Introduction

These Strawberry Pop Tart Sugar Cookies are a delightful twist on a nostalgic favorite. Soft, buttery cookies filled with sweet strawberry jam create a perfect treat for any occasion. They’re fun to make and even more fun to eat!

Strawberry Pop Tart Sugar Cookies Recipe - Recipe Image

Ingredients

2 cups All-Purpose Flour (Substitute with gluten-free blend if needed)
1 teaspoon Baking Soda (Essential for fluffiness)
1 teaspoon Baking Powder (No substitutes recommended)
1/2 teaspoon Salt (Recommended for best taste)
1 cup Unsalted Butter (Can be replaced with vegan butter)
1 cup Granulated Sugar (Swap for low-calorie alternatives if desired)
1 cup Powdered Sugar (Consider alternatives if desired)
2 large Eggs (Use flaxseed meal as a vegan substitute)
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract (Optional; omit if nut allergies are a concern)
1 cup Strawberry Jam or Preserves (Can be switched with other flavors)
1 cup Sprinkles (Optional based on personal preference)

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 together until fluffy and light, about 3-4 minutes.
Step 4: Add the eggs one at a time, mixing well after each. Then stir in the vanilla and almond extracts, if using.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
Step 6: Roll tablespoon-sized balls of dough and flatten them slightly. For half the cookies, create a small well in the center and spoon in strawberry jam.
Step 7: Cover each jam-filled cookie with a plain cookie disc and seal the edges by crimping with a fork.
Step 8: Place cookies on the prepared sheets and bake for 10-12 minutes, until the edges are lightly golden.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Step 10: Optional: Drizzle with icing made from powdered sugar and milk, then sprinkle with colorful sprinkles for extra fun.

Tips & Variations

Use a gluten-free flour blend to make these cookies suitable for gluten-sensitive guests.
Swap strawberry jam for raspberry or apricot preserves for a different fruity twist.
For a vegan version, substitute butter with vegan butter and eggs with flaxseed meal mixed with water.
Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.
Add a pinch of cinnamon to the dough for a warm, spicy note.

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 slightly in the microwave for 10-15 seconds to enjoy a soft, warm cookie.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of jam besides strawberry?

Yes! You can easily substitute strawberry jam with any fruit preserves like raspberry, apricot, or blueberry to personalize the flavor.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough for at least 30 minutes before baking helps the cookies hold their shape. Also, avoid over-mixing the dough to keep it from becoming too soft.

Strawberry Pop Tart Sugar Cookies Recipe

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★★★★★

4.8 from 118 reviews

These Strawberry Pop Tart Sugar Cookies combine the nostalgic flavor of classic pop tarts with a soft, fluffy sugar cookie base. Filled with sweet strawberry jam and optionally topped with sprinkles and icing, these cookies offer a delightful treat perfect 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 cups All-Purpose Flour (Substitute with gluten-free blend if needed)
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt

Wet Ingredients

1 cup Unsalted Butter (softened; can be replaced with vegan butter)
1 cup Granulated Sugar
1 cup Powdered Sugar
2 large Eggs (or flaxseed meal as vegan substitute)
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract (optional; omit if nut allergy)

Fillings & Toppings

1 cup Strawberry Jam or Preserves
1 cup Sprinkles (optional)
Icing: powdered sugar and milk for optional drizzle

Instructions

Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside this mixture.
Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar together for about 3-4 minutes until the mixture is fluffy and light in texture.
Add Eggs and Extracts: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then stir in the vanilla extract along with the optional almond extract if using.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently and just until all the ingredients are combined to avoid overworking the dough.
Shape Cookies: Roll tablespoon-sized portions of dough into balls. Flatten each slightly, then on half of the cookies create a small well in the center. Spoon about a teaspoon of strawberry jam into each well.
Assemble Cookies: Place a plain cookie disc on top of each jam-filled cookie and seal the edges securely by gently crimping with a fork to prevent leaking of jam during baking.
Bake Cookies: Arrange the cookies on the baking sheets and bake for 10-12 minutes or until the edges are just turning a light golden color. This ensures the cookies stay soft yet fully cooked.
Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to wire racks to cool completely.
Add Optional Icing and Sprinkles: If desired, drizzle icing made from powdered sugar mixed with a little milk over the cooled cookies, and sprinkle on colorful sprinkles for an extra festive touch.

Notes

For a vegan version, substitute butter with vegan butter and eggs with flaxseed meal.
Almond extract is optional and can be omitted if there are nut allergies.
Use gluten-free flour blend if gluten intolerance is a concern.
Ensure not to overmix dough after adding dry ingredients to keep cookies tender.
Sealing edges well prevents jam from leaking during baking.
Store cookies in an airtight container for up to 5 days to maintain freshness.

Keywords: Strawberry sugar cookies, pop tart cookies, jam-filled cookies, nostalgic desserts, baked sugar cookies, strawberry jam treats