Strawberry Pop Tart Sugar Cookies Recipe

Introduction

These Strawberry Pop Tart Sugar Cookies offer a delightful twist on classic sugar cookies, filled with sweet strawberry jam for a nostalgic treat. Perfect for sharing or enjoying with a cup of tea, they combine buttery dough and fruity filling in every bite.

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 about 1 tablespoon of dough and roll into a ball. Flatten each into a 2-inch disc and create a small well in the center.
7. Step 7: Fill half of the cookie discs with about 1 teaspoon of strawberry jam in the well.
8. Step 8: Top each jam-filled cookie with a plain disc, sealing and crimping the edges together using a fork.
9. Step 9: Bake for 10 to 12 minutes, until the edges are lightly golden. Allow cookies to 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, then decorate with sprinkles for a festive touch.

Tips & Variations

• For a different flavor, try substituting the strawberry jam with raspberry or apricot preserves.
• Make sure the butter is softened but not melted for the best cookie texture.
• If you prefer a no-icing option, a simple dusting of powdered sugar after baking adds a sweet finish.
• Use a small cookie cutter or glass rim to keep your discs uniform in size.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm briefly in a microwave or oven to soften the jam filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Allow it to come to room temperature for easier handling.

What if I don’t have almond extract?

The almond extract is optional; you can omit it or replace it with an equal amount of additional vanilla extract without affecting the overall flavor significantly.

Strawberry Pop Tart Sugar Cookies Recipe

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★★★★★

4.6 from 70 reviews

These Strawberry Pop Tart Sugar Cookies are a delightful twist on a classic treat, featuring a buttery sugar cookie dough filled with sweet strawberry jam. The cookies are soft yet slightly crisp around the edges, with a charming homemade look topped with colorful sprinkles or a drizzle of icing for an extra touch of sweetness. Perfect for a fun dessert or a nostalgic snack inspired by everyone’s favorite pop tarts.

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

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 Toppings

• ¾ cup strawberry jam or preserves
• Sprinkles (for decoration)

Optional Icing

• Powdered sugar and milk (for making icing drizzle)

Instructions

1. Preheat and Prepare Baking Sheets: Begin by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this dry mixture aside for later use.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with both granulated sugar and powdered sugar until the mixture becomes light and fluffy. This should take about 3 to 4 minutes and is essential for a tender cookie texture.
4. Add Eggs and Extracts: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract and, if using, the almond extract for added flavor depth.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until everything is combined to avoid overworking the dough which can make cookies tough.
6. Shape the Cookie Discs: Scoop about 1 tablespoon of dough and roll it into a ball. Flatten each ball into a 2-inch disc and create a small well or indentation in the center using your thumb or the back of a spoon.
7. Fill with Strawberry Jam: Place roughly 1 teaspoon of strawberry jam into the well of half of the cookie discs, spreading it gently without overfilling.
8. Assemble the Cookies: Top each jam-filled disc with another plain disc, sandwiching the jam inside. Seal the edges carefully by pressing and crimping with a fork to prevent the jam from leaking during baking.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Optional Decoration: For an extra special touch, prepare a simple icing by mixing powdered sugar with a small amount of milk until smooth, drizzle over cooled cookies, and sprinkle with colorful sprinkles.

Notes

• Make sure the butter is softened but not melted for best creaming results.
• Create a well in the dough discs to hold jam and prevent it from spilling over.
• Chill dough slightly if it becomes too soft to handle easily.
• Use parchment paper to avoid sticking and ease cleanup.
• Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
• For a different flavor, try using raspberry or apricot jam instead of strawberry.
• If you skip the almond extract, the vanilla alone still provides plenty of nice flavor.

Keywords: Strawberry pop tart cookies, sugar cookies with jam filling, homemade pop tart cookies, strawberry jam cookies, baked jam-filled cookies