Introduction

These Strawberry Pop Tart Sugar Cookies are a delightful twist on a classic treat, blending the flaky charm of pop tarts with the soft sweetness of sugar cookies. Filled with luscious strawberry jam and topped with sprinkles, they make a fun and tasty dessert for any occasion.

A square tart with a thick golden flaky crust forms the base, topped with a layer of bright red strawberry filling visible through a creamy white glaze that covers the entire surface. Over the glaze, thin streaks of strawberry sauce create diagonal lines, and colorful round sprinkles in pink, yellow, green, blue, and white are scattered evenly on top. One slice is cut out, revealing the layers clearly. Fresh ripe strawberries sit blurred in the background on a white marbled surface with a few sprinkles spread around. 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 your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat softened butter with granulated and powdered sugars until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
Step 4: Gradually add the dry ingredients to the wet mixture on low speed until just combined. Avoid over-mixing to keep cookies tender.
Step 5: Scoop about a tablespoon of dough, roll into a ball, and flatten into a 2-inch disc. Create a small well in the center of half the discs and fill each with about a teaspoon of strawberry jam.
Step 6: Place an unfilled cookie disc on top of each jam-filled one. Press edges gently to seal and crimp with a fork.
Step 7: Bake for 10-12 minutes or until edges turn lightly golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 8: Once cooled, drizzle with icing made from powdered sugar and milk, and decorate with sprinkles as desired.

Tips & Variations

Use a gluten-free flour blend to make this recipe gluten-free.
Replace butter with vegan butter or coconut oil for a dairy-free version.
Try sugar substitutes like erythritol or stevia to reduce sugar content.
Swap strawberry jam for lemon curd or blueberry jam to change up the flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, let thaw at room temperature and warm briefly in the oven for a soft texture.

How to Serve

The image shows a square pastry pie with six evenly cut slices, placed on a baking tray. The outer edge is a thick, golden-brown crust with a slightly crumbly texture. Inside, the first layer is a bright red strawberry filling that peeks out from beneath the smooth, white icing layer on top. The icing is decorated with small, colorful round sprinkles scattered evenly across the pie. Fresh strawberries and a silver utensil with a wooden handle lie around the tray on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of jam for these cookies?

Yes, you can swap strawberry jam for any favorite preserve like blueberry, raspberry, or even lemon curd to suit your taste.

How do I prevent the jam from leaking during baking?

Make sure to seal the cookie edges firmly by pressing and crimping them well. Using cold dough can also help reduce spreading and leakage.

Strawberry Pop Tart Sugar Cookies Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

These Strawberry Pop Tart Sugar Cookies combine the classic fun of pop tarts with the comforting texture of sugar cookies. Soft, flaky, and filled with sweet strawberry jam, they make a delightful treat perfect for breakfast or dessert. The cookies are gently sandwiching the jam and finished with a decorative edge and optional sprinkles for a festive touch.

Author: Sophie
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)
¾ cup strawberry jam or preserves

Decoration

Sprinkles (for decoration)
Powdered sugar and milk for icing (optional)

Instructions

Prep the Oven and Workspace: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure an easy cleanup later. This also ensures even baking of your cookies.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps to distribute the leavening agents evenly, which is key for uniform baking. Set aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy, about 3-4 minutes. Then add the eggs one at a time, mixing well after each. Mix in vanilla and almond extracts until fully blended.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid over-mixing to keep cookies tender. The dough will be dense.
Form the Cookies: Scoop about a tablespoon of dough and roll into a ball. Flatten each slightly into a 2-inch disc. Use your finger or the back of a spoon to create a small well in the center of half of the discs, which will hold the jam.
Top and Seal the Cookies: Spoon about a teaspoon of strawberry jam into each well on the discs. Place another unfilled disc on top of each jam-filled one. Gently press edges to seal; use a fork to crimp the edges, giving a pop tart look and preventing jam leakage.
Bake: Bake cookies in the preheated oven for 10-12 minutes, until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Decorate with Icing and Sprinkles: Once cooled, optionally drizzle a simple icing made from powdered sugar mixed with a splash of milk over the cookies and add sprinkles for a colorful finishing touch.

Notes

For gluten-free options, substitute all-purpose flour with a gluten-free blend.
Dairy-free versions can use vegan butter or coconut oil in place of unsalted butter.
Reduce sugar by using sugar substitutes like erythritol or stevia in both granulated and powdered form.
Try different jams like lemon curd or blueberry for flavor variations.
Do not over-mix dough to avoid tough cookies.
Ensure cookies are completely cooled before decorating to prevent icing from melting.

Keywords: strawberry pop tart cookies, sugar cookies, jam filled cookies, baked cookies, dessert cookies, strawberry jam cookies