Strawberry Pop Tart Sugar Cookies Recipe
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.
- 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
