These Strawberry Pop Tart Cookies are the ultimate nostalgic treat, combining the comfort of a soft sugar cookie with the fruity burst of a classic toaster pastry. With a tender, buttery crumb stuffed with homemade strawberry filling and topped with a sweet glaze, every bite is pure happiness.
This recipe features a thick, scratch-made strawberry reduction tucked inside a massive, bakery-style cookie that is perfect for satisfying your sweet tooth.
Recipe Details
- Flavor: These cookies balance the richness of a butter-based dough with the bright, tangy sweetness of real strawberries and a sugary vanilla glaze.
- Texture: Expect a soft, tender cookie with a slightly crisp edge, a gooey fruit center, and a crackly icing on top.
- Time: The process requires about 45 minutes of active time, plus chilling and baking time.
- Difficulty: Intermediate. The steps are straightforward, but stuffing the cookies requires a bit of patience and finesse.
What You’ll Need
To make these cookies, you will prepare three distinct components: a thick strawberry filling made from fruit and cornstarch, a soft cookie dough enriched with cake flour for tenderness, and a simple vanilla icing to finish them off.
Ingredient Notes
- Strawberries – You can use fresh or frozen berries here. They get cooked down into a thick jam, so the texture of the raw berry matters less than the flavor.
- Cornstarch – This is essential for both the filling and the dough. In the filling, it thickens the juices so they don’t leak out; in the dough, it helps keep the cookies soft.
- Butter – Use unsalted butter that has been softened to room temperature for the dough. You will also need a small amount of butter for the filling to add a silky finish.
- Cake Flour – This is the secret to a tender, melt-in-your-mouth cookie structure. It has less protein than all-purpose flour, preventing the cookies from becoming tough.
- Corn Syrup – A tablespoon in the glaze gives it that shiny, professional finish and helps it set properly without becoming too hard.
Add-ins and Substitutions
- Berry Variations: You can use raspberries or blueberries in place of strawberries for the filling, following the same cooking method to ensure it thickens properly.
- Lemon Zest: For an extra citrus pop, grate a little fresh lemon zest into the cookie dough when you add the vanilla.
- Sprinkles: Nonpareils give that classic Pop Tart look, but you can use any colorful sprinkles or sanding sugar to suit the occasion.
How to Make Strawberry Pop Tart Cookies
Make the Strawberry Filling
- Whisk dry ingredients. In a small saucepan, whisk together the sugar and cornstarch until combined.
- Add fruit. Add the strawberries and lemon juice. Use a spatula to stir until everything is well mixed.
- Cook and mash. Heat the saucepan over medium-low heat. Cook, stirring frequently, until the berries soften and release their juices. Use a potato masher or large fork to mash the berries until no large pieces remain.
- Thicken. Continue to cook, stirring constantly, until the mixture thickens to a jelly-like consistency.
- Finish and chill. Once thickened (this will take several minutes), remove from heat and stir in the butter. Transfer to a heatproof bowl, cover, and refrigerate while you make the dough.
Make the Cookie Dough
- Cream butter and sugar. Combine the softened butter and sugar in a large mixing bowl. Use an electric mixer to beat them together until light and fluffy (about 1 minute on high speed).
- Add wet ingredients. Add the eggs and vanilla extract. Stir together until thoroughly combined. Set this mixture aside.
- Whisk dry ingredients. In a medium-sized mixing bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Combine. Gradually stir the dry ingredients into the wet ingredients until completely combined.
- Chill. Cover the bowl tightly with plastic wrap and chill in the refrigerator for 30-60 minutes. Pro Tip: Do not chill longer than 60 minutes, or the dough can become difficult to scoop and manage.
Assembly and Baking
- Form the cookies. Once the dough has chilled and the filling is completely cooled, remove both from the refrigerator. Scoop 1/4 cup (85g) of dough into a ball. Divide the ball into two equal halves. Form each half into a shallow nest shape.
- Stuff the cookies. Scoop two teaspoons of the strawberry filling into one nest and cover it with the other nest. Ensure the filling is completely concealed. You can pinch the edges of the dough together and then very gently roll the dough between your palms to create a round ball.
- Freeze. Place the stuffed cookie dough balls onto a plate or baking sheet and place them in the freezer for 10-15 minutes.
- Prep the oven. Meanwhile, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Bake. Remove the dough balls from the freezer and place them on the prepared baking sheet, spacing the cookies at least 2 inches apart. Bake on the center rack for 14-16 minutes, until the edges are just beginning to turn a light golden brown.
- Cool. Allow the cookies to cool completely on the baking sheet before icing. They are very fragile when warm!
Icing
- Whisk. Combine the powdered sugar, 1 tablespoon of milk, corn syrup, and vanilla extract in a small bowl. Whisk until combined.
- Adjust consistency. Add the remaining milk, as needed, until the icing is smooth and spreadable. When you lift a spoon, the ribbon that drizzles back should hold its shape for several seconds before dissolving.
- Decorate. Spread the icing evenly over the tops of the cooled cookies and sprinkle with nonpareils. Allow the frosting to harden before enjoying.
Recipe Tips
- Seal tight: When assembling the cookies, make sure you pinch the edges well. If there are gaps in the dough, the strawberry filling may leak out during baking.
- Respect the chill: Freezing the shaped dough balls for 10-15 minutes before baking is crucial. It ensures the cookies hold their shape and don’t spread too thin in the hot oven.
- Let them cool: These cookies are large and heavy with filling. If you try to move them while they are hot, they will break. Let them set completely on the baking sheet.
- Weigh ingredients: For the best results, use a kitchen scale to measure your flour and sugar, or use the spoon-and-level method to avoid packing the flour.
FAQs
Can I make the filling ahead of time? Yes! You can make the strawberry filling up to 3 days in advance. Keep it in an airtight container in the refrigerator until you are ready to assemble the cookies.
Why did my cookies spread too much? This usually happens if the dough wasn’t chilled enough or if the freezer step was skipped. Ensure the oven is fully preheated to 375F before baking.
How should I store these cookies? Store leftovers in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, keep them in the refrigerator for up to a week.
Serving Suggestions
- Cold Milk: The richness of these cookies pairs perfectly with a cold glass of milk.
- Coffee or Tea: Serve these as a special afternoon treat alongside hot coffee or herbal tea.
- Ice Cream: For a decadent dessert, serve a slightly warmed cookie (if unglazed) with a scoop of vanilla bean ice cream.
Make This Recipe in Advance
You can prepare the strawberry filling a few days before baking. The dough can also be made ahead and stored in the fridge, but it will need to sit at room temperature for a bit if it has been chilling for more than an hour so it becomes pliable enough to shape. You can also assemble the dough balls and freeze them; just add a minute or two to the baking time if baking from solid frozen.
Print
Strawberry Pop Tart Cookies
- Total Time: 1 hour 45 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These giant Strawberry Pop Tart Cookies feature a tender, buttery sugar cookie dough stuffed with a homemade strawberry reduction and topped with a sweet vanilla glaze. Perfect for dessert, these nostalgic treats combine the best parts of a soft cookie and a toaster pastry.
Ingredients
Strawberry Filling
- 1/4 cup (50g) granulated sugar
- 2 teaspoons cornstarch
- 6 oz (170g) strawberries, quartered (fresh or frozen)
- 2 teaspoons lemon juice
- 1/2 Tablespoon (7g) butter (salted or unsalted)
Dough
- 1 cup (226g) unsalted butter, softened
- 1 1/3 cups (266g) granulated sugar
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- 4 cups (450g) cake flour
- 1 Tablespoon cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
Glaze and Decor
- 1 1/2 cups (190g) powdered sugar
- 1–2 Tablespoons milk
- 1 Tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
- Nonpareils or sprinkles, for decorating
Instructions
Step 1: Make the Strawberry Filling
In a small saucepan, whisk together the sugar and cornstarch. Add the strawberries and lemon juice, stirring to mix. Cook over medium-low heat, stirring frequently until the berries soften and release juices, then mash them. Continue cooking until the mixture thickens to a jelly-like consistency. Remove from heat, stir in the butter, and refrigerate in a heatproof bowl.
Step 2: Prepare the Cookie Dough
Cream the softened butter and sugar in a large bowl with an electric mixer for about 1 minute until fluffy. Add the eggs and vanilla, stirring until combined. In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until combined. Cover and chill for 30-60 minutes.
Step 3: Assemble the Cookies
Remove the dough and filling from the refrigerator. Scoop 1/4 cup (85g) of dough, divide it into two halves, and form each into a shallow nest. Place 2 teaspoons of filling into one nest, cover with the other, and pinch the edges to seal completely. Gently roll between your palms to create a smooth ball.
Step 4: Freeze Before Baking
Place the stuffed cookie dough balls onto a plate or baking sheet and freeze for 10-15 minutes. This step is crucial to ensure the cookies hold their shape.
Step 5: Bake the Cookies
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the chilled dough balls 2 inches apart. Bake on the center rack for 14-16 minutes until the edges are light golden brown. Allow to cool completely on the baking sheet.
Step 6: Glaze and Serve
Whisk together the powdered sugar, 1 tablespoon of milk, corn syrup, and vanilla in a small bowl. Add more milk if needed to reach a spreadable consistency. Spread over the cooled cookies and top with sprinkles. Let the glaze harden before serving.
Notes
Seal it tight: Ensure you pinch the edges of the dough together well during assembly. If there are gaps, the strawberry filling may leak out during baking.
Don’t skip the freeze: Freezing the shaped dough balls for 10-15 minutes before baking is essential. It prevents the cookies from spreading too thin in the hot oven.
Handle with care: These cookies are large and heavy with filling. Allow them to set and cool completely on the baking sheet before moving them, or they may break.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 460
- Sugar: 42g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Strawberry Pop Tart Cookies, stuffed cookies, homemade toaster pastry, fruit filled cookies, frosted sugar cookies, bakery style cookies
