by Elizabeth Reese 2 Comments
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These Strawberry Pop Tart Cookies taste just like Pop Tarts in cookie form! They are sweet and full of sprinkles and strawberry jam.
It feels like I haven’t posted a cookie recipe in forever! So I am so happy to share this one. I’m definitely channeling my inner childhood self with these cookies, I love how they turned out!
WHY YOU’LL LOVE THIS RECIPE
- These cookies are chewy with a gooey jam filled center.
QUICK TIP
- Please make sure you are measuring properly. I recommend spooning your ingredients in the measuring cups and leveling them off with the back of a butter knife, especially the flour.
- Mix the ingredients until just combined. Meaning, just until the flour disappears into the batter. This is really important to prevent over mixing. You can fold in your ingredients with a spatula, stand or hand mixer when adding your dry ingredients.
- Always make sure to cream your butter and sugar well enough. Do not skip this step. Creaming helps give the cookies the perfect dense texture.
- Make sure to scrape down the sides and bottom of the bowl after creaming the butter, and also after adding the eggs. This ensures the batter is fully mixed.
- Check to make sure your baking powder and baking soda are both fresh. Expired leavening agents can cause issues when trying to bake.
- The cookies should be slightly underbaked when you pull them out of the oven. They will continue to cook as they cool.
- These cookies last about 3-4 days in an airtight container and kept at room temperature. However, be sure to wait until cookies are completely cooled before adding them to the container.
- Make sure not to over bake these Strawberry Pop Tart Cookies. When you pull them out of the oven, you may think they are not quite ready yet, but they should be perfect that way as they will continue cooking on the sheet tray for a few additional minutes.
- If you prefer a crispier cookie, add 2-3ish minutes to the baking time.
FAQ
HOW DO I STORE THESE COOKIES?
You can store these cookies in an airtight container kept at room temperature. However, be sure to wait until cookies are completely cooled before adding them to the container.
WHY ARE MY COOKIES FLAT?
- Make sure to bake the cookies on a cookie sheet with parchment paper.
- The scooped cookie dough needs to be slightly cold before baking. I usually chill in the refrigerator for a minimum of 1-2 hours.
- Make sure to use unsalted butter and not salted butter. Salted butter can cause the cookies to spread much quicker.
- Your butter may have been too soft. If this happens, then you can throw the butter back into the fridge for about 10 ish minutes or so. I usually wait to pull my ingredients that need to be room temperature out of the fridge about 30 ish minutes prior to using.
WHY ARE MY COOKIES PUFFY?
If your cookies rise and become thick and puffy, you likely added too much flour to the dough. You must make sure to spoon and level your flour for best results.
HOW DO YOU MAKE PERFECTLY ROUND COOKIES?
The best tip for beautiful, round cookies can be achieved by following these easy steps:
- Immediately after your cookies are done, remove them from the oven, but keep them on the hot baking sheet.
- Take a circle round cookie cutter or a glass similar to the size of your cookies and place the cookie within the cookie cutter or glass on top. You can also use a mug or small bowl, just as long as it’s bigger than the cookie itself. The only downside to using the mug or bowl is you can’t see the cookie.
- In a circular motion, slowly move the cookie cutter around the cookie until it forms a perfect circle. This usually takes me about 5-8 seconds. If the cookie isn’t moving then just leave it because you don’t want your cookie to break in half.
CAN I FREEZE THE COOKIE DOUGH?
Yes! Follow the steps below to freeze your cookie dough.
- Make the cookie dough.
- Transfer the dough to the fridge to chill for about an hour.
- Scoop out balls of cookie dough and place onto a parchment-lined sheet tray.
- Flash freeze the cookie dough. Transfer the sheet tray to the freezer and let the cookie dough chill for about 30 minutes. This will allow the balls of cookie dough to become solid so when you put them on top of each other in a freezer bag they don’t stick to each other.
MORE COOKIE RECIPES!
- Apple Cider Cookies
- Easy Brownie Cookies
- Small Batch Chocolate Chip Cookies
- Caramel Chocolate Chip Cookies
- Toffee Chocolate Chip Cookies
- Strawberry Cream Cookies
- Mini Egg Marshmallow Cookies
Questions about these Strawberry Pop Tart Cookies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Strawberry Pop Tart Cookies
These Strawberry Pop Tart Cookies taste just like Pop Tarts in cookie form! They are sweet and full of sprinkles and strawberry jam.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 13 minutes mins
Servings 17 Cookies
Ingredients
- 2 Sticks Unsalted Butter, Room Temperature
- 2½ Cups All Purpose Flour
- 1 Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- 1 Teaspoon Baking Soda
- ½ Teaspoon Kosher Salt
- 1 Egg Room Temperature
- 1 Egg Yolk, Room Temperature
- ½ Tablespoon Vanilla Extract
- 2 Strawberry Pop Tarts, Rough Chopped (More to top cookies when finished baking) (About 1 ½ Cups)
- ½ Cup Rainbow Sprinkles (more to coat the cookie dough balls and for topping) (Not Nonpareil Sprinkles because they will bleed their color in cookie dough)
- 1 Jar Strawberry Jam or Preserves
Instructions
In a medium bowl, combine flour, baking soda and salt. Whisk together to combine.
In a large bowl, using a hand or standing mixer, cream the butter, brown sugar and granulated sugar until light and fluffy (about 3ish minutes or so). Add in egg, egg yolk and vanilla and beat until combined.
Slowly pour in the dry ingredients and beat just until combined (do not over mix).
Fold in the sprinkles and chopped strawberry pop tarts.
Using a large cookie scoop (I used a 3 tablespoon scoop) scoop balls of cookie dough onto parchment lined sheet trays and place about 2 inches apart. (Chill for about 10-15 minutes max- no longer so the dough does not become crumbly).
Preheat the oven to 350°F.
Take one of the cookie dough balls and hold in one hand and use a round Tablespoon to press a deep indent into the ball of dough. This is important so you have enough space to add your jam. Then spoon ½ a Tablespoon of Jam or preserves into the space. Carefully seal edges of dough and gently roll into a ball, try to roll smooth so there are no cracks. So the jam doesn’t seep out.
Roll cookie dough ball in sprinkles. Then place back on sheet tray.
Bake for about 12-15 minutes.The cookies are done when the edges are slightly golden.
Remove from the oven and top with additional sprinkles(if desired) and chopped poptart pieces. Let them sit on the hot tray for a couple of minutes before transferring to a cooling rack. Enjoy!
