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  • Writer's pictureEmily Tillmann

Strawberry Pop-Tart Cookies

Made, written & photographed by the creators of the Point

These Strawberry Pop-Tart Cookies are a sweet and delicious treat. They have a soft and chewy texture and they're topped with a bright pink frosting that gives them a delightful sweetness.

The sweet aroma of strawberries mixed with the scent of freshly baked cookies will fill the air as you bite into one. The taste is a perfect combination of buttery cookie and sweet, juicy strawberry preserves.

They are sure to be a hit with both kids and adults alike!


Strawberry Pop-Tart Cookies

makes 12 cookies | Total Time: 40 minutes


  • 1 cup margarine, softened

  • 3/4 cup white granulated sugar

  • 3/4 cup light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 3 cups all purpose flour

  • 1 cup strawberry preserves


  • 4 oz. cream cheese, room temp

  • 1/4 cup butter, room temp

  • 3 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2 Tablespoons whole milk

  • pink food coloring, optional

  • 2 Tablespoon multicolored or red sprinkles


Make the Cookies:

1. Begin by preheating your oven to 350F. Line two baking sheets with parchment paper and set aside.

These cookies are large, so make sure to use the biggest sheets you have.

2. In the bowl of a standing mixer, or a large bowl with hand mixer, beat 1 cup margarine with 2/4 cup white sugar and 3/4 cup brown sugar. Beat on high for 2 to 3 minutes or until light and fluffy.

3. Add 1 egg and 1 teaspoon vanilla extract to the butter/sugar mixture. Beat until evenly combined.

4. Sprinkle 1/2 teaspoon salt and 1 teaspoon baking soda into the batter. Beat for a minute until incorporated.

5. In three batches, add 1 cup flour at a time. Mix on low until the flour is just incorporated. Then, add the next cup. Repeat once more.

If your dough is solid, you don't need to use all 3 cups. I ended up using 2 3/4 cups of flour. You'll know it's ready if you can easily form it into balls without it being too sticky.

6. Now that your dough is complete, begin to shape the cookies. Use 1/4 cup scoop to form a ball. Use your fingers or a tablespoon to make a little bowl in the middle of the dough ball. Spoon in strawberry preserves - not too much that prevents you from closing the dough ball. Pinch the dough around the strawberry filling and roll in your hands to ensure there are no cracks.

To see a video of this process, check out our TikTok account!

7. Lay out 6 prepared dough balls on each cookie sheet. One sheet at a time, bake for 12 to 15 minutes, or until the edges are golden and the tops begin to crack slightly.

8. Remove from the oven and let cool completely.

Make the Frosting:

9. In the meantime, make your frosting by combining the 4 oz. room temp cream cheese and 1/4 cup room temp butter. Beat with an electric mixer for 2 minutes or until combined.

10. In batches, add the powdered sugar 1 cup at a time and use the mixer on low to combine the powdered sugar and butter/cream cheese. Continue until the frosting is a thick and creamy consistency.

11. Add in 1 teaspoon vanilla extract, 2 tablespoons milk, and a drop of pink food coloring. Beat until combined.

This is a great time to taste test the frosting and make sure it doesn't need anything else.

12. Transfer the frosting into a ziplock baggie. Clip a little bit of one corner off. Pipe the frosting onto the cookies in a swirling motion.

You could also use a knife to frost the cookies without a piping bag!

13. Top with sprinkles and keep in an airtight container!


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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