Let's Talk About These Ridiculously Fun Cookies

You know those recipes that just hit right every time? That’s me with these Strawberry Pop Tart Sugar Cookies. The first time I baked these, I was actually just bored and had about three random bags of flour in my pantry (not on purpose). Quick confession: I grew up with way too many boxed Pop Tarts, because my mum always said they were a treat—as if they were the holy grail of breakfast. Anyway, these cookies are basically a cheeky mashup of that nostalgia and my sugar rush ambitions. And, if you ever need an excuse to eat a Pop Tart at 3pm, this is it.

Why You'll Love This (Or, Why My Neighbors Keep Bugging Me for Extras)

I make this whenever I want to prove I can bake something fun that isn't banana bread for the fifteenth time (don't get me wrong, banana bread slaps, but variety is the spice of life). My family goes wild for these—my little niece calls them “jammy clouds,” which is almost too cute. Oh, and if anyone has ever doubted your decision to sandwich strawberry jam inside a sugar cookie, let them try these. Admittedly, I've had a few sticky hands situations and once nearly glued my fingers together with icing, but live and learn, right?

Here’s What You’ll Need (Swaps, Mishaps, and All)

2 ½ cups all-purpose flour (though when I'm feeling fancy, I’ll swap in a cup of whole wheat—tastes kinda nutty!)
½ teaspoon salt (Grandma says Kosher only, but honestly, table salt works too)
½ teaspoon baking powder
¾ cup unsalted butter, softened (sometimes I use salted and just cut back on the salt above—it’s truly fine)
1 cup granulated sugar
1 egg (don’t stress if it’s not room temp, just crack and go)
1 teaspoon vanilla extract (I’ve used imitation in a pinch; nobody noticed)
3–4 tablespoons strawberry jam (store-bought or your own—do what feels right)
½ cup crushed freeze-dried strawberries (optional, but wow do they make it pop!)
For the icing: 1 cup powdered sugar, 2-3 teaspoon milk, a smidge of food coloring if you fancy
Sprinkles (optional, but life’s too short for boring cookies)

How to Make Strawberry Pop Tart Sugar Cookies (Winging It But It Works)

First things first: Preheat your oven to 350°F (that's about 180°C if you're working in metric). Line a baking tray—or honestly, two if you’re like me and overfill the first one—with baking paper.
Mix together your flour, salt, and baking powder in a bowl. I always forget to sift, and the world keeps turning—so don't stress.
In another (bigger) bowl, beat the butter and sugar until it's fluffy. Use a mixer if you’ve got one; if not, elbow grease and a wooden spoon will do. This is the bit where I sneak a lick. Judge if you must.
Add the egg and vanilla, then beat until smooth and a little glossy. Glossier than you expect.
Gradually fold in the dry mix. It's gonna look a bit crumbly at first; don’t give up. It’ll come together. If it doesn't, add a teaspoon of milk (I once added too much milk and, uh, had to bake more like brownies than cookies).
Take a scoop of dough (about a golf ball size, or a hefty tablespoon) and flatten it a bit. Spoon a tiny blob of jam in the center—maybe half a teaspoon (don't overdo it or you'll have a jam volcano situation). Top with another bit of dough and gently press the edges together. If it looks rustic, that’s just homemade charm.
Place the cookies on your tray with plenty of space—they spread more than you think.
Bake 10–13 minutes, just until they're set and maybe a little golden on the edges. Don't panic if the jam peeks out. It happens every time.
Let cool completely, otherwise the icing will just run away. Trust me, I learned the hard way!
For the icing, mix powdered sugar with milk and tint pink if you like. Plop it on, spread with the back of a spoon (or your pinky if you’re feeling whimsical) then shower with sprinkles and crushed freeze-dried strawberries.

Scattered Notes (What Nobody Tells You)

The dough works best if you chill it for 20 minutes, but I’m usually too impatient.
If you add too much jam, you're going to get leaks. Actually, maybe you want that? Live your truth.
Icing looks much pinker in the bowl than on cookies. Don’t sweat the exact shade—it all gets eaten anyway.
I used to frost them while warm: Big mistake. Wait it out.

Playing Around: Variations I’ve Tried (Some Better Than Others)

Blueberry jam instead of strawberry—I liked it but my niece called it "weird."
Lemon zest in the dough, which I thought was good, but it kind of fought with the strawberry.
Nutella in place of jam—oh boy, YES.
One time I tried bits of real Pop Tart. They went weirdly chewy. Wouldn’t recommend.

Do You Need Fancy Equipment? (Nope—but It Helps)

Look, if you have a stand mixer, this is a breeze. If not, I’ve made these with a metal spoon, some determination, and a bit of cursing. If you don’t have baking paper, just grease your tray real well—works fine. Old school, but it gets the job done.

How to Store These (But Ours Always Magically Disappear)

Technically, keep them in an airtight tin on the counter for up to three days (I read somewhere longer, but not in my house). To be honest, I think they taste even better the next day, when the flavors are sort of cozy together. I sometimes hide a few in the bread box so they don’t vanish instantly.

Serving Them Up Right (Tea Optional but Encouraged)

We tend to put them on a big plate, with way too many sprinkles, and eat them with milk or strong tea. It’s become a little tradition to have them on rainy Sundays. Once we tried using them as ice cream sandwich cookies—highly recommend, though things get a bit messy. Not a bad thing.

Hard-Earned Pro Tips (Aka “Mistakes I’ve Made”)

Don’t rush the cooling—if you ice while warm, you’ll regret it. I did, and I had sticky pink puddles all over my counter.
Use the biggest baking tray you’ve got. Crowded cookies spread together and become one mega-cookie (which, actually, isn’t always a disaster... but you might be going for tidy ones).
Measure your jam out ahead of time; otherwise you end up with sticky spoons stuck to everything.

FAQ: Real Questions, Real Answers

Can I freeze the dough or baked cookies?
Absolutely, though I almost always eat them too fast. If you do freeze, let them thaw at room temp. And maybe frost after defrosting, or things get weirdly soggy.

What kind of strawberry jam is best?
Honestly? Just use your favorite. I’ve used everything form homemade strawberry preserves to the dodgy cheap stuff from the corner shop. Both worked.

Can these be made gluten-free?
Probably, if you use a decent 1:1 gluten-free flour blend (like this one on Bob's Red Mill). I’ve not tried it yet (I keep meaning to!), but friends have. I’d love to hear how yours turn out.

How thick should the cookies be?
Just thick enough to hide a good amount of jam, but not so thick that they don’t cook through. About half an inch works for me, but I’m not precious about it.

Any recommendations for sprinkled toppings?
Use whatever you like! My go-to is rainbow nonpareils, but once I was short and used chopped almonds (tasty but not as cute). For ideas, check shops like Sweetapolita Sprinkles—just be warned, you could spend ages there.

One Last (Sort of Unrelated) Thing

Not technically related to cookies, but if anyone else loses track of their teaspoons, you're in good company. I swear my cutlery drawer is a portal to another universe. And if you have leftover strawberry jam, might I suggest trying it on toast the next morning, or even swirling it through some plain yogurt? It's the little things that make baking at home feel homey.

Strawberry Pop Tart Sugar Cookies