Strawberry Cookie Bar Poptart Recipe

ByJulia
Jump to Recipe· 4.5 from 44 reviews

If you’re on the hunt for an irresistible treat that perfectly combines the nostalgia of breakfast poptarts with the chewy, buttery goodness of cookies, you’ve hit the jackpot. This Strawberry Cookie Bar Poptart Recipe is exactly what you didn’t know you needed in your life—bar cookies filled with luscious strawberry preserves and topped with a sweet glaze and sprinkles. Trust me, once you try these, you’ll find yourself reaching for them more often than you intend to!

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Why This Recipe Works

  • Easy layering technique: The two-step dough press and freeze method makes assembly a breeze and prevents a soggy bottom layer.
  • Perfect balance of flavors: Buttery sugar cookie dough pairs beautifully with the sweet-tart strawberry jam filling.
  • Soft yet sturdy texture: These bars hold their shape well while staying delectably soft inside, making them great for slicing and sharing.
  • That dreamy glaze finish: A simple vanilla glaze with sprinkles adds sweetness and whimsy, making these bars irresistible.
Strawberry Cookie Bar Poptart, strawberry cookie bars, homemade cookie poptarts, fruit-filled cookie bars, easy cookie bar recipe - A close-up view of several rectangular toaster pastries arranged in a grid on a white marbled surface. Each pastry has a light golden-brown crust as the bottom layer, topped with a smooth, white icing covering the entire top surface. Scattered evenly over the icing are small, colorful sprinkles in red, pink, orange, yellow, blue, purple, and white, adding bright splashes of color. The pastries are cut into neat rectangles, showing clean edges and a consistent thickness. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Strawberry Cookie Bar Poptart Recipe uses simple, classic baking ingredients that come together to create a nostalgic dessert with a gourmet feel. Each ingredient has a purpose and tip to help you succeed, especially if you’re baking these for the first time.

Strawberry Cookie Bar Poptart, strawberry cookie bars, homemade cookie poptarts, fruit-filled cookie bars, easy cookie bar recipe - Flat lay of a small white ceramic bowl of unsalted butter, a small white ceramic bowl of granulated sugar, two whole clean brown eggs, a small white ceramic bowl of pale golden vanilla extract, a neat pile of white all-purpose flour, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of baking soda, a small white ceramic bowl filled with bright red strawberry preserves, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of whole milk, a small white ceramic bowl of vanilla extract, and a scattering of colorful rainbow sprinkles on the white ceramic surface, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted butter: Room temperature butter ensures proper creaming with sugar, lending softness and rich flavor to the cookie dough.
  • Granulated sugar: Sweetens the dough while helping create a tender, slightly crisp texture on the outside.
  • Large eggs: Bind the dough and add moisture for that perfectly chewy bite.
  • Vanilla extract or vanilla bean paste: Enhances sweetness and adds depth of flavor.
  • All-purpose flour: Use the spoon-and-level method or a kitchen scale for best results to avoid overly dense dough.
  • Fine sea salt: Balances sweetness and amplifies other flavors.
  • Baking soda: Provides gentle lift for a softer crumb without cakiness.
  • Strawberry preserves: The star of the filling! Choose a high-quality, slightly chunky jam for bursts of real fruit flavor.
  • Powdered sugar: For a smooth, sweet glaze that sets nicely.
  • Whole milk: Thins the glaze just enough for pouring, but not running.
  • Rainbow sprinkles: Fun and festive finishing touch — totally optional, but adds that pop of color and joy.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Strawberry Cookie Bar Poptart Recipe is how easy it is to make it your own. Personally, I love swapping out the strawberry preserves for other seasonal fruit jams or adding a pinch of cinnamon to the dough in cooler months. Don’t hesitate to tweak the glaze thickness or sprinkle mix based on your mood—let this recipe be your blank canvas!

  • Variation: I once made these with tangy blueberry preserves and a lemon zest glaze, which gave the bars a bright, summery vibe that my family adored.
  • Dietary tweaks: You can substitute gluten-free flour blends for an allergy-friendly version—just be aware the texture might be slightly different but still delicious!
  • Difficulty adjustments: If you’re short on time, spreading the dough directly without chilling is possible, but the bars won’t be as neat or sturdy.

Step-by-Step: How I Make Strawberry Cookie Bar Poptart Recipe

Step 1: Creaming the Butter and Sugar

Start by placing your room temperature unsalted butter and granulated sugar into a stand mixer bowl. Whip them together on medium-high speed for about 3 minutes until the mixture looks light, fluffy, and a bit pale. This step is crucial as it incorporates air that will give your cookie bars a tender texture. Don’t rush this part and remember to scrape down the bowl once or twice so everything blends evenly.

Step 2: Adding Eggs and Vanilla

Next, crack in your eggs one at a time along with the vanilla extract or vanilla bean paste. Mix on low speed just until fully combined—overmixing here can make the dough tough. The vanilla adds that warm aroma that hints at the sweetness to come.

Step 3: Mixing in the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and fine sea salt, then gradually add them to your wet mixture. Use your mixer on low until the dough begins to come together, with no large patches of dry flour in sight. The dough will seem a bit sticky — totally normal! Pop it into the fridge for 20 minutes to help it firm up, which makes it far easier to work with when you press it into the pan.

Step 4: Pressing the Dough and Layering Jam

Line an 8×8 square metal pan with parchment paper, letting the edges hang over the sides. Press half your chilled dough evenly into the pan, then carefully lift the parchment to remove this first layer and place it on a baking sheet in the freezer—this trick helps the bars maintain their structure. Replace the parchment in the pan, then press the remaining dough evenly on top. Spread your strawberry preserves over this second layer in a nice even layer—the jam is the luscious heart of your bars!

Step 5: Baking and Cooling

Bake the bars at 375°F (190°C) for about 25-28 minutes, until the top has a golden brown hue and your kitchen smells like heaven. Let the bars cool completely on a wire rack before handling—patience here makes the best results!

Step 6: Glazing and Decorating

Once cooled, gently lift the bars from the pan using the parchment paper and flip them upside down so the bottom layer becomes the top. Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable. Drizzle this glaze over your bars and quickly sprinkle with rainbow sprinkles for a playful finish. Give the glaze 1-2 hours to set at room temperature—resist the urge to refrigerate to avoid a wrinkled glaze!

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Pro Tips for Making Strawberry Cookie Bar Poptart Recipe

  • Proper flour measuring: Always spoon and level your flour instead of scooping from the bag; this prevents dense, dry bars that don’t spread well.
  • Using a metal pan: I stick to a square metal pan for even heat distribution; avoid glass or ceramic pans which bake unevenly and affect texture.
  • Chilling dough: Don’t skip chilling! It makes the dough easier to handle and helps the bars keep their defined layers.
  • Letting glaze set: Be patient—letting the glaze set at room temp ensures a smooth, beautiful finish rather than one that wrinkles or runs.

How to Serve Strawberry Cookie Bar Poptart Recipe

Strawberry Cookie Bar Poptart, strawberry cookie bars, homemade cookie poptarts, fruit-filled cookie bars, easy cookie bar recipe - The image shows five rectangular cake slices on a white marbled surface, each with three layers: a light yellow cake layer at the bottom, a dark red jam layer in the middle, and a smooth white icing layer on top. The top icing layer is decorated with colorful sprinkles in purple, pink, red, blue, orange, and yellow, scattered unevenly. One of the slices has a bite taken out, revealing the three layers clearly. The cake edges look soft, and the sprinkles add a bright, festive touch. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing these bars with rainbow sprinkles because they make every bite feel like a celebration. Another easy garnish is a light dusting of powdered sugar for an elegant, minimalistic look. If you’re serving to kids (or to me!), colorful sprinkles always win! Feel free to jazz these up with a dollop of whipped cream or a fresh strawberry slice for extra flair.

Side Dishes

These Strawberry Cookie Bar Poptarts are sweet enough to stand on their own, but they’re delicious alongside a simple cup of tea or coffee for breakfast or an afternoon snack. I like pairing them with fresh fruit salad or even a scoop of vanilla ice cream on warmer days for a dessert twist.

Creative Ways to Present

For a special occasion, I’ve arranged these bars on a pretty platter with edible flowers and fresh mint leaves to elevate their look. You could also cut them into smaller bite-size squares and serve them as part of a brunch buffet or party dessert table. Stack them up with colorful napkins for a playful vibe that always gets compliments!

Make Ahead and Storage

Storing Leftovers

Store any leftover bars in an airtight container at room temperature for up to 3 days. I like lining the container with parchment paper to keep them from sticking together. This recipe is perfect for making ahead, and the bars actually taste better after resting a bit!

Freezing

You can freeze these bars before glazing. Wrap the cooled bars tightly in plastic wrap and then foil, placing them in a freezer-safe bag. When you’re ready to eat, thaw overnight in the fridge, then glaze and decorate fresh. This method keeps the cookie bars fresh and tasty for up to 2 months.

Reheating

If you like your bars slightly warmed, pop them in the microwave for 10-15 seconds. Just be careful not to melt the glaze too much! Alternatively, leave them at room temperature to soften slightly without reheating.

FAQs

  1. Can I use a different type of jam for this Strawberry Cookie Bar Poptart Recipe?

    Absolutely! While strawberry is classic, you can swap in blueberry, raspberry, blackberry, or even apricot preserves depending on your taste. Just choose a thick jam to avoid soggy bars.

  2. What if I don’t have a stand mixer?

    No worries! You can use a hand mixer or even mix by hand with a sturdy spoon—just make sure to cream the butter and sugar really well to get that fluffy texture.

  3. Can I make this recipe gluten-free?

    Yes! Use a cup-for-cup gluten-free flour blend that includes xanthan gum for best results. The texture might shift slightly, but the flavor remains divine.

  4. How do I avoid a soggy bottom layer?

    The key is to press and freeze the first dough layer on parchment, which helps it set quickly and prevents the jam from soaking into the bottom layer during baking.

  5. Can I skip the glaze?

    You can, but the glaze adds sweetness and a professional touch that really finishes these bars beautifully. Try dusting with powdered sugar instead if you want something lighter.

Final Thoughts

Honestly, this Strawberry Cookie Bar Poptart Recipe has quickly become one of my go-to desserts whenever I want something fun, sweet, and shareable. It’s a wonderful bridge between cookies and poptarts—comforting with a twist. I hope you have as much fun making it as I do, and that these bars become a staple in your kitchen, just like they have in mine. Happy baking!

Print
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Strawberry Cookie Bar Poptart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 44 reviews
  • Author: Julia
  • Prep Time: 2 hours
  • Cook Time: 28 minutes
  • Total Time: 2 hours 28 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in the nostalgic flavors of Poptart Cookie Bars, featuring a buttery sugar cookie base layered with sweet strawberry preserves and topped with a smooth vanilla glaze and colorful sprinkles. Perfect for a fun dessert or snack, these bars combine the best of pop tarts and cookies in an easy-to-make, shareable treat.

Ingredients

For the Sugar Cookie Dough

  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 ½ cups + 2 tbsp all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 2/3 cup strawberry preserves

For the Glaze

  • 1 cup powdered sugar
  • 1 ½-2 tbsp whole milk
  • ½ teaspoon vanilla extract
  • Rainbow sprinkles, for decorating

Instructions

  1. Prepare Pan and Preheat Oven: Line an 8×8 square metal baking pan with parchment paper, leaving overhang on all sides to easily lift the bars later. Preheat your oven to 375°F (190°C).
  2. Cream Butter and Sugar: In a stand mixer, beat the butter and granulated sugar together for 3 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  3. Add Eggs and Vanilla: Mix in the room temperature eggs and vanilla extract until just combined, scraping down the bowl once more.
  4. Incorporate Dry Ingredients: Add the flour, sea salt, and baking soda to the wet mixture gradually, mixing until the dough starts to come together.
  5. Chill Dough: Refrigerate the dough for 20 minutes to firm it up, which will make it easier to spread in the pan.
  6. Press First Layer: Press half of the cookie dough evenly into the prepared pan. Lift this layer out carefully using the parchment overhang and place it on a baking sheet. Freeze this layer for now.
  7. Prepare Second Layer Base: Replace parchment strips in the pan to keep it covered on all sides, then press the remaining cookie dough evenly into the pan.
  8. Add Preserves: Spread the strawberry preserves evenly over the dough layer in the pan.
  9. Add Top Dough Layer: Remove the frozen first dough layer from the freezer, peel off the parchment, and place it on top of the preserves. Press gently to secure it to the layer below.
  10. Bake: Bake the cookie bars in the preheated oven for 28 minutes or until the top is golden brown.
  11. Cool: Let the bars cool completely on a wire rack.
  12. Flip Bars: Using the parchment overhang, lift the bars out of the pan and flip them upside down so the bottom becomes the top.
  13. Make Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
  14. Decorate: Pour the glaze over the bars evenly and sprinkle with rainbow sprinkles.
  15. Set Glaze and Serve: Allow the glaze to set at room temperature for 2 hours before cutting into 15 bars and enjoying.

Notes

  • Use the spoon-level method to measure flour for best baking results or weigh it with a kitchen scale to avoid using too much flour.
  • Always use a square metal 8×8 baking pan with straight edges to ensure even baking and the right texture.
  • Allow the glaze to fully set before cutting to prevent moisturizing and wrinkling; avoid using the freezer for setting the glaze.
  • Feel free to swap strawberry preserves with your favorite jam flavors such as grape, blackberry, or blueberry.
  • Work with clean hands when pressing dough layers to avoid sticking and make spreading easier.

Nutrition

  • Serving Size: 1 bar
  • Calories: 250 kcal
  • Sugar: 18 g
  • Sodium: 120 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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