Strawberry Pop Tart Sugar Cookies Recipe

Introduction

These Strawberry Pop Tart Sugar Cookies combine the nostalgic flavors of a classic breakfast treat with the fun of homemade cookies. Soft, buttery, and filled with sweet strawberry jam, they’re perfect for a delightful snack or dessert.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ¾ cup strawberry jam or preserves
• Sprinkles (for decoration)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3 to 4 minutes.
4. Step 4: Add eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
6. Step 6: Scoop 1 tablespoon of dough and roll into a ball. Flatten into a 2-inch disc and create a small well in the center of each disc.
7. Step 7: Fill half of the cookie discs with about 1 teaspoon of strawberry jam into each well.
8. Step 8: Top each jam-filled cookie with another disc, sealing and crimping the edges with a fork.
9. Step 9: Bake for 10 to 12 minutes until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Step 10: Optional: Drizzle with icing made from powdered sugar and milk, and decorate with sprinkles for extra fun and color.

Tips & Variations

• Use your favorite flavor of jam or preserves for a different twist.
• If you don’t have almond extract, simply omit it or add a little extra vanilla extract instead.
• Chill the dough for 30 minutes before shaping to make it easier to handle.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Reheat gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making the dough?

Store-bought pie crust won’t provide the same texture or sweetness as this sugar cookie dough. For best results, use the recipe as directed.

How do I prevent the jam from leaking during baking?

Make sure to create a small well in the cookie dough disc to hold the jam, and firmly seal the edges by crimping with a fork. Chilling the dough before baking also helps keep the jam contained.

Strawberry Pop Tart Sugar Cookies Recipe

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★★★★★

4.6 from 73 reviews

Delightful Strawberry Pop Tart Sugar Cookies combine the nostalgic flavors of classic pop tarts with the soft, buttery texture of sugar cookies. Filled with sweet strawberry jam and optionally decorated with colorful sprinkles and icing, these cookies are perfect for a fun treat or special occasion.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

Filling and Decoration

• ¾ cup strawberry jam or preserves
• Sprinkles (for decoration)
• Optional icing made from powdered sugar and milk

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside as it will be gradually incorporated into the wet ingredients.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and powdered sugar using an electric mixer until the mixture becomes light and fluffy, which takes about 3-4 minutes. This process aerates the dough for a tender cookie texture.
4. Add Eggs and Extracts: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to ensure thorough incorporation. Stir in the vanilla extract and almond extract for added flavor depth.
5. Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
6. Shape Dough: Scoop about 1 tablespoon of dough, roll it into a ball, then flatten it into a 2-inch disc. Use your thumb or the back of a spoon to create a small well in the center of half of these discs for the jam.
7. Fill with Jam: Place approximately 1 teaspoon of strawberry jam into the well of half the cookie discs to serve as the sweet filling.
8. Assemble Cookies: Top each jam-filled disc with one of the remaining plain cookie discs. Seal the edges by pressing and crimping with a fork to enclose the jam completely and prevent leakage during baking.
9. Bake Cookies: Bake the assembled cookies on the prepared baking sheets for 10-12 minutes or until the edges turn lightly golden. This ensures a crisp edge with a soft interior.
10. Cool and Decorate: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Optionally, drizzle with icing made from powdered sugar and milk, then decorate with colorful sprinkles for a festive touch.

Notes

• You can substitute almond extract with a teaspoon of lemon zest if you prefer a citrus twist.
• Make sure not to overfill with jam to avoid leaking during baking.
• Chilling the dough for 30 minutes before shaping can help manage stickiness and maintain cookie shape.
• Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Keywords: Strawberry pop tart cookies, sugar cookies, filled cookies, berry jam cookies, homemade pop tart cookies, sweet treats, dessert cookies