanding sugar or sprinkles for an extra touch of sweetness and visual appeal.

Tips for Success

For perfectly delightful Strawberry Pop Tart Cookies, here are a few tips to keep in mind:

Room Temperature Butter is Key: Ensure your butter is softened to room temperature for optimal creaming and a smooth cookie dough.
Don’t Overmix the Dough: Overmixing develops gluten, leading to tough cookies. Mix until just combined.
Chill the Dough (If Needed): If the dough is too sticky to roll out, chill it in the refrigerator for 15-20 minutes.
Evenly Spread the Filling: Make sure to distribute the strawberry preserves evenly to avoid unevenly baked cookies.
Watch for Browning: Keep an eye on the cookies while baking to prevent over-browning. Oven temperatures can vary, so adjust baking time as needed.

Variations to Try

Feel free to experiment and customize these cookies to your liking! Here are some ideas:

Raspberry or Blackberry Filling: Substitute raspberry or blackberry preserves for a different flavor profile.
Lemon Glaze: Add a zesty lemon glaze after the cookies have cooled for an extra layer of flavor.
Chocolate Chunk Addition: Fold in some semi-sweet chocolate chunks for a decadent twist.
Gluten-Free Flour Blend: Use a gluten-free all-purpose flour blend for a gluten-free version. You might need to adjust the liquid slightly.
Spiced Cookies: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.

Storing and Reheating

Store your Strawberry Pop Tart Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container or bag for up to 2 months. To reheat, simply microwave for a few seconds or bake at a low temperature (300°F) until warmed through. Avoid over-reheating, which can make the cookies dry.

Frequently Asked Questions

Here are some common questions about these delectable cookies:

Q: Can I use unsalted butter? A: Yes, you can use unsalted butter, but you’ll need to add a pinch of salt to the dough to compensate for the lack of salt in the butter.
Q: How long do the cookies keep? A: Stored properly in an airtight container at room temperature, the cookies will keep for up to 3 days. Frozen cookies can last up to 2 months.
Q: Can I use a different type of jam? A: Absolutely! Experiment with other fruit jams, such as apricot, raspberry, or blackberry, for a delightful variation.
Q: What if my cookies are too dry? A: This can happen if you overbake them. Try reducing the baking time slightly next time. You can also add a tablespoon or two of milk to the dough to increase moisture.
Q: Can I make these cookies ahead of time? A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking.

The Final Word

These Strawberry Pop Tart Cookies are a delightful treat that combines the nostalgia of pop tarts with the homemade goodness of cookies. The perfect balance of buttery, flaky texture and sweet strawberry filling makes them irresistible. With simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all levels. So, gather your ingredients, and get ready to create a batch of these delightful cookies. Don’t forget to share your baking experience and leave a comment below – I’d love to hear how yours turned out! Happy baking!

Strawberry Pop Tart Cookies

Delicious cookies that capture the essence of strawberry pop tarts.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Servings 24 cookies

Calories 200 kcal

Equipment

Mixing bowls Several sizes for different ingredients
Baking Sheet Parchment paper recommended
Cookie scoop For even-sized cookies

Ingredients

Fresh Ingredients

2 large Eggs
1 cup Strawberry preserves

Dry Ingredients & Spices

3 cups All-purpose flour
0.5 tsp Almond extract
2 tsp Baking powder
3 tbsp Cornstarch
1 cup Granulated sugar
0.5 tsp Kosher salt

Dairy & Sweeteners

1 cup Butter, salted Softened
3 tbsp Milk or heavy cream
2 tbsp Whole milk
1.5 cups Powdered sugar
1 Sanding sugar or sprinkles
2.5 tsp Vanilla Extract

Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter (ing_9) and granulated sugar (ing_7) until light and fluffy.
Beat in the eggs (ing_1) one at a time, then stir in the vanilla (ing_14).
In a separate bowl, whisk together the flour (ing_3), baking powder (ing_5), cornstarch (ing_6), and salt (ing_8).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the strawberry preserves (ing_2).
Roll dough into 1-inch balls and place them on the prepared baking sheets. Bake for 10-12 minutes, or until edges are lightly golden.
While cookies are still warm, whisk together the powdered sugar (ing_12) and a little milk (ing_10 or ing_11) to make a glaze. Drizzle over the cookies.
Immediately sprinkle with sanding sugar or sprinkles (ing_13) before the glaze sets.

Notes

For best results, use softened butter. Adjust baking time depending on your oven.

Delightful Homemade Strawberry Pop Tart Cookies