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Strawberry Pop Tart Cookies

Freshly prepared strawberry pop tart cookies on white plate
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These Strawberry Pop Tart Cookies combine flaky, buttery cookie layers with a sweet strawberry jam filling, mimicking the classic pop tart flavor in a delightful homemade cookie form.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup cold unsalted butter, cubed
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup strawberry jam
  • ½ cup powdered sugar, for icing
  • 1–2 tbsp milk, for icing
  • 1 tsp vanilla extract, for icing
  • Sprinkles (optional)

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. Using a pastry blender or food processor, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  3. In a separate bowl, beat the sugar, egg, and vanilla extract until creamy.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  5. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll out one dough disc on a floured surface to about 1/8 inch thick. Cut into rectangles.
  8. Place half of the rectangles on baking sheets. Spoon about 1 tsp of strawberry jam in the center of each rectangle, avoiding edges.
  9. Brush edges of jam-topped rectangles with water. Top with remaining rectangles and gently press edges to seal.
  10. Use a fork to crimp edges and poke a few holes on top to vent.
  11. Bake for 18–20 minutes or until lightly golden. Let cool completely on wire racks.
  12. Mix powdered sugar, milk, and vanilla extract to make icing. Drizzle over cooled cookies and add sprinkles if desired.

Notes

For extra flaky layers, chill the dough thoroughly and avoid overworking it. These cookies pair wonderfully with a cup of milk or tea.

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