Introduction

These Strawberry Pop Tart Sugar Cookies are a fun and delicious twist on the classic breakfast treat. Soft, buttery sugar cookies sandwich a sweet strawberry jam center, making them perfect for a nostalgic snack or dessert.

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 your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt; set aside.
Step 3: In a large bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar together until fluffy and light, about 3-4 minutes.
Step 4: Mix in the eggs one at a time, then add the vanilla and optional almond extracts.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
Step 6: Roll tablespoon-sized balls of dough and flatten them slightly. On half the cookies, create a small well in the center and spoon in the strawberry jam.
Step 7: Top each filled cookie with another flattened dough disc, sealing the edges by crimping with a fork.
Step 8: Bake for 10-12 minutes, until the edges are lightly golden. Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks.
Step 9: Optional: Drizzle with icing made from powdered sugar and milk, and add colorful sprinkles on top for a festive finish.

Tips & Variations

For a vegan version, substitute eggs with flaxseed meal mixed with water and use vegan butter.
Try different jam flavors like raspberry or apricot to vary the taste.
If you prefer a less sweet cookie, reduce the granulated sugar by 1/4 cup.
Using parchment paper helps prevent sticking and makes cleanup easier.
Add a pinch of cinnamon or lemon zest to the dough for extra flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, let them come to room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or another binder for best results.

How do I prevent the jam from leaking during baking?

Flatten the dough discs evenly and seal the cookie edges firmly with a fork to trap the jam inside. Chilling the dough briefly before baking can also help reduce leakage.

Strawberry Pop Tart Sugar Cookies Recipe

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5 from 83 reviews

Strawberry Pop Tart Sugar Cookies combine the nostalgic flavors of pop tarts with the delightful texture of sugar cookies. These homemade treats feature a buttery, fluffy cookie base filled with sweet strawberry jam, sealed into a sandwich cookie, and optionally decorated with icing and sprinkles for a fun, kid-friendly dessert perfect for any occasion.

Author: Bella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: Approximately 24 cookies (12 sandwich cookies) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 (Swap for low-calorie alternatives if desired.)
1 cup Powdered Sugar
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.)

Fillings and Decorations

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

Instructions

Preheat the oven: Set 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 until fully combined. Set aside this dry mixture.
Cream butter and sugars: In a large bowl, beat the softened unsalted butter together with granulated sugar and powdered sugar until the mixture is fluffy and light in color, approximately 3-4 minutes. This step is important for cookie texture.
Add eggs and extracts: Mix in the eggs one at a time, ensuring each is well incorporated before adding the next. Then stir in the vanilla extract and optional almond extract, blending well.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can toughen the cookies.
Form cookie dough balls: Roll tablespoon-sized balls of dough and slightly flatten them. For half of these cookies, create a small well in the center to hold the strawberry jam.
Assemble cookies: Spoon strawberry jam into the wells on the flattened dough discs. Place another cookie disc on top of each filled one. Seal the edges by crimping with a fork to enclose the jam entirely.
Bake: Place the assembled cookies on the prepared baking sheets and bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. This ensures they are cooked through but remain soft.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This helps them set and prevents breakage.
Optional finishing touches: Drizzle with icing made from powdered sugar mixed with a small amount of milk, and sprinkle with colorful sprinkles for a festive look.

Notes

You can substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
For a vegan version, replace butter with vegan butter and eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
If you have nut allergies, omit the almond extract and consider using other flavor extracts like lemon or extra vanilla.
Using room temperature butter and eggs helps in achieving the right dough consistency.
Be careful not to overmix once combining dry and wet ingredients to keep cookies tender.
If you prefer a different filling, swap strawberry jam for raspberry, apricot, or any fruit preserve of your choice.

Keywords: strawberry pop tart cookies, sugar cookies, jam-filled cookies, nostalgic treats, sandwich cookies, homemade desserts