Homemade Strawberry Pop Tart Stuffed Cookies with Cream Cheese Frosting: A Bakery-Style Recipe
Get ready to indulge in an extraordinary treat: our Bakery-Style Strawberry Pop Tart Cookies! Imagine a soft, chewy cookie, generously stuffed with luscious strawberry jam, and then crowned with a smooth, tangy cream cheese frosting. This recipe for 12 large, show-stopping cookies takes a beloved childhood breakfast pastry and transforms it into a gourmet dessert that’s perfect for any occasion or simply for satisfying that serious sweet tooth.
Have you been introduced to the glorious world of stuffed cookies yet? If not, prepare to have your mind blown! The concept of a cookie that holds a delightful surprise inside is pure culinary magic. We’ve explored this delicious frontier with creations like Biscoff Filled Chocolate Crinkle Cookies and Caramel Stuffed Snickerdoodles. And for those moments when you need a single-serving escape, there’s even the Caramel Stuffed Pumpkin Mug Cake. But today, we’re taking on the iconic Strawberry Pop Tart flavor, reimagined in cookie form, promising an explosion of flavor and a touch of nostalgic bliss with every single bite.
Crafting the Perfect Strawberry Pop Tart Cookie Dough
Alright, cookie enthusiasts, let’s talk about the foundation of these incredible treats: the strawberry pop tart cookie dough. We’re channeling the undeniable appeal of the classic strawberry Pop Tart, arguably the number one flavor, into a chewy, tender cookie base. This isn’t just any cookie dough; it’s a robust, flavorful dough specifically designed to hold a generous filling without falling apart. The inspiration for this particular cookie dough actually comes from my tried-and-true Caramel Stuffed Snickerdoodles recipe. I knew that dough had the perfect structure and consistency for stuffing, so it was a natural evolution to adapt it for these strawberry jam-filled delights, elevating it to an equally delicious but distinct experience.
Think of this dough as a step up from your average sugar cookie dough, offering a richer flavor and a more accommodating texture. One of the best features of this recipe is that the pop tart cookie dough does not require refrigeration. This means you can go from mixing to baking much faster, making these a fantastic option when you’re craving something sweet without the wait. It’s crucial that the dough is not dry or crumbly at all. A dry dough will be incredibly challenging to work with when you’re trying to create a deep pocket for our strawberry jam filling and seal it up perfectly. Instead, aim for a soft, pliable, and slightly sticky consistency that’s easy to handle and shape, ensuring a smooth process and flawless stuffed cookies.
To achieve this ideal dough texture, make sure your butter and egg are at room temperature. This allows them to cream together properly with the sugars, creating a light and fluffy base. When adding the flour, do so gradually, mixing just until combined to avoid overworking the gluten, which can lead to tough cookies. The perfect dough will be a dream to work with, making the stuffing process both simple and satisfying, setting the stage for truly exceptional homemade pop tart cookies.
Mastering the Art of Stuffed Cookies
Now for the most exciting part: stuffing these delightful cookies! The magic of a stuffed cookie lies in that surprising burst of flavor when you take a bite, and for our Strawberry Pop Tart Sugar Cookies, that surprise is a sweet, gooey strawberry jam filling. Here’s a detailed, step-by-step guide to ensure your stuffed cookies turn out perfectly every time, just like they came from a professional bakery:
- **Portioning the Dough:** For that coveted bakery-style size and feel, begin by using a ¼ cup scoop to portion out your cookie dough. This ensures consistent sizing and a substantial cookie that can hold plenty of jam.
- **Creating the Pocket:** Once you have your ¼ cup of cookie dough, gently hold a ball of dough in one hand. With the other hand, use a round Tablespoon to press a deep, well-defined hole into the center of the dough. You want to create a substantial pocket, but be careful not to press all the way through or make the walls too thin.
- **Adding the Jam:** Carefully spoon 1 Tablespoon of your favorite strawberry jam into the hole you just created. Don’t be shy with the jam – that’s where all the deliciousness comes from!
- **Sealing the Deal:** This step is crucial for preventing any jam leakage during baking. Gently gather the edges of the dough around the jam, carefully pinching and pressing them together to seal the filling completely. Once sealed, lightly roll the dough into a smooth ball. Take your time to ensure there are absolutely no cracks or openings, as jam is notorious for finding any escape route when heated. A well-sealed cookie means a perfectly contained, gooey center.
- **Prepare for Baking:** Place your perfectly formed balls of dough onto a large baking sheet lined with parchment paper or a silicone baking mat. To allow for proper spreading, arrange no more than 6 cookie dough balls on a single sheet. This prevents them from merging into one giant cookie and ensures even baking.
- **Baking to Perfection:** Preheat your oven to 350° F (175° C). Bake each sheet one at a time for 10-12 minutes. You’ll know they’re ready when the edges begin to turn a light golden brown and you see small cracks appearing on the surface of the cookies. These cracks are a good sign of a perfectly baked, tender cookie. Once out of the oven, let them cool completely on the baking sheet or a wire rack before moving on to the frosting. This step is essential; frosting warm cookies will result in a melty, messy disaster.
- **The Cream Cheese Frosting Grand Finale:** Once your stuffed cookies are thoroughly cooled, it’s time to add that iconic Pop Tart-inspired topping. Spoon the luscious cream cheese frosting into a piping bag fitted with a large round decorating tip. Pipe a beautiful spiral pattern onto each cookie, starting from the center and working your way outwards, or create any design you prefer. The cream cheese frosting adds a delightful tangy counterpoint to the sweet jam and cookie.
- **A Burst of Color:** Finally, complete your bakery-style masterpiece with a generous sprinkle of multicolored sprinkles! I love using a mix of pastel yellow, pink, and green, often adding a pinch of vibrant red and dark green to make them truly pop. The sprinkles not only add a festive visual appeal but also a delightful textural crunch.
The Irresistible Appeal of These Stuffed Treats
The moment of truth arrives with the grand finale: breaking open or biting into one of these magnificent Strawberry Pop Tart Cookies. The satisfaction of seeing that vibrant, glistening strawberry jam filling oozing from the tender, perfectly baked cookie is simply unparalleled. These aren’t just cookies; they’re an experience.
I absolutely adore these cookies because, well, hellooooo, they are stuffed! This isn’t just a hint of jam; it’s a generous dollop that ensures you get a burst of sweet, fruity goodness in just about every single bite. The texture combination is heavenly: the soft, slightly chewy cookie, the warm, gooey jam, and the smooth, creamy tang of the cream cheese frosting create a symphony of flavors and textures that dance on your palate.
Beyond the incredible taste, these cookies evoke a wonderful sense of nostalgia. They transport me back to childhood memories of enjoying Pop Tarts, often reserved for special occasions like family vacations or after a big soccer game. This recipe captures that familiar comfort and excitement but elevates it to an entirely new level of homemade deliciousness. Be warned, though: eating one of these substantial, bakery-style cookies is a commitment. But trust me, from the very first aroma of them baking to the last crumb, it is absolutely worth every single calorie. They are a true indulgence that brings joy with every bite.
Tips for Success & Common Questions
To ensure your Strawberry Pop Tart Cookies turn out perfectly every time, here are a few extra tips and answers to common questions:
- **Ingredient Temperature:** Always use room temperature butter and cream cheese for the best results in both the cookie dough and the frosting. This ensures a smooth, lump-free mixture.
- **Dough Consistency:** If your cookie dough seems too sticky to handle, add a tiny bit more flour, a tablespoon at a time, until it’s just workable. If it’s too dry, a teaspoon of milk can help.
- **Jam Alternatives:** While strawberry jam is classic, feel free to experiment with other fruit jams like raspberry, cherry, or even blueberry for different “Pop Tart” flavors! Just ensure the jam isn’t too runny.
- **Preventing Leaks:** The key to preventing jam from leaking is a good seal. Don’t rush this step. Pinch the dough together firmly and roll gently to smooth out the seams.
- **Cooling is Key:** Seriously, wait until the cookies are completely cool before frosting. This prevents the frosting from melting and ensures a clean, beautiful finish.
- **Storage:** These delightful cookies can be stored in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor. They can also be frozen without frosting for up to 2 months; simply thaw and then frost.
As always, I love hearing about your baking adventures! Please let me know how these Strawberry Pop Tart Cookies turn out when you try them, and don’t hesitate to share your delicious creations on your favorite social media channel. Cheers to amazing homemade treats!
More Bakery-Worthy Cookie Recipes to Explore:
Cookies are hands down my FAVORITE dessert! They are easy to make, even easier to eat, and always bring a smile. If you love these stuffed strawberry cookies, you’ll definitely want to try some of our other top-rated, bakery-worthy cookie recipes. Each one is crafted to deliver exceptional flavor and a delightful texture, perfect for sharing (or not!). Here are some of our favorites that you simply must add to your baking list:
- Classic Chocolate Chip Pudding Cookies: Incredibly soft and chewy, with a secret ingredient for ultimate deliciousness.
- Biscoff Filled Chocolate Crinkle Cookies: A rich chocolate crinkle cookie hiding a creamy Biscoff center. Pure indulgence!
- Pistachio Pudding Mix Cookies: A vibrant, flavorful cookie with a hint of nutty pistachio, impossibly soft.
- Chocolate Pudding Mix Cookies: Double the chocolate, double the delight – these are intensely rich and wonderfully moist.
📝 Printable Recipe
Strawberry Pop Tart Sugar Cookies
Pin Recipe
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
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In a stand mixer with the paddle attachment (or a large bowl with an electric hand mixer), combine the room temperature butter, white granulated sugar, and light brown sugar. Beat on high speed until the mixture is light, fluffy, and pale in color, which should take approximately 3 minutes. Remember to scrape the sides of the bowl occasionally to ensure all ingredients are well incorporated. After this, add in the large egg and vanilla extract, mixing on medium speed until the mixture is fluffy and thoroughly combined.
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Next, add the salt and baking soda to the wet ingredients and mix until they are just combined. Gradually add the all-purpose flour, one cup at a time, mixing on low speed for about 1 minute after each addition until the flour is completely mixed in and no dry streaks remain. Be careful not to overmix the dough.
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Preheat your oven to 350° F (175° C). Prepare two large cookie or baking sheets by lining them with parchment paper or a silicone baking mat. This will prevent sticking and make for easy cleanup.
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Using a ¼ cup scoop, measure out 12 individual balls of cookie dough. To stuff each cookie, hold one ball of dough in one hand and use a round Tablespoon to press a deep indentation or hole into the center of the dough. Then, spoon 1 Tablespoon of strawberry jam into this hole. Carefully bring the edges of the dough together around the jam, pinching and sealing them tightly. Gently roll the dough into a smooth ball, ensuring there are no cracks for the jam to leak out during baking.
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Repeat this process until all 12 dough balls are filled, sealed, and rolled into smooth spheres. Place 6 of the cookie dough balls on one prepared baking sheet and the remaining 6 on the other. Bake one sheet at a time for 10-12 minutes, or until the edges begin to turn golden brown and the tops show slight cracks. While the first batch is baking, you can begin preparing your frosting. Once baked, allow the cookies to cool completely on the baking sheet or a wire rack before attempting to frost them.
For the Frosting:
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In a stand mixer fitted with a whisk attachment (or using a hand mixer in a large bowl), beat together the room temperature cream cheese and salted butter on medium-high speed until the mixture is smooth, creamy, and free of lumps. Gradually add the powdered sugar, one cup at a time, mixing on low speed until each addition of powdered sugar is completely incorporated before adding more. Finally, add the vanilla extract and whole milk (or heavy whipping cream) and mix well until the frosting is light, fluffy, and has a spreadable consistency.
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Once the cookies have cooled completely to room temperature, spoon the prepared cream cheese frosting into a piping bag fitted with a large round tip. Using a spiral pattern, starting from the center and moving outwards, frost each cookie with a generous dollop of frosting.
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To finish, generously top the frosted cookies with multicolored or red sprinkles. Serve immediately and enjoy these delightful bakery-style strawberry pop tart cookies!
Notes
Nutrition
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