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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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/strawberry-pop-tart-sugar-cookies-recipe/