Strawberry Pop Tart Sugar Cookies Recipe
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.
- 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
