Strawberry Pop Tart Cookies
These easy strawberry-filled pop tart cookies taste just like the original pastry treat. It’s a classic breakfast, reimagined as a classic dessert!
Strawberry Poptart Sugar Cookies
These sweet jam-filled cookies pay tribute to the beloved Pop-Tart.
This cookie recipe is like the grown-up version of the tasty snack from childhood! They really do remind me so much of strawberry pop tarts! Plus, they’re surprisingly easy to make (from scratch, no less!) for a delicious treat ready in less than an hour.
This fabulous recipe combines the components of pop-tarts toaster pastries with the irresistible flavor of cookies! It is inspired by a limited-edition Crumbl Cookies menu item!
If you’ve got a sweet tooth like me, or are looking for a bit of nostalgia, these are a must-try! I’ll show you how to bake up some gooey and delicious strawberry-filled pop tart cookies right in your own kitchen!
Related: For another delicious Crumbl copycat recipe, try our Cornbread Cookies or our Crumbl Frozen Hot Chocolate Cookies!
Why are they Called Pop Tart Cookies?
They might not look just like the classic toaster pastry, but these decadent cookies are absolutely inspired by them!
First, we started with a sugar cookie base. We did a sugar cookie to make it a little bit sweeter than the original pop tart crust, which let’s be honest, we all just left the plain crust pieces behind! Now we’ve got a rich warm crust to up the flavor ante!
Next, we added a generous layer of strawberry jam filling. You can’t see it in these photos (except the step by step photos) but it is there waiting for you as a sweet fruity surprise!
Finally, we topped our pop tart cookies with a swirl of luscious cream cheese frosting and sprinkles. Of course, the original pop tarts uses a thin sugar filling, but we took things next level here! This sweet frosting totally makes them!
Pop tart cookies are like a souped-up version of the family-favorite morning treat! Except now that we are grown-ups, they can be a tasty anytime snack! Or a late night treat (shhhh…I won’t tell!)
With the red sprinkles, these strawberry filled cookies make a fun holiday dessert — wouldn’t they be perfect for Valentine’s Day? They also make fun school snacks for the kiddos!
Related: For another pop tart inspired recipe, try our “Queen of Hearts” Homemade Pop Tarts!
Ingredients
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For the Cookies:
- 1 cup unsalted butter
- 3⁄4 cup white sugar
- 3⁄4 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1⁄2 cups all-purpose flour
- 1 cup strawberry jam
For the Frosting:
- 1⁄2 brick cream cheese, softened
- 4 Tablespoons butter, softened
- 3 cups powder sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy whipping cream
Kitchen Supplies Used
- Cookie sheet
- Wire cooling rack
- Non-stick silicone baking mats
- Medium cookie scooper
- Stand Mixer
- Red sprinkles
Directions
To prep, preheat the oven to 350 degrees. Line two cookie sheets with non-stick silicone baking mats.
Make the Cookies
Add butter and both sugars (white and light brown) to the bowl of a stand mixer. Cream together with paddle attachment on medium-high speed, until light and fluffy. This will take about three minutes or so.
Reduce to medium speed and add the egg and vanilla. Next, mix in the salt and baking soda.
Reduce speed to low and add the flour, one cup at a time, until completely incorporated.
Divide the sugar cookie dough out into 12 equal portions, about 1/4 cup each. Roll into balls and place 6 on each prepared baking sheet.
With the back of a spoon or cookies scoop, make a deep indentation in each dough ball. Fill these indentations each with a Tablespoon of strawberry jam.
Fold the cookie dough up to seal in the jam and gently roll back into a ball shape, to smooth them.
Bake at 350°F for 10-12 minutes. If the cookies begin to crack a little that’s ok. When cookies are done baking (they’ll be a light golden brown), remove from oven and cool on a wire rack.
Make the Frosting
Add cream cheese and butter to a mixing bowl and cream together on medium high until smooth.
Reduce to low speed and add powdered sugar one cup at a time. Make sure each cup sugar is completely blended before adding the next.
Mix in the vanilla and heavy whipping cream until smooth.
Decorate
Scoop the frosting into a pastry bag with a large round tip. Start in the middle of each cookie, frosting towards the outside in a spiral pattern.
Top with sprinkles.
Does Cream Cheese Frosting Need to be Refrigerated?
Yes, you should always keep any dessert made with cream cheese frosting in the refrigerator. It’s ok to have the cookies out for a couple hours at room temperature, on a dessert table for example. However, any longer than that and you should move the cookies to the fridge.
I recommend storing these cookies in a sealed airtight container. This will help keep them from drying out or absorbing other flavors from the fridge.
More Copycat Crumbl Cookie Recipes to Try:
Printable Copy of our Strawberry Poptart Cookies Recipe:
If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.
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Strawberry-Filled Pop Tart Cookies
Ingredients
For the Cookies:
- 1 cup butter softened (not melted)
- 3/4 cup white sugar
- 3/4 cup light brown sugar packed
- 1 egg large
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 cup strawberry jam
For the Frosting:
- 4 oz cream cheese softened
- 4 Tablespoon butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy whipping cream
- sprinkles as needed
Instructions
- Preheat oven to 350°F and line two cookie sheets with silicone baking mats.
For the Cookies:
- Cream butter and both sugars (white and light brown) with paddle attachment on high speed, until light and fluffy (about 3 minutes).
- Reduce the speed to medium and add the egg and vanilla.
- Mix in the salt and baking soda.
- Reduce speed to low and add the flour, one cup at a time. Mix until completely incorporated.
- Divide dough into 12 portions (about 1/4 cup each) and roll into balls.
- Use the back of a spoon or cookie scoop to make a deep indentation in the middle of each cookies.
- Fill each indentation with one tablespoon of jam.
- Fold the dough up to seal the jam inside the cookie. Carefully roll into balls to smooth any cracks.
- Put six cookie dough balls on each prepared cookie sheet and bake at 350°F for 10-12 minutes.
- The cookies may begin to crack slightly (that's ok). Remove from oven as soon as they start to turn golden brown. Allow to cool completely before frosting.
For the Frosting:
- Add cream cheese and butter in a mixing bowl and blend on medium-high. Cream together until smooth.
- Reduce the speed to low and add powdered sugar, one cup at a time. Wait for each cup of sugar to blend completely before adding the next.
- Mix in the vanilla and heavy whipping cream until smooth.
- Scoop the frosting into a pastry bag with a large round tip.
- Frost each cookie, starting in the center and moving towards the outside in a spiral pattern.
- Top with red/pink sprinkles.
Notes
Nutrition
Be sure to pin our Strawberry Poptart Cookies on Pinterest:
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By any chance did you mean 1 stick of butter vs 1 cup of butter?
1 cup is correct – thanks for checking!
Can I use preserves instead of jam?
That should be fine!
These turned out delicious and perfect! The only thing I will do differently is make them smaller. They made a very big cookie.
This looks so good! What a great recipe to make with kids!
Thanks for sharing! Does it keep long?
Ugh, these were sickeningly sweet and absolutely not reminiscent of a pop tart. Pop tarts are pastry, not a sugar cookie. These do not need frosting of any kind, maybe just a confection sugar glaze. Even then, they could be inedible. I even left out a half cup sugar in the frosting and used jam with 33% less sugar. What a waste of time. I’ve tried the crumbl snickerdoodle cookies and they were very good. So I don’t mind a sweet cookie. These were unbearable.
Thanks for the feedback! They are inspired by the Crumbl “pop tart cookies” which do have a thick frosting and are very sweet.
I made these twice first time really not enough strawberry so 2nd time i added more stawberry after baking before i added frosting came out great.