These homemade sugar cookie pop tarts are a nostalgic treat made entirely from scratch, featuring a tender, buttery sugar cookie crust, a sweet jam or cinnamon filling, and a simple vanilla glaze. Unlike store-bought versions, these are made with real ingredients and can be customized to your liking. They bake up perfectly golden and are a fun weekend baking project that the whole family will enjoy.
Ingredients
- For the dough:
- 2 ½ cups (310 g) all-purpose flour, plus more for rolling
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- For the filling:
- ½ cup (160 g) strawberry jam or preserves (or any flavor you like)
- 1 tablespoon cornstarch (if using very runny jam)
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Sprinkles, for decorating (optional)
Instructions
- Make the dough: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla, and beat until combined, scraping down the sides as needed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Divide the dough in half, shape each half into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (this makes the dough easier to roll).
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about ⅛-inch (3 mm) thickness. Use a knife or a pizza cutter to trim into a rectangle, then cut into 8 equal rectangles (about 3×4 inches each). Repeat with the second disk, so you have 16 rectangles total.
- Place 8 rectangles onto the prepared baking sheets, spaced about 1 inch apart. If your jam is very runny, stir it with the cornstarch first. Spoon about 1 tablespoon of jam onto the center of each rectangle, leaving a ½-inch border around the edges.
- Top each with another rectangle. Press the edges with your fingers or a fork to seal well. Use a toothpick to poke a few small holes in the top of each pop tart to allow steam to escape.
- Bake for 12–15 minutes, until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla. Add more milk, a teaspoon at a time, until you reach a pourable consistency. Spread the glaze over the cooled pop tarts and immediately sprinkle with sprinkles. Let the glaze set for about 15 minutes before serving.
Tips
- Chill the dough: Don’t skip the chilling step. It prevents the dough from sticking and makes it much easier to roll and handle. If the dough gets too soft while rolling, pop it back in the fridge for a few minutes.
- Seal the edges well: Press the edges firmly with a fork to prevent the filling from leaking out during baking. If the edges don’t stick, brush them with a little water before pressing.
- Adjust the filling: If you prefer a less sweet filling, use a tart fruit jam or a sprinkle of cinnamon sugar instead. You can also use lemon curd, chocolate spread, or even a homemade fruit compote.
- Make it ahead: You can prepare the dough up to 2 days ahead and keep it refrigerated. You can also assemble the pop tarts and freeze them unbaked; just add a couple of minutes to the baking time.
Serving Suggestions
Serve these sugar cookie pop tarts warm or at room temperature. They’re perfect for breakfast with a glass of milk or a cup of coffee, or as an afternoon snack. For a fun dessert, serve them with a scoop of vanilla ice cream or a drizzle of extra glaze. They’re also great for lunchboxes or as a sweet treat at parties.
Variations
- Chocolate sugar cookie pop tarts: Add 2 tablespoons of cocoa powder to the flour mixture for a chocolate twist, and use chocolate spread or a chocolate ganache as the filling.
- Cinnamon sugar pop tarts: Mix 1 teaspoon of ground cinnamon into the dough, and fill with a mixture of brown sugar and cinnamon. Skip the glaze and sprinkle the tops with cinnamon sugar before baking.
- Lemon sugar cookie pop tarts: Add 1 tablespoon of lemon zest to the dough and use lemon curd as the filling. For the glaze, use lemon juice instead of milk for a tangy finish.
- Berry pop tarts: Use a mixed berry jam or make a quick compote by simmering fresh or frozen berries with a little sugar and cornstarch until thickened.
Storage and Reheating
Store the pop tarts in an airtight container at room temperature for up to 3 days. If you’ve glazed them, place a piece of parchment paper between layers to prevent sticking. To freeze, place unglazed pop tarts in a single layer in a freezer-safe container, separating layers with parchment, and freeze for up to 2 months. Thaw at room temperature or reheat in a toaster or microwave. To reheat, place in a toaster on low or in a 300°F (150°C) oven for 5–7 minutes until warmed through. If reheating in the microwave, do so in 15-second intervals to avoid making the crust soggy.
Frequently Asked Questions
Can I use store-bought sugar cookie dough? Yes, you can use a refrigerated sugar cookie dough to save time. Just let it come to room temperature, roll it out, and follow the same assembly steps. The texture will be slightly different, but it will still be tasty.
Why are my pop tarts leaking filling? This usually happens if you overfill them or don’t seal the edges well. Make sure to leave a border and press the edges firmly with a fork. Also, poking a few holes in the top allows steam to escape, which prevents the filling from bubbling out.
Can I make these gluten-free? Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. The dough might be a bit more delicate, so handle it gently and chill it longer. The texture will be slightly more crumbly.
Do I need to refrigerate the pop tarts after glazing? No, the glaze sets at room temperature. You can store them in an airtight container at room temperature for a few days. If you live in a very warm climate, you can refrigerate them to keep the glaze firm, but bring them to room temperature before serving.
Can I use a different filling? Absolutely! This recipe is very versatile. Try Nutella, peanut butter, apple butter, or even a savory filling like cheese and herbs for a unique twist. Just make sure the filling is not too liquid, or it will make the crust soggy.
How do I make the glaze thicker or thinner? To make it thicker, add more powdered sugar. To make it thinner, add more milk, a teaspoon at a time. The glaze should be thick but still pourable. If it’s too thick, it will be hard to spread; if it’s too thin, it will run off the pop tarts.
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