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Nostalgia is written all over these strawberry pop tart cookies! And we can’t get over how much they taste like the beloved childhood favorite.
How cute are these frosted strawberry pop tart cookies!?! I mean, who doesn’t love pop tarts?! We took a grown up spin on one of our childhood favorite recipes and made frosted strawberry pop tart cookies. These soft vanilla cookies are filled with strawberry preserves and topped with a sweet vanilla glaze and fun sprinkles to make a cookie that in fact, tastes just like your favorite childhood pop tart.
Growing up, sugary delicious pop tarts were one of our favorite breakfasts. What American household with kids didn’t have a box of pop tarts on the shelf?! They were pretty much a staple food item during childhood. And even though we grew out of our pop tart-for-breakfast phase, our love for the delicious tarts never went away.
A vanilla dough filled with graham cracker cookie crumbs to gives the dough that is iconic pop tart flavor. And when filled with the strawberry jam and frosted with a vanilla frosting, you would think you were eating the real thing! They are perfect for serving at a summer pool party or a girls night at home. Whatever the occasion, these are sure to be a hit!
Frosted Strawberry Pop Tart Cookies
What you need…
Flour: The flour adds structure and a gluten to the cookie. We always use unbleached all-purpose flour when baking cookies.
Salt: A bit of salt offsets the richness of the sweetness of the cookie dough.
Baking Powder: Baking powder helps the cookie to rise and gives it a puffier appearance.
Butter: Butter adds delicious flavor and moisture to the cookie. We always use Kerigold butter. It has such an amazing flavor and is made with quality ingredients.
Brown Sugar: Brown sugar gives this cookie a depth of sweetness, and a more caramel flavor.
Granulated Sugar: Granulated sugar sweetens the cookie dough perfectly.
Eggs: A couple of eggs bind the cookie dough together and give it structure and moisture as it bakes.
Vanilla Extract: We typically add almond extract to our cookies but because we are already adding a nutty flavor with the peanut butter, we opted for vanilla in these cookies.
Graham Cracker: Graham cracker is crushed and incorporated into the cookie dough to infuse the dough with flavor and give it a doughy texture.
Strawberry Preserves: Ban Mamman makes the best preserves which make a great filling for these cookies. But feel free to opt for any of your favorite flavored preserves/jams.
Powdered Sugar: Gives sweetness to the pop tart cookie glaze
Milk: It doesn’t take much milk to make the perfect pop tart cookie glaze.
Fun Multi-colored Sprinkles: Use any sprinkles you have on hand. We found these fun sprinkles at our local grocery store and can not get over how perfect they were for these cookies!
Combine Dry Ingredients…
To start, you’ll want to combine your dry ingredients. In a medium sized bowl, whisk together the flour, baking powder and salt and set aside for later.
Cream Your Butter and Sugar…
In a stand mixer, add your cold butter and mix it until it’s a whipped texture. Add your sugars and mix on medium speed until completely combined and the mixture is light and fluffy. Next add your eggs and vanilla. Then, add your flour mixture, 1/3 at a time —waiting until the flour is completely incorporated each time.
Add the Graham Cracker…
Once the dough ingredients are combined, remove the bowl from the stand mixture and add crushed graham cracker. Mix everything with a wooden spoon until it’s evenly combined.
Fill the Cookies with Jam…
Now this is where the pop tart cookies start tasting more like PopTarts!
Using a an ice cream scoop, scoop the cookies onto a parchment, lined cookie sheet. scoop about 2 tbsp of dough into your hand, roll and press your thumb into each dough to create a spot to put the jelly filling. Scoop 1 tbsp strawberry preserve filling into each thumbprint. Take another scoop of dough, roll into a ball and flatten with hands to place on top of each cookie. You want to make sure there is about 2 inches of space in between each cookie, so they don’t touch as they bake and spread. Place the cookie dough balls in the freezer for 30 minutes to chill.
Bake and Glaze the Cookies…
While the dough are chilling, preheat your oven to 375°F. After 30 minutes have passed, transfer the cookies to the oven and bake for 16-20 minutes. Some ovens cook faster than others, so you can determine the appropriate length of time for your cookies to bake.
Remove the cookies from the oven and allow them to cool for 10 minutes before topping with glaze and sprinkles.
This post is all about how to make the best frosted strawberry pop tart cookies.
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Frosted Strawberry Pop Tart Cookies
- Total Time: 1 hour
- Yield: 12 cookies 1x
Ingredients
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2 sticks butter (chilled)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup crushed graham crackers
- 1 jar strawberry preserves ((recipe uses about 12–16 tbsp))
Vanilla Powdered Sugar Glaze
- 1 cup powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- sprinkles
Instructions
- In a medium bowl, gently whisk together your flour, salt, baking powder. Set aside and start creaming your butter and sugars together in a bowl.
- Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs and almond extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in your graham pieces. Using a wooden spoon, mix everything into the dough.
- Prepare a baking sheet with parchment paper. Using a small ice cream scoop, scoop about 2 tbsp of dough into your hand, roll and You want to make sure there is about 2 inches of space in between each cookie, so they don’t touch as they bake and spread. press your thumb into each dough to create a spot to put the preserve filling. Scoop 1 tbsp jelly filling into each thumbprint. Take another scoop of dough, roll into a ball and flatten with hands to place on top of each cookie. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill.
- While the cookies are chilling, preheat your oven to 375℉. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes.
Vanilla Powdered Sugar Glaze
- While the cookies are cooling, make the frosting. In a small bowl, mix together powdered sugar, milk and vanilla. To thin, add milk 1 tsp at a time. To thicken, add a little more powdered sugar until you have reached a thicker consistency. It should still be spreadable.
- Spoon one large spoonful of icing on each cookie and top with fun multicolored sprinkles. The icing will set after about 10 minutes and they will be ready to enjoy!!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
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