Introduction

These Strawberry Pop Tart Sugar Cookies bring a deliciously nostalgic twist to classic sugar cookies. Filled with sweet strawberry jam and topped with sprinkles, they’re perfect for sharing or enjoying any time you crave a fun, fruity treat.

Strawberry Pop Tart Sugar Cookies Recipe - Recipe Image

Ingredients

2 cups all-purpose flour (substitute with gluten-free blend if needed)
1 teaspoon baking soda (essential for fluffiness)
1 teaspoon baking powder (no substitutes recommended)
1/2 teaspoon salt (recommended for best taste)
1 cup unsalted butter (can be replaced with vegan butter)
1 cup granulated sugar (swap for low-calorie alternatives if desired)
1 cup powdered sugar (consider alternatives if desired)
2 large eggs (use flaxseed meal as a vegan substitute)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional; omit if nut allergies are a concern)
1 cup strawberry jam or preserves (can be switched with other flavors)
1 cup sprinkles (optional based on personal preference)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
Step 3: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until the mixture is fluffy and light, about 3 to 4 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and almond extracts if using.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
Step 6: Roll the dough into tablespoon-sized balls and flatten each slightly. For half of the cookies, create a small well in the center and spoon in a teaspoon of strawberry jam.
Step 7: Top each jam-filled cookie with a plain cookie disc, sealing the edges by gently crimping with a fork to prevent filling from leaking.
Step 8: Place the assembled cookies on the prepared baking sheets and bake for 10 to 12 minutes, or until the edges turn lightly golden.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
Step 10: Optional: Drizzle with icing made from powdered sugar and a little milk, then add sprinkles for a colorful, festive finish.

Tips & Variations

For a vegan version, replace butter with vegan butter and eggs with flaxseed meal mixed with water.
Try different jam flavors like raspberry or apricot for variety.
If you prefer less sweet cookies, reduce the amount of powdered sugar in the dough slightly.
Adding a pinch of cinnamon to the dough can add a warm spice note.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. When reheating, warm briefly in the oven or microwave to soften the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and keep it refrigerated. Allow it to come to room temperature before shaping and baking.

What can I use if I don’t have almond extract?

You can omit the almond extract or substitute it with an equal amount of additional vanilla extract for a slightly different but still delicious flavor.

Strawberry Pop Tart Sugar Cookies Recipe

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★★★★★

4.6 from 77 reviews

Strawberry Pop Tart Sugar Cookies are a delightful twist on classic sugar cookies, featuring a luscious strawberry jam filling sandwiched between buttery cookie layers. These nostalgic treats bring the beloved pop tart flavors into a soft, chewy cookie perfect for any occasion.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups All-Purpose Flour (Substitute with gluten-free blend if needed)
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt

Wet Ingredients

1 cup Unsalted Butter, softened (Can be replaced with vegan butter)
1 cup Granulated Sugar
1 cup Powdered Sugar
2 large Eggs (Use flaxseed meal as vegan substitute)
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract (Optional; omit if nut allergies are a concern)

Fillings and Toppings

1 cup Strawberry Jam or Preserves (Can be switched with other flavors)
1 cup Sprinkles (Optional)
Optional Icing made from powdered sugar and milk for drizzling

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line 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 mixture aside for later.
Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and powdered sugar until the mixture is light and fluffy, about 3-4 minutes. This step is key for soft, tender cookies.
Add Eggs and Extracts: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Then add the vanilla extract and almond extract if using, mixing until combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until everything is incorporated to avoid overworking the dough.
Form Cookies and Add Filling: Roll tablespoon-sized balls of dough and flatten them slightly on the prepared baking sheets. On half of the cookies, create a small well in the center and spoon in a dollop of strawberry jam.
Assemble Cookies: Place the remaining cookie discs on top of the jam-filled ones, sealing edges by gently pressing and crimping with a fork to prevent filling from leaking during baking.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. This ensures a perfect balance of softness and structure.
Cool: Allow the cookies to cool on the baking sheets for about 5 minutes to firm up before transferring them to wire racks to cool completely.
Optional Decoration: Drizzle the cooled cookies with icing made from powdered sugar mixed with a little milk and sprinkle colorful sprinkles on top for added fun and sweetness.

Notes

For a vegan version, use vegan butter and flaxseed meal instead of eggs.
If nut allergies are a concern, omit the almond extract or substitute with extra vanilla extract.
Substitute the strawberry jam with other fruit preserves for a different fruity twist.
Use gluten-free flour blend to make this recipe gluten-free.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
To keep edges crispier, bake closer to 10 minutes; for softer cookies, bake the full 12 minutes.

Keywords: Strawberry Pop Tart Cookies, Sugar Cookies, Jam Filled Cookies, Nostalgic Treats, Dessert Cookies, Soft Cookies