Description
These Strawberry Pop Tart Sugar Cookies are a delightful twist on classic sugar cookies, filled with sweet strawberry jam and topped with colorful sprinkles. Perfectly soft and buttery with a jammy center, they bring the nostalgic flavor of pop tarts in a homemade cookie form that’s ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
Filling and Topping
- ¾ cup strawberry jam or preserves
- Sprinkles (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with the granulated sugar and powdered sugar until the mixture is light and fluffy, indicating enough air has been incorporated for a tender cookie.
- Add Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla extract and optional almond extract, ensuring they are fully integrated into the buttery mixture.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms that is easy to handle but not sticky.
- Form Cookies with Jam Filling: Scoop the dough into 1.5 tablespoon portions. Flatten each portion slightly, place a small spoonful of strawberry jam in the center, then top with another flattened dough piece. Seal the edges carefully to encase the jam.
- Prepare for Baking: Arrange the filled cookie dough on the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Add Sprinkles and Bake: Sprinkle each cookie with your choice of colorful sprinkles, then bake in the preheated oven for 10 to 12 minutes or until the edges just start to turn golden brown.
- Cool Cookies: Remove from oven and transfer the cookies to a wire rack to cool completely, allowing the jam filling to set slightly for perfect texture.
Notes
- To prevent jam leakage, be sure to seal the cookie edges tightly.
- You can substitute strawberry jam with any other favorite fruit preserves.
- For a dairy-free version, replace butter with a plant-based margarine equivalent.
- Allow cookies to cool fully before storing to maintain texture and prevent sogginess.
- Sprinkles add a playful touch but can be omitted or replaced with sanding sugar.
