Strawberry Pop Tart Cookies

Hi my friends! It’s been way too long since my last blog post, but it’s been a really crazy few months for my family and me! I hope whatever part of the country you live, it’s cooler than it’s been here in Florida. There are just no words to describe this intense heat, and after all of these years here, I can’t say I’m a fan anymore. I’m looking forward to the cooler weather, if it ever decides to show up 🙂

So, April was a challenging month for me and my ongoing back issues. I was scheduled for what was supposed to a fairly simple outpatient back surgery, then ending up having an emergency surgery a week later because of complications. It was a really tough time for me and due to all of the issues I was experiencing, I ended up having to miss my son’s graduation in Miami. It broke my heart, but I just wasn’t feeling well enough to travel. Fast forward to present tense, and I’m still dealing with a lot of these back issues. All of the years I spent as a a competitive athlete, plus high impact sports just did a toll on my back. The good thing is…I’m a tough cookie and used to pushing through a lot and making the most of what’s happening in my life. I have too many other things for which to be grateful, so I am choosing to focus on them! 🙂

Speaking of cookies… 🙂 I created these fabulous treats over the holidays, but didn’t have a chance to post the recipe. It was time to show them off so you can make them at home too! My family and friends flipped over these beauties, and I have no doubt you will love them as well!

Sending you all lots of love and hugs


Just some of the yummy ingredients used to make these cookies!

The dough is a sweet, sugar cookie dough and is just delicious!

I used a teaspoon to create a well in the ball of dough, then added a scant teaspoon of jam in the middle. Carefully roll the dough back into a ball. Remember, less is more when it comes to adding the jam. Too much, and it will spill out of the dough while baking!

While the cookies are baking, make the strawberry buttercream!

When the cookies were completely cooled, I used a small cookie scoop to place the frosting on top.

I love the color!

I used an offset spatula to spread the frosting on top of the cookie.

Then added some colorful sprinkles and a mini pop tart 🙂 I mean, how cute are these ?

Time for some glamour shots 🙂

This just makes me so happy 🙂

Can you tell pink is my favorite color? 🙂

We ate way too many of these after they were frosted 🙂

Just prefect with a cup of coffee!

Strawberry Pop Tart Cookies

Makes: 15-16 large cookies Prep time: 45 minutes Bake time: 15-18 minutes



1 and 1/2 cups softened Organic Valley unsalted butter

1 and 1/2 cups Dixie Crystals granulated sugar

2 medium Organic Valley eggs

4 teaspoons Nielsen Massey vanilla bean paste

3/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

4 cups all purpose flour

1/2 cup of strawberry jam for filling the cookies (may be more or less depending on how many cookies you make)

Strawberry buttercream

1 cup, unsalted Organic Valley butter, softened

1 teaspoon Nielsen Massey vanilla bean paste

1/4 cup plus 2 tablespoons strawberry jam

pinch of salt

4 cups Dixie Crystals confectioners sugar

Pop Tart Bites for placing on top of the buttercream


( 3 drops of red food color, if you would like a deeper pink frosting)


Preheat your oven to 325 degrees. Line 3 baking sheets with parchment or silicone mats and set aside

Make the dough:

In your stand mixer, mix the softened butter and sugar until light and fluffy.

Add in the eggs, vanilla bean paste, salt, baking soda and cream of tartar.

Mix until combined.

Slowly add in the flour and mix until the dough comes together.

With a larger cookie scoop, scoop the dough into balls.

Using a teaspoon, press the center of the ball of dough so it makes a well. (see the photo above)

Fill the well with a scant teaspoon of the strawberry jam, being careful not to add too much!

Very carefully roll the dough into a ball, being careful not to let the jam leak out of the sides of the dough.

Chill the dough balls for 15 minutes before baking.

On the center rack of your oven, bake one pan of cookies at a time for 15 to 18 minutes until the edges are lightly golden brown and the centers are done.

Let cool completely before frosting and topping with the sprinkles and mini pop tarts!

Make the buttercream while the cookies are cooling!

In your stand mixer, beat together the softened butter, vanilla bean paste and strawberry jam until smooth.

Add in a pinch of salt and mix until combined.

Slowly add in the confectioners sugar and beat until smooth and blended.

Add in a few drops of red food coloring, if desired.

Frost the cookies when they are completely cooled. ( I used a smaller ice cream scoop for more precise measurement)

Add sprinkles first, then the mini pop tarts!

The finished cookies will stay fresh under a cake dome for a day or two, but I froze them as soon as I was done making them.

I use freezer containers and line them with wax paper. They will freeze for up to two months.




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