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Strawberry Pop Tart Stuffed Sugar Cookies

strawberry Pop Tart stuffed sugar cookies - featured image
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These playful sugar cookies are stuffed with gooey strawberry Pop Tart centers, combining nostalgic childhood flavors with a soft, buttery homemade cookie. Perfect for parties, bake sales, or a fun treat, they’re easy to make and guaranteed to impress kids and adults alike.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon milk (whole or 2%)
  • 4 strawberry Pop Tarts, chopped into 1-inch squares
  • 2 tablespoons granulated sugar (for rolling, optional)
  • 1/4 cup powdered sugar + 1 teaspoon milk (for glaze, optional)
  • Sprinkles (optional, for topping)

Instructions

  1. Set out butter and egg to reach room temperature. Chop strawberry Pop Tarts into 1-inch squares. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat unsalted butter and granulated sugar until light and fluffy (about 2-3 minutes with a mixer on medium speed).
  4. Beat in egg, vanilla extract, and milk until combined.
  5. Add dry ingredients to wet mixture in two batches, mixing on low speed or by hand just until no flour streaks remain. Do not overmix.
  6. Use a medium cookie scoop (about 2 tablespoons) to portion dough. Flatten each ball to about 1/4-inch thick. Place a piece of chopped Pop Tart in the center, wrap dough around it, and roll gently to seal.
  7. Roll each stuffed dough ball in granulated sugar if desired.
  8. Arrange cookies 2 inches apart on prepared baking sheets. Bake at 350°F (175°C) for 10-12 minutes, until edges are set and just barely golden but centers still look slightly underbaked. Rotate pans halfway if needed.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Optional: Whisk together powdered sugar and milk for glaze. Drizzle over cooled cookies and top with sprinkles. Let glaze set for 10 minutes before serving or stacking.

Notes

Chill dough if sticky for easier handling. Pinch seams tightly to prevent filling from leaking. Do not overbake; cookies should look slightly underdone in the center when removed from the oven. Use a cookie scoop for uniform size. Store in an airtight container for up to 4 days or freeze for up to 2 months. Try different Pop Tart flavors for fun variations.

Nutrition

Keywords: strawberry pop tart stuffed sugar cookies, pop tart cookies, stuffed cookies, nostalgic dessert, easy sugar cookies, bake sale cookies, kid-friendly cookies, party cookies, strawberry dessert, homemade cookies

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