Strawberry Pop Tart Sugar Cookies Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 Toppings
- ¾ cup strawberry jam or preserves
- Sprinkles (for decoration)
Optional Icing
- Powdered sugar and milk (for making icing drizzle)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
