Strawberry Pop Tart Cookies Recipe for 12 large bakery style cookies stuffed with strawberry jam and topped with a cream cheese frosting.
Have you heard about stuffed cookies?! Oh my children. There's Biscoff Filled Chocolate Crinkle Cookies, Caramel Stuffed Snickerdoodles, or if you're leaning a little more to the single serve side, Caramel Stuffed Pumpkin Mug Cake.
Strawberry Pop Tart Cookie Dough
Okay Fam, we're looking at the number one Pop Tart flavor, STRAWBERRY. The cookie dough is actually inspired by my Caramel Stuffed Snickerdoodles, because I already knew this dough was perfect for stuffing things, I decided to take it to another but equally delicious level. Not done stuffing things yet folks!
It's basically a step up from sugar cookie dough. Pop tart cookie dough is not refrigerated, and should not be dry or crumbly at all, because if the dough is too dry it is difficult to stuff with our filling, strawberry jam.
So here's the process of how to make stuffed cookies. In this case, we're using strawberry jam for strawberry pop tart sugar cookies.
- For bakery style/sized cookies, use ¼ cup of cookie dough.
- Next, use a round Tablespoon to press a deep hole into the dough.
- Spoon 1 Tablespoon of jam into the hole.
- Gently close the edges of the dough around the jam and roll gently into a ball. Make sure there are no cracks and it's well sealed, as jam likes to leak while baking through any unsealed dough.
- Place balls of dough on a large baking sheet, 6 cookie dough balls to a sheet.
- Bake at 350° F for 10-12 minutes, until edges are beginning to crack and turn golden brown. Let cool completely before frosting.
- Using a round decorating tip, frost each cookie.
- Sprinkle cookies with multicolored sprinkles. I used a mix of pastel yellow, pink, green, and added a pinch of red and dark green to the mix.
The grand finale is the best part! Break open or bite into that cookie.
I love these cookies because hellooooo they are stuffed! There is jam in just about every bite. But also the nostalgia of a childhood treat that we really only had for vacations or soccer games. I'm warning you now, eating one of these cookies is a commitment, but it is worth every calorie.
As always, tell me how it goes when you try these cookies, and share to your favorite social media channel. Cheers!
More bakery worthy cookie recipes:
Cookies are my FAVORITE. Easy to make, easy to eat, easy to be best friends with. Here are some of our favorites!
- Classic Chocolate Chip Pudding Cookies
- Biscoff Filled Chocolate Crinkle Cookies
- Pistachio Pudding Mix Cookies
- Chocolate Pudding Mix Cookies
Strawberry Pop Tart Sugar Cookies
For the cookie dough:
- 1 cup butter, salted
- ¾ cup white granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2½-3 cups all purpose flour
- 1 cup strawberry jam
For the Frosting:
- 4 oz. cream cheese, room temperature
- 4 Tablespoons salted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons whole milk or heavy whipping cream
- 2 Tablespoon multicolored or red sprinkles
- In a stand mixer with the paddle attachment (or large bowl with electric hand mixer) combine the butter, white sugar and brown sugar and beat on high speed until mixture is light and fluffy, approximately 3 minutes, scraping the sides of the bowl occasionally. Add in egg and vanilla extract and mix on medium speed until fluffy and mixed well.
- Add salt and baking soda and mix until just combined. Add flour one cup at a time and mix on low speed about 1 minute until flour is completely mixed in.
- Preheat oven to 350° F. Line 2 cookie or baking sheets with parchment paper or a silicone baking mat.
- Using ¼ cup scoop, measure out 12 balls of dough. Hold a ball of dough in one hand and use a round Tablespoon to press a deep hole into the ball of dough. Then spoon 1 Tablespoon of Jam into the hole. Carefully seal edges of dough and gently roll into a ball, try to roll smooth so there are no cracks.
- Repeat process until all 12 balls are filled, sealed, and rolled. Place 6 cookie dough balls on one prepared baking sheet and 6 on the other baking sheet. Bake one sheet at a time for 10-12 minutes, until cookies begin to crack. Prepare frosting while baking. Cool completely before frosting.
For the Frosting:
- In a stand mixer or with a hand mixer with whisk attachment beat together cream cheese and butter on medium/high speed until smooth and creamy. Add powdered sugar 1 cup at a time mixing on low speed until powdered sugar is completely mixed in between additions. Add vanilla extract and whole milk and mix well.
- After cookies have cooled, spoon frosting into a piping bag and using a large round tip, frost each cookie in a spiral pattern.
- Top cookies with sprinkles and serve.
PIN THIS IMAGE TO SAVE THE RECIPE:
Do the cookies have to be stored in the fridge if you are serving the next day? Does the fridge affect the texture or taste?
I generally store them in the fridge if serving the next day and then remove them an hour or so before serving to come to room temperature. It shouldn't affect the taste or texture.
I think I underbaked, they are enormous and delicious but they but they break and are messy. Help?!?!?
Hi Kel, without seeing the dough or the cookie it’s difficult to know what went wrong. The dough should be the texture of fresh play dough and not crumbly at all.
Underbaking or overtaking can cause breakage. Overfilling can cause them to be messy but when developing the recipe the dough to filling ratio and was tested many times and was fine!
I found it really hard to stuff the cookies. I started with a tablespoon and quickly realized I could only close the cookies with a teaspoon of filling. They are tasty though. 😃
SAME! My dough would break underneath and leak 😭 but still delicious!!
WOW!! These look absolutely amazing! I love poptarts and so do my kids, I bet they'll really get a kick out of these cookies!
Thanks Shawn! And you are so welcome!