These Strawberry Pop Tart Cookies are the cutest treat that looks just like a pop tart, with all the same deliciousness but in cookie form! The cookies are made using a really simple sugar cookie recipe. Slice into rectangles before baking, then fill with an easy homemade strawberry jam and cover with glaze and sprinkles!
The base of these cookies only requires a few ingredients that most home bakers will already have to hand. The strawberry filling is really easy to make, but of course, feel free to use a store bought jam or preserve to save time!
I love an easy sugar cookie for the versatility, so feel free to play with the fillings and toppings to suit what you like! You could do a brown sugar cinnamon or a blueberry filled! Honestly just play around with the base recipe to recreate your favorite pop tart flavor in cookie form! They will travel fairly well if packaged correctly, just take care with the glaze as it will stick to anything it touches if it’s not cold!
A HISTORY OF POP TARTS
Here’s a concise history of Pop-Tarts:
- 1963: Kellogg’s begins developing a toaster pastry as a convenient breakfast item.
- 1964: Pop-Tarts are officially introduced to the market on March 26, 1964. Initial flavors include Frosted Strawberry, Frosted Brown Sugar Cinnamon, and Unfrosted Blueberry.
- 1967: Kellogg’s adds Frosted Grape and Frosted Apple Cinnamon to the lineup.
- 1970s: Pop-Tarts gain popularity as a quick and easy breakfast option. The brand starts to expand its flavor offerings, including the introduction of “Toaster Pastries” in regional markets.
- 1980s: Pop-Tarts sees significant growth in sales and market presence. New flavors such as Frosted Chocolate Fudge and Frosted Cherry are introduced.
- 1990s: The brand continues to expand with a variety of new flavors and special editions. Pop-Tarts begin to be marketed more aggressively with various promotional campaigns and advertisements.
- 2001: Pop-Tarts introduces the first “mini” version, called Pop-Tarts Bites.
- 2004: Pop-Tarts celebrates its 40th anniversary with special packaging and promotional events.
- 2006: The brand introduces “Pop-Tarts Crisps,” a new form of the product designed for snacking.
- 2010s: The introduction of more diverse and exotic flavors, including seasonal and limited-edition options, keeps the product fresh and exciting. Pop-Tarts collaborates with various brands and cultural icons for themed editions.
- 2020s: Pop-Tarts continues to innovate with new flavors and formats, including gluten-free and lower-sugar options. The brand maintains its popularity through creative marketing and partnerships.
This timeline showcases the evolution of Pop-Tarts from their inception to their current status as a beloved snack and breakfast item.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use large baking trays for the cookies to bake on. These really don’t spread much so you can bake several on one tray.
- Granulated Sugar
- All Purpose Flour (Plain Flour)
- Unsalted Butter
- Baking Powder
- Vanilla Extract
- Powdered Sugar
- Whole Milk
- Rainbow Sprinkles
For the Strawberry Filling (or use store bought Strawberry Jam/Preserve)
- Strawberries (Fresh or Frozen)
- Lemon Juice
TIPS FOR GREAT Strawberry Pop Tart Cookies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in cookie bars like this.
- Melted Butter: This is what gives these bars that perfectly gooey texture. You can use salted butter in a pinch!
- Glaze: Using whole milk or heavy cream yields the best results. The glaze goes on in a thick layer. If the glaze looks to thin or runny, keep adding powdered sugar until it is thick enough to sit on the cookie without running off.
- Sprinkles: Use any you like, although the stick like rainbow ones are the closest to the OG pop tart! Make sure to sprinkle these on before the glaze has started to harden.
- Filling: The filling is a sort of quick strawberry jam. Feel free to use any store bought variety you like. Making it yourself is really quick and easy. Simply heat the strawberries, lemon juice and sugar with a little flour. Keep stirring on a high heat for 5 minutes then set aside to cool before adding to the cookies.
- Assembly: The cookie dough is really pliable so cutting the rectangles can be a little sticky. If it is too sticky to work with, put the dough in the fridge for 20 minutes to firm up before rolling and slicing. You can use a cookie cutter or just a knife (and a ruler helps to keep the edges straight).
- Bake Time: The cookie should just be turning gold at the edges when removing from the oven. The cookies will continue to bake but you don’t want them dry and overcooked. Let them cool fully before filling and glazing.
For my Strawberry Pop Tart Cookies I use basic large baking trays or sheets. I also recommend a good stand mixer or high speed mixer (like this one) to make the base cookie mixture. If you want more fun pop tart inspired baking recipe ideas, check out my Brown Sugar Pop Tart Bars. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
Storage for my Strawberry Pop Tart Cookies
Because these cookies don’t use a fresh frosting, place in an airtight container and keep in a cool place like your cupboard or pantry. They will keep for up to 3 days this way. A cake tin is a great option if you have one. You can also place in the refrigerator if you have a warmer house or if you want to keep the glaze set well.
To make ahead of time, you can freeze the cookies after baking. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place it in there before freezing. Let thaw in the fridge before filling and covering in the glaze.
Strawberry Pop Tart Cookies
Ingredients
For the Sugar Cookie Dough
- 85 g (6 tbsp) Unsalted Butter
- 100 g (½ cups) Granulated Sugar
- 1 (1) Large Egg
- 2 tsp (2 tsp) Vanilla Extract
- 150 g (1 ¼ cups) All Purpose Flour (Plain Flour)
- ½ tsp (½ tsp) Baking Powder
For the Strawberry Filling (or use store bought)
- 150 g (1 cups) Strawberries Fresh or Frozen
- 1 tbsp (1 tbsp) Lemon Juice
- 1 tbsp (1 tbsp) All Purpose Flour
- 50 g (¼ cups) Granulated Sugar
For the Glaze
- 200 g (1 ⅔ cups) Powdered Sugar
- 2 tbsp (2 tbsp) Milk
- Rainbow Sprinkles
Instructions
- In a large bowl, or the bowl of a stand mixer, beat together the butter and sugar until fully creamed (3 minutes). Add the vanilla and egg and mix again to combine.
- Fold in the flour and baking powder. Place in the refrigerator to firm up for 20 minutes.
- If making the jam, add all ingredients to a small saucepan. Bring to the boil and keep stirring for about 5 minutes until thick and all the fruit has mashed down. Set aside to cool. Once cool enough, place in a container in the refrigerator.
- Pre-heat the oven to 350℉/170℃. Line two large baking trays.
- Remove the cookie dough from the refrigerator. On a lightly floured surface, roll to 1/4 thick. Slice into about 20 rectangles (I find it easiest to divide the dough into two balls and then cut 10 rectangles from each). A ruler helps if you want them to be more even!
- Place the cookies onto the lined baking trays. They do not spread much so only need to be placed about an inch apart. Bake 12-15 minutes. Let cool on a wire rack.
- Once cool, pair up the cookies. Spread one side of a cookie with a teaspoon or so of the strawberry jam and sandwich together with a similar sized cookie. Repeat for all.
- Once all cookies are filled, make the glaze by combining the milk and powdered sugar. The glaze should be so thick it is spreadable but won't slip off the cookies. Spread over the top of each sandwich cookie and top with some rainbow sprinkles. Let set in the refrigerator before serving!
