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Baked strawberry poptart sugar cookie on a white plate with strawberries.
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4.67 from 3 votes

Strawberry Pop Tart Sugar Cookies

Strawberry Pop Tart Sugar Cookies Recipe for 12 delicious, bakery style cookies stuffed with strawberry jam and topped with a cream cheese frosting. 
Prep Time30 mins
Cook Time12 mins
0 mins
Course: Dessert
Cuisine: American
Keyword: Poptart Sugar Cookie, Strawberry Pop Tart Sugar Cookie, Strawberry Poptart Cookie
Servings: 12 cookies
Calories: 599kcal
Author: Sara

Ingredients

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

Instructions

  • 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.

Notes

May be stored in the refrigerator for up to 3 days. 

Nutrition

Calories: 599kcal | Carbohydrates: 96g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 406mg | Potassium: 94mg | Fiber: 1g | Sugar: 69g | Vitamin A: 736IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg