Strawberry Pop Tart Sugar Cookies (Soft, Chewy & Nostalgic)
If you grew up loving those foil-wrapped toaster pastries, these Strawberry Pop Tart Sugar Cookies are going to unlock a core memory. Visually, they are pure joy—featuring a thick, buttery cookie base stuffed with real strawberry filling and topped with that iconic crackly white glaze and rainbow sprinkles. Unlike the dry boxed version, these are soft, melt-in-your-mouth decadent, and bursting with the flavor of fresh strawberries.
The magic of this recipe lies in the dough. By using a combination of butter and cream cheese, the cookie base remains incredibly tender and slightly tangy, mimicking a rich pastry crust. When you bite into the golden crumbly exterior, you are met with a sweet, jammy center that perfectly balances the sugary crunch of the glazed topping. It is the ultimate Crumbl-style copycat that tastes even better than it looks.
Secrets to the Perfect Strawberry Pop Tart Sugar Cookies
Why It Works
This recipe works because it elevates the texture of a childhood favorite. The addition of cream cheese to the dough creates a velvety, dense crumb that holds its shape around the filling without becoming rock hard. The filling, made from reduced fresh strawberries, provides a tart brightness that cuts through the sweetness of the powdered sugar glaze.
The visual appeal comes from the “frosted” finish. As seen in the photos, the glaze is thick enough to be opaque but thin enough to set into a shell. The sparkling sugar crystals and nonpareils add a festive crunch that contrasts with the soft filling.
Chef’s Tips
- Seal the Edges: When assembling these cookies, it is critical to pinch or crimp the edges of the dough together tightly. If there are any gaps, the strawberry jam will bubble out and burn on the baking sheet during the cooking process.
- Reduce the Strawberries: Since you are using fresh strawberries, make sure to cook them down with a little sugar until thick and jammy before filling the cookies. If the filling is too watery, it will make the cookie bottom soggy.
- Cool Before Glazing: Patience is key! Do not glaze the cookies while they are warm. The heat will melt the butter in the frosting, causing it to slide right off. Wait until they are completely cool to get that perfect white cap.
These cookies are a dessert all on their own, but they also pair beautifully with a cold glass of milk or a scoop of homemade vanilla bean ice cream.
Storage
Store these cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking them, place a sheet of wax paper between layers to protect the glaze. For longer storage, freeze the unglazed baked cookies for up to 2 months.
Substitutions
Filling: If you are short on time, you can substitute the fresh strawberry mixture with a high-quality strawberry preserves or jam (try to avoid jelly, as it is too slippery). Gluten-Free: Swap the all-purpose flour for a 1:1 Gluten-Free Baking Flour blend. Dairy-Free: Use vegan butter and a dairy-free cream cheese alternative. Use almond milk for the glaze.
Ingredients
1/2 cup, unsalted and softened to room temperature
4 oz, softened (makes the cookies ultra-soft)
1/2 cup (for the dough) plus 1 cup (for the glaze)
1 cup, spooned and leveled
1 tsp, divided between dough and glaze
1 pinch, to balance the sweetness
1/2 cup, finely diced
1 tsp, to thicken the strawberry filling (optional)
1 tbsp, for cooking down the strawberries
2 tbsp, rainbow nonpareils or sparkling sugar for topping
1-2 tbsp, for the glaze
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a small saucepan, simmer diced strawberries, granulated sugar, and cornstarch over medium heat. Mash slightly and cook until thick and jammy (about 5-8 minutes). Let cool completely.
In a large bowl, beat the softened butter, cream cheese, and 1/2 cup powdered sugar until fluffy and pale.
Mix in the vanilla and salt. Gradually add the flour until a soft, pliable dough forms. Chill for 30 minutes if too sticky.
Divide dough into 12 balls. Flatten each ball into a disc. Place a teaspoon of cooled strawberry filling in the center.
Fold the edges of the dough up over the filling and pinch to seal completely. Roll gently back into a ball and flatten slightly on a baking sheet.
Bake at 350°F (175°C) for 10-12 minutes. The bottoms should be lightly golden, but the tops should remain pale. Cool completely on a wire rack.
Whisk remaining 1 cup powdered sugar with milk and a splash of vanilla until a thick, pourable glaze forms.
Spoon glaze over the cooled cookies and immediately top with sprinkles. Let set for 15 minutes before serving.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Strawberry Pop Tart Sugar Cookies (Soft, Chewy & Nostalgic)
If you grew up loving those foil-wrapped toaster pastries, these Strawberry Pop Tart Sugar Cookies are going to unlock a core memory. Visually, they are pure jo
Ingredients
Instructions
In a small saucepan, simmer diced strawberries, granulated sugar, and cornstarch over medium heat. Mash slightly and cook until thick and jammy (about 5-8 minutes). Let cool completely.
In a large bowl, beat the softened butter, cream cheese, and 1/2 cup powdered sugar until fluffy and pale.
Mix in the vanilla and salt. Gradually add the flour until a soft, pliable dough forms. Chill for 30 minutes if too sticky.
Divide dough into 12 balls. Flatten each ball into a disc. Place a teaspoon of cooled strawberry filling in the center.
Fold the edges of the dough up over the filling and pinch to seal completely. Roll gently back into a ball and flatten slightly on a baking sheet.
Bake at 350°F (175°C) for 10-12 minutes. The bottoms should be lightly golden, but the tops should remain pale. Cool completely on a wire rack.
Whisk remaining 1 cup powdered sugar with milk and a splash of vanilla until a thick, pourable glaze forms.
Spoon glaze over the cooled cookies and immediately top with sprinkles. Let set for 15 minutes before serving.
Rate This Recipe
Tools You'll Need
- Stand Mixer or Hand Mixer
- Small Saucepan
- Baking Sheet
Recipe Tags
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