Go Back
–+ servings
Strawberry Pop Tart Cookies

Strawberry Pop Tart Cookies

These 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!
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 Cookies
Author: Florence Jackson

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!