If you have a sweet tooth and a love for nostalgic treats, you are going to absolutely adore this Strawberry Pop Tart Cookies Recipe. Imagine biting into a soft, buttery cookie bursting with sweet strawberry preserves and crunchy freeze-dried strawberry pieces, all kissed with a luscious white chocolate chip surprise. These cookies carry the charm of classic pop tarts but with a homemade cookie twist that’s irresistibly delightful. Perfect for cozy afternoons, parties, or just a special treat whenever the craving strikes, this recipe is going to become one of those favorites you’ll reach for again and again.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect balance of flavors and textures. From the richness of butter to the fruity pop from strawberries and the light sweetness of white chocolate, these components come together in harmony to bring the Strawberry Pop Tart Cookies Recipe to life.
- Unsalted butter (1/2 cup): Softened for easy mixing and to provide a rich, creamy base that keeps the cookies tender.
- Granulated sugar (1/2 cup): Adds sweetness and helps achieve a slight crispness around the edges.
- Brown sugar, packed (1/2 cup): Brings moisture and a subtle caramel flavor, enhancing the cookie’s chew.
- Large egg (1): Binds ingredients together for structure and softness.
- Vanilla extract (1 tsp): Deepens flavor, making every bite fragrant and inviting.
- All-purpose flour (1 3/4 cups): The foundation of your cookie dough, providing the perfect crumb.
- Baking powder (1/2 tsp): Helps the cookies rise just right, giving a light texture.
- Baking soda (1/4 tsp): Works with acidic ingredients for subtle lift and tenderness.
- Salt (1/4 tsp): Balances sweetness and enhances other flavors.
- Freeze-dried strawberries, finely chopped (1/2 cup): Adds vibrant strawberry flavor and a delightful crunch inside.
- White chocolate chips (1/2 cup): Melts softly for pockets of creamy sweetness throughout.
- Strawberry jam or preserves (1/2 cup): The sweet, juicy surprise tucked inside each cookie.
- Powdered sugar (1 cup): For making a smooth, sweet glaze.
- Milk (2 tbsp, plus more if needed): Creates the perfect glaze consistency.
- Vanilla extract (1/2 tsp): Adds an extra layer of flavor to the glaze.
- Pink food coloring (optional): For that cute, pop-tart look you’ll love to show off.
- Sprinkles (optional): Give your cookies a festive, fun finish that’s hard to resist.
How to Make Strawberry Pop Tart Cookies Recipe
Step 1: Make the Dough
Start by creaming the softened butter together with granulated sugar and brown sugar until the mixture is light and fluffy—this step is key to achieving that perfect cookie texture that’s soft inside with just a little bit of crunch.
Step 2: Add the Egg and Vanilla
Beat in the large egg and vanilla extract until fully incorporated. These ingredients add moisture and a lovely aromatic note that lifts the entire cookie.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt for a balanced flavor and rise.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixtures, stirring gently until just combined—don’t overmix, or your cookies could become tough.
Step 5: Fold in Strawberries and White Chocolate Chips
Carefully fold in finely chopped freeze-dried strawberries and white chocolate chips. These add delightful flavor bursts and creaminess that make this Strawberry Pop Tart Cookies Recipe so special.
Step 6: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for a non-stick surface. Take 2 tablespoons of dough, roll it into a ball, and flatten it slightly. Create a small well in the center to hold a dollop of strawberry jam, then carefully seal the jam inside and reshape the dough into a ball.
Step 7: Bake the Cookies
Place your jam-filled dough balls on the baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 12-14 minutes or until the cookie edges turn a lovely light golden color.
Step 8: Cool and Glaze
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. While the cookies cool, prepare the glaze by mixing powdered sugar, milk, vanilla extract, and optional pink food coloring. Drizzle or spread this over the cooled cookies and top with sprinkles before the glaze sets for a charming finish.
How to Serve Strawberry Pop Tart Cookies Recipe
Garnishes
Adding a dusting of powdered sugar or a sprinkle of fresh freeze-dried strawberry powder can elevate the cookies visually and add an extra hit of flavor. Sprinkles bring a cheerful touch that’s perfect for celebrations or to brighten up any ordinary day.
Side Dishes
Pair these strawberry cookies with a tall glass of cold milk or a creamy cup of vanilla latte for a comforting experience. Fresh berries or a scoop of vanilla ice cream on the side can also enhance your treat, making dessert time feel extra special.
Creative Ways to Present
Serve these cookies stacked nicely on a pretty plate or arrange them in decorative boxes or cellophane bags tied with a ribbon for delightful homemade gifts. You can also cut small fruit slices and place them on top of the glaze right before it sets for a fresh, elegant look.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Pop Tart Cookies Recipe in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days, making them perfect for snacking throughout the week.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. When wrapped properly, they can last up to 3 months in the freezer without losing flavor or texture.
Reheating
To revive frozen cookies, simply thaw them at room temperature and warm briefly in a microwave or low oven to bring back their soft, fresh-baked charm. This way you can enjoy them anytime, as if they were just baked.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have more moisture, which can affect the dough texture. Freeze-dried strawberries are preferred because they add flavor without extra moisture, keeping the cookies’ structure just right.
What can I substitute for white chocolate chips?
Milk or dark chocolate chips can be used as alternatives, but they’ll change the sweetness and flavor profile. White chocolate complements the strawberry flavor beautifully, so it’s highly recommended.
Is it possible to make these cookies gluten-free?
Absolutely! Use a good quality gluten-free all-purpose flour blend as a one-to-one substitute for the regular flour, and make sure your baking powder is gluten-free to keep these treats safe and delicious.
How do I prevent jam from leaking out during baking?
Make sure to seal the jam well inside the dough by pinching edges firmly and reshaping the dough ball gently. Using thicker preserves can also help reduce leakage and keep the jam neatly inside.
Can I make the dough ahead of time?
Yes! The dough can be made a day ahead and refrigerated. Just bring it to room temperature slightly before rolling and assembling the cookies for easier handling.
Final Thoughts
This Strawberry Pop Tart Cookies Recipe is a delightful blend of nostalgia and creativity that will impress anyone lucky enough to taste them. They are simple to make, wonderfully flavorful, and perfect for sharing or savoring all by yourself. I can’t wait for you to try them and fall in love just like I did. Happy baking and even happier snacking!
Print
Strawberry Pop Tart Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Pop Tart Cookies combine the sweet and fruity flavor of strawberry jam and freeze-dried strawberries with a soft, buttery cookie dough studded with white chocolate chips. Finished with a glossy pink glaze and optional sprinkles, these cookies mimic the nostalgic taste of pop tarts in a delightful hand-held cookie form. Perfect for a fun dessert or a special treat at any occasion.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup finely chopped freeze-dried strawberries
- 1/2 cup white chocolate chips
Filling
- 1/2 cup strawberry jam or preserves
Glaze
- 1 cup powdered sugar
- 2 tbsp milk (add more if needed)
- 1/2 tsp vanilla extract
- Pink food coloring (optional)
- Sprinkles (optional)
Instructions
- Make the Dough: Cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined, ensuring even moisture and flavor distribution in the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even leavening and seasoning throughout the dough.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients and mix until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the finely chopped freeze-dried strawberries and white chocolate chips, distributing them evenly throughout the dough.
- Prepare for Assembly: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Shape the Cookies: Roll about 2 tablespoons of dough into a ball and flatten it slightly. Make an indentation in the center of each piece, add a small dollop of strawberry jam, then seal and reshape the dough ball to enclose the filling fully.
- Arrange on Baking Sheet: Place the prepared cookies on the lined baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake for 12-14 minutes, or until the edges just begin to turn a light golden color, indicating they are cooked through but still soft inside.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, mix the powdered sugar, milk, vanilla extract, and optional pink food coloring until smooth; adjust the milk quantity to achieve a drizzle-able consistency.
- Glaze and Decorate: Drizzle or spread the glaze over the cooled cookies, then add sprinkles while the glaze is still wet for added texture and visual appeal. Allow the glaze to set before serving.
Notes
- Freeze-dried strawberries add intense strawberry flavor without extra moisture, helping keep cookies from getting soggy.
- If dough is too sticky to handle, chill for 15-20 minutes before shaping.
- Seal the jam well inside the dough to prevent leaking during baking.
- Add more powdered sugar or milk to the glaze for a thicker or thinner consistency as desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional: Use natural food coloring for a more natural glaze color.
