Strawberry Pop Tart Cookies
These cookies are full of buttery flavors, strawberry jam, and nostalgia. They can even be topped with the OG glaze and sprinkles that we all love on strawberry pop tarts.
What is your favorite pop tart? Mine is CLEARLY strawberry but I also loved the strawberry milkshake flavor growing up (I know they were discontinued 20 something years ago but they’ve been back for almost 10 years!! Who knew!) But let’s be honest, pop tarts are a franken-food. I seriously try to stay away from the interior aisles unless I’m getting a pantry staple. We’re all in luck now because 1, who doesn’t like cookies? 2, who doesn’t love strawberry poptarts? 3, who doesn’t like strawberry poptart flavored cookies without all the chemicals? ME and hopefully, YOU!
Tips for baking these Strawberry Pop Tart Cookies :
Use room temperature eggs– Cold eggs can cause the melted butter to seize up, which affects the texture.
Let the melted butter cool slightly– You want it warm, not hot. Hot butter can melt the sugar too much and lead to greasy cookies.
Underbake them slightly– The centers should still look a little soft when you pull them from the oven. They’ll continue baking on the hot pan as they cool.
How to make these cookies step-by-step:
In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla extract and mix until combined.
Mix in the flour, cornstarch, baking soda, and salt until just combined. Fold in the rainbow sprinkles. Cover the dough and chill for at least 1 hour. The dough will get stiff.
Preheat oven to 350°F Form the dough into 100g (or 5 tbsp) balls and then make a pocket that the jam will go into. Form the dough closed with the jam inside.
Bake for 10-13 minutes or until they look mostly cooked (this is key for chewy, gooey cookies.) Leave them on the cookie sheet for at least 15 minutes before moving them onto paper towels.
*Totally optional* Whisk together the glaze ingredients and drizzle over the cooled cookies. Top with more sprinkles
Strawberry Pop Tart Cookies
Ingredients
Method
- In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla extract and mix until combined.
- Mix in the flour, cornstarch, baking soda, and salt until just combined.
- Fold in the rainbow sprinkles.
- Cover the dough and chill for at least 1 hour. The dough will get stiff.
- Preheat oven to 350°F
- Form the dough into 100g (or 5 tbsp) balls and then make a pocket that the jam will go into. Form the dough closed with the jam inside.
- Bake for 10-13 minutes or until they look mostly cooked (this is key for chewy, gooey cookies.) Leave them on the cookie sheet for at least 15 minutes before moving them onto paper towels.
Tried this recipe?
Let us know how it was!