Raspberry Pop Tart Cookies (Soft, Frosted & Filled!)
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These homemade Raspberry Pop Tart Cookies are buttery shortbread sandwiches filled with sweet raspberry jam and topped with a fruity pink glaze and rainbow sprinkles. They taste just like your favorite breakfast pastry, but in cookie form and made completely from scratch!
If you love toaster pastry cookies, you’ll also love this Giant Frosted Blueberry Pop Tart , Peanut Butter Cup Stuffed Cookies and these Mini Twix Cookies.
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Why You’ll Love These Raspberry Pop Tart Cookies
- Soft‑baked, bakery‑style texture — thick, plush, and melt‑in‑your‑mouth with crisp edges.
- Real raspberry jam filling — bright, fruity flavor that tastes like a homemade Pop‑Tart.
- Pretty pink icing — that classic toaster‑pastry look with a glossy finish and sprinkles.
- Nostalgic and fun — all the childhood Pop‑Tart vibes in a cozy, grown‑up cookie.
- Easy to customize — swap in strawberry, blueberry, or brown sugar cinnamon jam.
- Perfect for spring and holidays — the color pop makes them adorable for parties and gifting.
- No chill time needed — quick, simple, and ready to bake fast.
What Makes These Better Than the Boxed Version
Real butter, real raspberry jam, and a naturally flavored glaze that tastes like raspberries instead of artificial filling. Plus, you can customize the flavor, control the sweetness, and make these nostalgic pop tart cookies any size you want.
Loved by Kids and Adults
These homemade Pop Tart cookies are always a hit. Something about the nostalgic Pop Tart shape, the pink icing, and those rainbow sprinkles brings everyone right back to childhood mornings — but with a bakery‑style upgrade.
Ingredients for Raspberry Pop Tart Cookies
nostalgic pop tart cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg white
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- Raspberry jam for filling
Raspberry Glaze
- 1 cup powdered sugar, use more if needed to thicken glaze
- 1 tablespoon raspberry jam
- 1 tablespoon milk of choice to thin out, use more if needed
- Rainbow sprinkles for topping
Instructions How to Make Raspberry Pop Tart Cookies
Make the Pop Tart Shortbread Cookie Dough
- Preheat oven to 350°F.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1/2 cup sugar until light and fluffy.
- Add 1 egg white and 1 teaspoon vanilla extract. Mix until combined.
- Add 1 1/2 cups flour and 1 teaspoon baking powder. Continue mixing until the dough comes together.
- Roll the dough out to 1/4 inch thick on a lightly floured surface. Use a round cookie cutter to cut out circles. You can also use a smaller or larger cutter if you prefer bigger cookies. Repeat with remaining cookie dough cutting out more circles until most of the dough is used up.
- Add about a tablespoon of raspberry jam in the middle of half of the cut-out cookies, then place a cut out cookie on top and seal the outside edges together with your fingertips. Use a fork to crimp the edges down more securely.
- In a small bowl, make an egg wash by beating an egg. Brush the tops and sides of the assembled cookies.
- Place cookies on a parchment-lined baking sheet and bake at 350°F for 8-12 minutes, depending on the size of your pop tarts. Cookies should look slightly puffy with no glossy appearance on top.
- Transfer cookies to a wire rack and cool completely before adding glaze and toppings.
Make the Raspberry Glaze
- In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon raspberry jam, and 1 tablespoon milk to get a thick glaze. Adjust with more powdered sugar, jam, or milk as needed.
- Once the glaze is the right consistency, spoon some glaze on top of each cookie and immediately add sprinkles before the glaze sets. The glaze sets quickly, so work one cookie at a time.
Tips for Your Nostalgic Pop Tart Cookies
- Keep the dough cold. If the dough gets too warm while you’re rolling and cutting, pop it in the fridge for 10-15 minutes. Cold dough is easier to work with and holds its shape better.
- Don’t overfill. A tablespoon of jam is plenty. Too much filling will ooze out during baking and make a mess on your baking sheet.
- Seal the edges well. Press the edges together with your fingers first, then use a fork to crimp all the way around. This prevents the jam from leaking out.
- Work quickly with the glaze. It sets fast, so only glaze one or two cookies at a time and add sprinkles immediately.
- Let them cool completely. The cookies are delicate when warm. Wait until they’re fully cooled before glazing or they’ll crack.
How to Store Raspberry Jam Cookies
- Store glazed cookies in a single layer in an airtight container at room temperature for up to 4 days. If you need to stack them, place parchment paper between layers to prevent the glaze from sticking.
- For longer storage, freeze the unglazed baked cookies for up to 2 months. Thaw at room temperature and add the glaze and sprinkles when ready to serve.
- You can also freeze the unbaked assembled cookies before the egg wash. Place on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the bake time. Add egg wash before baking.
More Pop Tart Cookie Variations
- Strawberry pop tart cookies: Swap raspberry jam for strawberry jam in both the filling and glaze. Use red food coloring in the glaze for a brighter pink.
- Brown sugar cinnamon: Skip the fruit jam. Fill with a mixture of brown sugar, cinnamon, and a tiny bit of butter. Top with a vanilla glaze instead.
- Blueberry version: Use blueberry jam for the filling and add a drop of blue food coloring to the glaze for that classic blueberry pop tart look. For more berry inspiration, check out this No Bake Berry Cheesecake.
- S’mores style: Fill with Nutella and mini marshmallows. Top with chocolate glaze and graham cracker crumbs instead of sprinkles. Love chocolate and peanut butter? This Reese’s Peanut Butter Chocolate Oreo Tart is another must-try.
- Chocolate fudge: Add 2 tablespoons cocoa powder to the dough. Fill with chocolate hazelnut spread and top with chocolate glaze.
🍓 People Also Ask
What are Raspberry Pop‑Tart Cookies made of?
They’re made with a soft sugar‑cookie dough, filled with raspberry jam, and topped with a pink Pop‑Tart–style icing and sprinkles.
How do you keep jam from leaking in Pop‑Tart Cookies?
Use cold dough, keep the jam in the center, and seal the edges well before baking.
Can you use store‑bought jam for Raspberry Pop‑Tart Cookies?
Yes, any thick raspberry jam or preserves works. Thinner jams may need a short chill to firm up.
Do Raspberry Pop‑Tart Cookies need to be refrigerated?
No, they keep at room temperature for 2–3 days in an airtight container once the icing has set.
Can you freeze Raspberry Pop‑Tart Cookies?
Yes, freeze the baked cookies without icing for up to 2 months, then thaw and glaze when ready to serve.
Can you make Pop‑Tart Cookies with other flavors?
Absolutely—strawberry, blueberry, cherry, and brown sugar cinnamon all work with the same dough and icing.
🍓Easy Pop Tart Cookie FAQs
Can I use store‑bought raspberry jam?
Yes—any thick raspberry jam or preserves works great. If your jam is very runny, chill it for 10–15 minutes so it doesn’t leak during baking.
How do I keep the jam from leaking out?
Use cold dough, keep the jam in the center, and seal the edges well. A quick 10‑minute freeze before baking helps the cookies hold their shape.
Can I make these with other Pop‑Tart flavors?
Absolutely! Strawberry, blueberry, cherry, or even brown sugar cinnamon all work beautifully with the same dough and icing.
Do these cookies need to be refrigerated?
No—store them at room temperature in an airtight container for 2–3 days. If iced, let the glaze fully set before stacking.
Can I freeze Raspberry Pop‑Tart Cookies?
Yes. Freeze baked (un‑iced) cookies for up to 2 months. Thaw, then add the icing and sprinkles fresh for the prettiest finish.
Can I make the dough ahead of time?
Yes—chill the dough up to 48 hours. Let it soften slightly before shaping and filling.
Can I use a different icing?
A simple powdered sugar glaze works, but adding a spoonful of raspberry jam gives the icing that signature Pop‑Tart pink color and flavor.
These raspberry pop tart cookies are a fun, homemade twist on a nostalgic favorite. Buttery shortbread, sweet raspberry filling, and that signature pink glaze with sprinkles make them irresistible. For more raspberry desserts, try this Luscious Red Raspberry Lemon Dream Pie. And if you’re making treats for a party, these Halloween Oreo Pops are another fun option. Get ready to make these disappear fast!
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
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Raspberry Pop Tart Cookies
Equipment
- Mixing bowl
- Electric mixer
- Rolling Pin
- Round cookie cutter
- Fork
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
Shortbread Cookies
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg white
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- raspberry jam for filling, about 1 tablespoon per cookie
- 1 egg for egg wash
Raspberry Glaze
- 1 cup powdered sugar plus more if needed
- 1 tablespoon raspberry jam
- 1 tablespoon milk plus more if needed
- rainbow sprinkles for topping
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream together 1/2 cup softened butter and 1/2 cup sugar until light and fluffy.
- Add 1 egg white and 1 teaspoon vanilla. Mix until combined.
- Add 1 1/2 cups flour and 1 teaspoon baking powder. Mix until dough comes together.
- Roll dough to 1/4 inch thick on a floured surface. Cut out circles with a cookie cutter.
- Place about 1 tablespoon raspberry jam in the center of half the circles. Top with remaining circles and seal edges with fingertips, then crimp with a fork.
- Beat 1 egg for egg wash and brush tops and sides of assembled cookies.
- Bake 8-12 minutes until slightly puffy with no glossy appearance. Cool completely on a wire rack.
- For glaze: Whisk together 1 cup powdered sugar, 1 tablespoon raspberry jam, and 1 tablespoon milk. Adjust consistency as needed.
- Spoon glaze onto cooled cookies and immediately add sprinkles before glaze sets.
Notes
Nutrition
