Strawberry Pop Tart Sugar Cookies Recipe
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.
- 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
