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Easy Strawberry Pop-Tarts Cookies

chef Laya
These Easy Strawberry Pop-Tarts Cookies are soft, buttery cookies made with strawberry flavor, sweet jam, and pieces of Strawberry Pop-Tarts. Finished with a simple pink glaze and colorful sprinkles, they are a fun, nostalgic dessert for parties, lunchboxes, bake sales, and everyday baking.
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Prepr Time 20 minutes
Cooking Time 12 minutes
30 minutes
ToTal Time 1 hour 2 minutes
Type of plate Dessert
kitchen American
Serving 12

Ingredients
  

Cookie dough:

  • - 2 1/2 cups all-purpose flour
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon salt
  • - 1 cup unsalted butter softened
  • - 3/4 cup granulated sugar
  • - 1 large egg
  • - 1 teaspoon vanilla extract
  • - 4 Strawberry Pop-Tarts finely chopped

Strawberry filling:

  • - 1/2 cup thick strawberry jam or preserves

Glaze:

  • - 1 cup powdered sugar
  • - 1–2 tablespoons milk
  • - 1/2 teaspoon vanilla extract
  • - 1 teaspoon strawberry jam or strawberry powder optional
  • - 1–2 drops pink food coloring optional

Decoration:

  • - Rainbow sprinkles or pink sugar optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the softened butter and granulated sugar until light and creamy, about 2–3 minutes.
  • Beat in the egg and vanilla extract until smooth.
  • Gradually add the dry ingredients and mix just until a soft dough forms. Do not overmix.
  • Gently fold in the chopped Strawberry Pop-Tarts.
  • Cover the dough and chill it for 30 minutes. Chilling makes the dough easier to handle and helps reduce spreading.
  • Scoop the dough into 24 portions. Flatten each portion slightly and place about 1 teaspoon of strawberry jam in the center of half of the portions.
  • Cover each filled portion with another piece of dough. Pinch the edges closed and gently roll or press the cookies to seal the filling inside.
  • Place the cookies on the prepared baking sheets, leaving about 2 inches between them.
  • Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  • Make the glaze by whisking the powdered sugar, milk, vanilla extract, and optional strawberry flavoring in a small bowl. Add the milk gradually until the glaze is smooth and thick but spreadable.
  • Add optional pink food coloring and mix until the glaze reaches the desired color.
  • Spread or drizzle the glaze over the cooled cookies. Add sprinkles or pink sugar while the glaze is still wet.
  • Allow the glaze to set for 15–20 minutes before serving.

Notes

Use thick strawberry jam or preserves so the filling is less likely to leak. - If the dough becomes too soft while shaping, chill it for another 10–15 minutes. - Do not glaze warm cookies because the icing may melt and slide off. - Store fully cooled cookies in an airtight container at room temperature for up to 3 days, unless the glaze contains a perishable dairy ingredient. - For freezing, freeze undecorated cookies in an airtight freezer-safe container and decorate after thawing.