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Strawberry Pop Tart Sugar Cookies Recipe

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★★★★★

4.7 from 93 reviews

These Strawberry Pop Tart Sugar Cookies combine the nostalgic flavors of classic Pop-Tarts with buttery sugar cookie dough, filled with sweet strawberry jam and decorated with festive sprinkles. Perfectly soft and slightly crisp on the edges, they make a delightful treat for any occasion.

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 Decoration

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

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line 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 until well combined. Set this mixture aside for later.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and powdered sugar using a mixer until the mixture is light and fluffy, approximately 3-4 minutes. This creates a tender, airy cookie texture.
  4. Add Eggs and Extracts: Incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next. Stir in vanilla extract and almond extract (if using) to add depth of flavor.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until everything is combined to avoid overworking the dough and keeping cookies tender.
  6. Shape Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Flatten each ball into a 2-inch disc and create a shallow well in the center using your thumb or the back of a spoon.
  7. Add Jam Filling and Seal: Spoon approximately 1 teaspoon of strawberry jam into the center well of half the cookie discs. Top each jam-filled disc with another disc, gently pressing edges together and crimping with a fork to seal the jam inside.
  8. Bake Cookies: Arrange the sealed cookies on the prepared baking sheets and bake in the preheated oven for 10-12 minutes, until the edges turn a light golden color.
  9. Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, drizzle with icing made from powdered sugar and milk, then sprinkle with decorative sprinkles for a festive touch.

Notes

  • You can substitute almond extract with more vanilla extract if preferred or omit it entirely.
  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • Do not overmix the dough once dry ingredients are added to maintain tender cookies.
  • If the dough is too sticky, chilling it for 30 minutes can make it easier to handle.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: strawberry pop tart sugar cookies, strawberry jam cookies, filled sugar cookies, buttery cookies, homemade pop tarts, jam filled cookies

Find it online: https://cheframi.com/strawberry-pop-tart-sugar-cookies-recipe/