The Ultimate Strawberry Pop Tart Sugar Cookies: A Nostalgic Treat, Reimagined

Is there anything more iconic than the humble, foil-wrapped Pop-Tart? For generations, it has been the quintessential quick breakfast, the after-school snack, the secret midnight treat. That sweet, jammy filling encased in a slightly crisp, endlessly comforting pastry is a flavor memory etched into our collective consciousness. But what if you could capture that exact same feeling of joy and nostalgia, but in the form of a soft, chewy, utterly irresistible homemade sugar cookie? What if you could create a dessert that feels both thrillingly new and comfortingly familiar? That is the magic of Strawberry Pop Tart Sugar Cookies.

This recipe is more than just a list of ingredients and steps; it’s a culinary time machine. It takes the simple, beloved components of a strawberry Pop-Tart—the buttery crust, the sweet-and-tart strawberry filling, the simple glaze—and reinterprets them into a cookie that is somehow even more delightful. We’re ditching the toaster and preheating our ovens for a from-scratch adventure that fills your kitchen with an aroma so wonderful, it might just be the best part of your day. These cookies are soft-baked, packed with pockets of gooey strawberry jam, studded with cheerful rainbow sprinkles, and finished with a sweet vanilla glaze that hardens just enough to mimic that classic Pop-Tart frosting. They are the perfect fusion of a classic sugar cookie and your favorite toaster pastry, creating a dessert that is guaranteed to be the star of any bake sale, birthday party, or cozy night in.

The beauty of this recipe lies in its approachability. You don’t need to be a professional pastry chef to achieve spectacular results. We use a straightforward sugar cookie base as our canvas, a dough that is forgiving and easy to work with. The real “wow” factor comes from the technique of enclosing the jam within the dough, ensuring every single bite is bursting with flavor. Whether you’re making these with kids who will love the colorful sprinkles or for a gathering of friends who will be instantly transported back to their childhood, these Strawberry Pop Tart Sugar Cookies are a guaranteed crowd-pleaser. Let’s dive in and create a batch of these unforgettable treats.

The Cultural Phenomenon of the Pop-Tart

Before we preheat the oven, it’s worth taking a moment to appreciate the cultural icon we’re paying homage to. The Pop-Tart was invented by Kellogg’s in the 1960s as a response to Post’s “Country Squares.” In a now-legendary corporate race, Kellogg’s rushed its product to market, launching it in Cleveland in 1964 without any market testing. The original flavors—Strawberry, Blueberry, Brown Sugar Cinnamon, and Apple Currant—sold out almost immediately. The strawberry flavor, with its vibrant pink filling and white frosting with rainbow sprinkles, quickly became the undisputed champion.

Its success wasn’t just about taste; it was about convenience and marketing. It was a space-age food, a preserved pastry that could be heated in a brand-new appliance found in nearly every American home: the toaster. It was advertised directly to children through Saturday morning cartoons, cementing its place as a fun, rebellious food (often eaten raw, straight from the foil packet). This recipe taps directly into that powerful nostalgia, offering a homemade, elevated version that honors its legacy while allowing you to control the quality of every ingredient.

Ingredients for Strawberry Pop Tart Sugar Cookies

The ingredient list is simple, but each component plays a crucial role in building that authentic Pop-Tart flavor and texture.

For the Sugar Cookie Dough:

• 2 ¾ cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened to room temperature
• 1 ¼ cups granulated sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• ½ cup rainbow sprinkles (jimmies work best, nonpareils can bleed color)

For the Strawberry Filling:

• ⅔ cup high-quality strawberry jam or preserves
• 1 tbsp cornstarch
• 1 tbsp water

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk or heavy cream
• ½ tsp vanilla extract
• A pinch of salt
• Additional rainbow sprinkles for decoration

Instructions for the Perfect Cookies

1. Prepare the Strawberry Filling: In a small saucepan, whisk together the strawberry jam, 1 tablespoon of cornstarch, and 1 tablespoon of water until the cornstarch is fully dissolved. Place the saucepan over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3-5 minutes. It should coat the back of a spoon. Remove from heat and transfer to a small bowl to cool completely. This step is crucial as it prevents the jam from leaking out of the cookies during baking.
2. Make the Cookie Dough: In a medium bowl, whisk together the 2 ¾ cups of flour, 1 teaspoon of cornstarch, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light, fluffy, and pale in color.
3. Combine Wet and Dry Ingredients: Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl as needed. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just begins to form. Before it fully comes together, add the ½ cup of rainbow sprinkles and mix until a soft, cohesive dough forms. Be careful not to overmix.
4. Chill the Dough: This is a non-negotiable step for the perfect texture. Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour, or up to 2 days. Chilling the dough solidifies the butter, which prevents the cookies from spreading too much and allows the flavors to meld.
5. Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
6. Assemble the Cookies: Using a standard cookie scoop (about 1.5 tablespoons of dough), portion out the chilled dough. Roll each portion into a ball. Using your thumb or the back of a small spoon, make a deep, wide indentation in the center of each dough ball. Fill the indentation with about ½ to 1 teaspoon of the cooled strawberry filling. Take another equal-sized portion of dough, flatten it slightly in your palm, and place it over the filling-topped dough. Gently press and seal the edges all the way around, ensuring no filling is exposed. Roll it gently in your hands to form a smooth, sealed ball. Place the stuffed cookie balls on the prepared baking sheets, spacing them about 2-3 inches apart as they will spread.
7. Bake to Perfection: Bake for 10-12 minutes. The cookies are done when the edges are just barely starting to turn a light golden brown. The centers will still look very soft – this is what you want for a soft and chewy cookie! Do not overbake.
8. Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They are very fragile while warm, so handle with care.
9. Glaze and Decorate: Once the cookies are completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk/cream, vanilla extract, and salt. Add more milk, one teaspoon at a time, until you reach a thick but pourable consistency. Drizzle the glaze over the cooled cookies and immediately top with more rainbow sprinkles. The glaze will set within 30 minutes.

Pro Tips for Success

• Room Temperature is Key: Using room temperature butter and egg is critical for properly creaming the ingredients, which incorporates air into the dough and leads to a better texture.
• Don’t Skip the Cornstarch: The cornstarch in the dough is the secret to an ultra-soft, bakery-style cookie that stays tender for days.
• Seal Thoroughly: The most important step is ensuring the jam-filled center is completely enclosed. Any small breach can lead to leaking. Pinch the edges of the two dough pieces firmly together.
• Cool the Filling: Using warm filling will make the dough sticky and difficult to work with, and it can cause the butter to melt, leading to spread.
• Customize Your Fillings: The strawberry jam is classic, but feel free to get creative! Brown sugar cinnamon, apple butter, or even a chocolate hazelnut spread would be incredible alternatives.

Serving and Storing Your Masterpiece

These Strawberry Pop Tart Sugar Cookies are best enjoyed the day they are made, when the glaze is set and the cookie is at peak softness. They pair wonderfully with a tall glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream for the ultimate indulgence.

To store them, place the glazed cookies in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unglazed, baked cookies for up to 2 months. Thaw at room temperature and then glaze before serving.

Creating these cookies is an experience—a joyful, messy, and incredibly rewarding process that culminates in a treat that’s pure happiness in every bite. They are a testament to the power of a simple, nostalgic flavor and the joy of homemade baking. So, grab your mixing bowl and get ready to create a new family favorite.

Strawberry Pop Tart Sugar Cookies

Soft, chewy sugar cookies stuffed with a sweet strawberry filling and topped with a vanilla glaze, inspired by the classic toaster pastry.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 42 minutes mins

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 285

Ingredients

  

Sugar Cookie Dough

• 2 cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 cup unsalted butter softened
• 1.25 cups granulated sugar
• 1 egg large, room temperature
• 2 tsp vanilla extract
• 0.5 cup rainbow sprinkles

Strawberry Filling

• 0.66 cup strawberry jam
• 1 tbsp cornstarch
• 1 tbsp water

Vanilla Glaze

• 1 cup powdered sugar
• 2-3 tbsp milk or cream
• 0.5 tsp vanilla extract
• 1 pinch salt

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer
• Saucepan

Method

 

1. Make the filling: In a small saucepan, whisk jam, 1 tbsp cornstarch, and water. Cook over medium heat, stirring, until thickened, 3-5 mins. Cool completely.
2. Whisk flour, 1 tsp cornstarch, baking soda, baking powder, and salt in a bowl.
3. In a separate bowl, cream softened butter and granulated sugar until light and fluffy. Beat in egg and vanilla.
4. Gradually mix dry ingredients into wet ingredients on low speed. Just before fully combined, add sprinkles and mix until a soft dough forms.
5. Wrap dough and chill for at least 1 hour.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop and roll chilled dough into 1.5 tbsp balls. Make a deep indentation, fill with ½-1 tsp cooled jam, and seal with another flattened dough portion. Ensure edges are fully sealed.
8. Place on baking sheets 2-3 inches apart. Bake for 10-12 minutes until edges are just set. Cool on sheet for 5 mins, then transfer to a wire rack to cool completely.
9. For the glaze, whisk powdered sugar, 2 tbsp milk, vanilla, and salt. Add more milk as needed. Drizzle over cooled cookies and top with sprinkles.

Notes

Chilling the dough is essential to prevent spreading. Ensure the jam filling is completely cool before assembling cookies to prevent leaks. For best results, use thick, high-quality strawberry jam or preserves.