Pop tart cookie bars are all the chewy, strawberry-filled goodness of a pop tart in sugar cookie form. Everyone will love this fun twist on a classic!

After making cookie dough bars and monster cookie bars, I knew another recipe needed to be in the works!
Inspired by store-bought strawberry pop tarts, these pop tart cookie bars are an easier version with all of the same flavors and textures.
They are made with a soft and chewy sugar cookie base, filled with a layer of sweet strawberry preserves, and finished with a thin vanilla glaze and rainbow sprinkles.
For more rainbow sprinkle recipes, try birthday cake cookies, birthday cake brownies, and funfetti vanilla cake!
Jump to:
why you'll love this recipe
- These cookie bars look and taste like store-bought strawberry pop tarts!
- They are easy and fun to make with just 10 simple pantry ingredients.
- They have a soft and chewy texture, and a layer of sweet strawberry preserves in the center of each bar that keeps them soft and moist for days.
- You can easily change up the jam flavor to cater to any occasion!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Strawberry preserves: You can also use strawberry jam if that's all you have.
- Rainbow sprinkles: Confetti sprinkles are the key to making the bars look like the top of a pop tart!
- Butter: This recipe calls for unsalted butter at room temperature. Make sure it's not cold or too warm before using it.
recipe instructions
Before you start, line a square 8x8 baking pan with parchment paper to hang over all four sides, then preheat the oven to 375 F/190 C.
STEP ONE: Cream the butter and sugar together. In a stand mixing bowl, cream the unsalted butter and granulated sugar together for 3 minutes.
STEP TWO: Mix in the wet ingredients. Mix in the vanilla extract and eggs one at a time, scraping down the bowl in between eggs.
STEP THREE: Mix in the dry ingredients. Mix in the all-purpose flour, salt, and baking soda until just combined and the dough starts to clump together.
Cover the bowl with plastic wrap and chill the dough in the fridge for 20 minutes. This will make it easier to press into the pan.
STEP FOUR: Make the first layer. In the prepared pan, press half of the cookie dough into the pan (about 385 grams). Lift the parchment paper out of the pan and transfer it to a cutting board or baking sheet. Chill the layer in the freezer for now.
STEP FIVE: Make the second layer. Replace the parchment paper in the pan so that all four sides are covered again.
Then press the rest of the cookie dough into the pan.
STEP SIX: Spread the jam. Spread the strawberry preserves over the dough with an offset spatula.
STEP SEVEN: Bake! Take the top cookie dough slab out of the freezer and remove the parchment paper. Place it on top of the jam and press it firmly down to secure it. It's okay if some of the jam spills out of the side.
Bake in the preheated oven for 25-28 minutes, or until the top is golden brown. Let the pan cool completely on a wire cooling rack.
STEP EIGHT: Chill and decorate. Once room temperature, lift it out of the pan and place it upside down on a cutting board. (the bottom should now be the top!)
Spread the vanilla glaze over the top and immediately cover it with rainbow sprinkles. Set it aside for the glaze to set, for about 1-2 hours. Then cut into 15 bars and enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Let the glaze set before cutting. This can take some time, especially if it's humid where you live. It will be tempting to put it in the freezer but don't, or the glaze will absorb more moisture and wrinkle.
- Use different flavored preserves. Not a strawberry fan? You can replace the preserved flavor with grape, blackberry, blueberry, or whatever your heart desires!
- Work with clean hands. The cookie dough will be slightly sticky when you are pressing it into the pan. It's best to work with clean hands which will keep the dough from sticking to you!
faqs
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
Absolutely! You can use any variety of preserves like grape, blackberry, blueberry, etc.
Sometimes the icing won't set if you live somewhere where it's very humid. Try making the glaze a bit thicker with more powdered sugar and let them set overnight.
Store the cut bars in an airtight container or wrapped in plastic wrap at room temperature for 2-3 days.
Yes! I recommend waiting until the icing is completely set, then cut them and transfer them to an airtight container or freezer bag. They will stay fresh for one month.
more recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Poptart Cookie Bars
Equipment
Ingredients
For the Sugar Cookie Dough
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoons vanilla extract or vanilla bean paste
- 2 ½ cups + 2 tbsp all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- â…” cup strawberry preserves
For the Glaze
- 1 cup powdered sugar
- 1 ½-2 tablespoon whole milk
- ½ teaspoon vanilla extract
- Rainbow sprinkles for decorating
Instructions
- Line a square 8x8 baking pan with parchment paper to hang over all sides. Preheat the oven to 375 F/190 C.
- Cream the butter and sugar in a stand mixing bowl for 3 minutes until light and fluffy. Scrape down the bowl.½ cup unsalted butter, 1 cup granulated sugar
- Mix in the egg and vanilla extract until just combined. Scrape down the bowl.2 large eggs, 1 teaspoons vanilla extract or vanilla bean paste
- Mix in the flour, salt, and baking soda until the dough starts to come together.2 ½ cups + 2 tablespoon all-purpose flour, ½ teaspoon fine sea salt, ½ teaspoon baking soda
- Chill the dough in the fridge for 20 minutes to firm up. (it will make it easier to spread in the pan).
- Press half of the cookie dough into the pan. (348 g)
- Take the first layer out of the pan by lifting out one of the parchment papers and transferring it to a baking sheet. Keep it in the freezer for now.
- Replace the parchment strips, so that all of the sides of the pan are still covered. Then press the rest of the cookie dough evenly into the pan.
- Spread the strawberry preserves over the top.â…” cup strawberry preserves
- Then place the other half of the cookie dough on top of the jam. Peel off the parchment and press it firmly to secure it on top.
- Bake the cookie bars in the oven for 25-28 minutes or until the top is golden brown.
- Let it cool completely on a wire cooling rack.
- Then pull the sides of the parchment to remove it from the pan and flip it upside down so the bottom is now the top.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth.1 cup powdered sugar, 1 ½-2 tablespoon whole milk, ½ teaspoon vanilla extract
- Pour over the top of the bars and sprinkle with rainbow sprinkles.Rainbow sprinkles
- Let the bars sit for 1-2 hours at room temperature until the icing is set, then cut into 15 bars and enjoy!
Notes
-
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
-
- Let the glaze set before cutting. This can take some time, especially if it's humid where you live. It will be tempting to put it in the freezer but don't do it or the glaze will absorb more moisture and wrinkle.
-
- Use different flavored preserves. Not a strawberry fan? You can replace the preserved flavor with grape, blackberry, blueberry, or whatever your heart desires!
- Work with clean hands. The cookie dough will be slightly sticky when you are pressing it into the pan. It's best to work with clean hands which will keep the dough from sticking to you!
Trish says
I made them in a 7x11 pan so it resembled a pop tart! Loved how soft they were, will definitely make them again!
Taryn says
Can I just say, this is brilliant! What a twist on the sheet pan pop tart! Cannot wait to try these! They sound delicious! Thank you for this awesome idea! 💕
Cambrea Gordon says
Yay! So glad you like it Taryn, let me know how they turn out! 🙂
Courtney Watson says
Would it work to use almond milk instead? I don't generally have milk in the house besides almond or coffee cream
Cambrea Gordon says
Hi Courntey! Definitely, you may need to adjust the powdered sugar in it as almond milk is typically more watery.
Kay Brittain says
Would this recipe freeze well to be used later?
Cambrea Gordon says
Hi Kay! I froze it with no problem, just wait to glaze it until after it's frozen otherwise the glaze won't set properly.
Ashley guinn says
Made these and LOVED them! They were a hit !!
Cambrea Gordon says
YAY! So happy to hear that, thanks so much for coming back to leave a review Ashley!
Kristy says
Needs tweaking. My cookies came out stupid dry. I baked them on the lower end. The dough was extremely hard to manage and I feel like it needs more jelly than the 2/3 cup. Is it good? Yes. But it needs adjustments. I’m going to try and cook it for 10 minutes less than suggested.
Cambrea Gordon says
Hi Kristy, did you use a scale to measure your ingredients? It sounds like you may have used too much flour. You can use more jelly if you want, I can't guarantee they will turn out the same though.
Tim says
I tried these 3 times now but can not get them to come out super soggy (to a degree where they have to be tossed). At this point I baked them for 30 minutes and left them in the oven turned-off for another 5 but same result. I’m at altitude (Denver), wondering if that has something to do with it?
Cambrea Gordon says
Hi Tim! Yes, Denver is considered high-altitude so baking for you will always be different. Check out this post on some changes you can try which should help!
Ann says
Love this interpretation of a pop tart! Mine turned out a little on the dry side. Wondering if I did something wrong. Baked them at the correct temperature and for the specified time. Are they meant to have a drier crumb or should they be chewy or crisp? The flavors were delicious. We used blueberry preserves. Fun recipe!
Cambrea Gordon says
Hi Ann, they are meant to be slightly dense and chewy. It sounds like your oven may run a bit hotter than the true temperature if you followed the specified time. I would try baking them a few minutes less next time 🙂
Lindsey says
Another vote for loving that you put the ingredient measurements in the instructions! These turned out so yummy! I did have to bake them longer though, probably more like 30-32 minutes, but they were amazing!!
Cambrea Gordon says
Yay! So happy to hear that Lindsey! I'm so glad you enjoyed them 🙂
Nicole says
I absolutely love that you included the ingredients in the instructions!! Brilliant!
Cambrea Gordon says
Yes!! I know how helpful it is! 🙂
Kristen Hamm says
These turned out perfect! I brought them to a family dinner when I was in charge of dessert and everyone raved about them. Next time I want to try blueberry or grape preserves, that's my boyfriends favorite!
Cambrea Gordon says
Yay! So happy to hear that Kristen! 🙂