Introduction

These Strawberry Pop Tart Sugar Cookies combine the nostalgic flavors of a classic pop tart with the soft, buttery texture of sugar cookies. Filled with sweet strawberry jam and topped with colorful sprinkles, they make a delightful treat for any occasion.

A white plate with a gold rim holds two halves of a cookie stacked on each other. Each cookie has three layers: a light golden crumbly base, a thick middle layer of bright pink strawberry jam, and a white frosting top layer covered with small colorful round sprinkles in red, green, pink, and orange. Around the cookies are five fresh red strawberries with green leaves. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a different flavor, substitute strawberry jam with raspberry or apricot preserves.
Use almond extract sparingly to avoid overpowering the vanilla and strawberry flavors.
Chill the dough for 30 minutes before shaping to make handling easier and to prevent spreading in the oven.
Try adding a light sprinkle of coarse sugar on top before baking for extra crunch and sparkle.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, refrigerate for up to 2 weeks or freeze for up to 3 months. To reheat, warm gently in a microwave or oven for a few seconds to restore softness.

How to Serve

Two layered cookies are shown stacked on a white plate on a white marbled surface. Each cookie has three main layers: the bottom is a thick soft and crumbly light beige cookie base, the middle layer contains a glossy, bright red strawberry jam with visible fruit pieces, and the top layer is a smooth white frosting covered with small round colorful sprinkles in red, orange, green, yellow, and purple. The cookie on top is cut in half, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

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 can work in a pinch but will result in a different texture and flavor compared to these buttery sugar cookies. For the best results, stick to the cookie dough recipe.

How do I prevent the jam from leaking out during baking?

Make sure to seal the edges firmly by crimping with a fork and avoid overfilling the jam. Chilling the filled cookies briefly before baking can also help the jam hold its place better.

Strawberry Pop Tart Sugar Cookies Recipe

Print Recipe

★★★★★

4.7 from 673 reviews

These Strawberry Pop Tart Sugar Cookies combine the nostalgic flavors of classic pop tarts with the delightful texture of sugar cookies. Soft, buttery sugar cookies filled with sweet strawberry jam and decorated with sprinkles make a perfect treat for any occasion.

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

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)

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined; set this mixture aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar on medium speed for about 3-4 minutes until the mixture becomes light and fluffy.
Add Eggs and Extracts: Incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Stir in vanilla extract and almond extract if using.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to form a dough.
Shape Cookies: Scoop out 1 tablespoon of dough and roll it into a ball. Flatten the ball into a 2-inch disc and create a small well or indentation in the center of each disc for the filling.
Fill Cookies with Jam: Place about 1 teaspoon of strawberry jam into the well of half of the cookie discs.
Seal Cookies: Top each jam-filled disc with another plain disc, pressing the edges together firmly and crimping them with a fork to seal the jam inside.
Bake: Place the assembled cookies on prepared baking sheets and bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, drizzle with icing made from powdered sugar and decorate with sprinkles if desired.