Description
These Strawberry Pop Tart Sugar Cookies combine a buttery, soft sugar cookie base with a sweet strawberry jam filling, capturing the nostalgic flavor of pop tarts in a homemade cookie form. Perfectly tender and lightly golden, they are ideal for a fun dessert or a special treat, topped with sprinkles or a simple icing drizzle.
Ingredients
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
- 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 aside to be incorporated into the dough 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 to 4 minutes, which helps create a tender cookie texture.
- Add Eggs and Extracts: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then stir in vanilla extract and almond extract (if using) to add depth of flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough which can toughen the cookies.
- Shape Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Flatten each ball into a 2-inch disc and create a small well in the center to hold the jam filling.
- Add Jam Filling: Spoon approximately 1 teaspoon of strawberry jam into the well of half of the cookie discs, making sure not to overfill.
- Seal Cookies: Top each jam-filled cookie with another plain disc, then press and crimp the edges together with a fork to seal the jam inside the cookie pocket.
- Bake Cookies: Place the sealed cookies on the prepared baking sheets and bake in the preheated oven for 10 to 12 minutes, or until the edges start to turn a light golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and preserving texture.
- Optional Decoration: For added sweetness and visual appeal, drizzle with icing made by mixing powdered sugar and milk, then decorate with sprinkles before the icing sets.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Use good quality strawberry jam for a more natural flavor.
- Do not overfill with jam to avoid leakage during baking.
- Cookies can be stored in an airtight container for up to 5 days.
- Freezing the shaped cookies before baking can help maintain shape and prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
