Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Pop Tart Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 84 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Strawberry Pop Tart Sugar Cookies are soft, buttery cookies that capture the nostalgic taste of classic Pop Tarts. Filled with sweet strawberry jam and topped with colorful sprinkles, these cookies offer a delightful combination of flaky texture and fruity flavor, perfect for a fun and tasty treat.

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. Prepare the Oven and 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. Set this mixture aside for later incorporation.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar together until the mixture becomes light and fluffy, about 3-4 minutes. This step ensures a tender and aerated cookie dough.
  4. Add Eggs and Extracts: Incorporate the eggs one at a time into the creamed butter mixture, mixing well after each addition. Then, stir in the vanilla extract and the optional almond extract to add depth of flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until all ingredients are combined to avoid overworking the dough.
  6. Shape Cookies: Scoop out 1 tablespoon of dough and roll it into a ball. Flatten the ball into a 2-inch disc and create a small well in the center to hold the filling.
  7. Fill Cookies: Place about 1 teaspoon of strawberry jam into the well of half the cookie discs.
  8. Seal Cookies: Top each jam-filled disc with another plain disc. Seal the edges by crimping with a fork to keep the jam inside during baking.
  9. Bake: Arrange the cookies on the prepared baking sheets and bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  10. Cool and Decorate: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, drizzle with icing made from powdered sugar and milk, then top with sprinkles for a festive look.

Notes

  • For a nut-free option, omit the almond extract.
  • Make sure the butter is softened, not melted, for the best cookie texture.
  • Use good quality strawberry jam for a rich and authentic flavor.
  • Sealing the edges well prevents jam from leaking during baking.
  • Cookies can be stored in an airtight container for up to 3 days.
  • For a different flavor, swap the strawberry jam with raspberry or apricot preserves.

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