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Strawberry Pop Tart Sugar Cookies Recipe

Strawberry Pop Tart Sugar Cookies Recipe
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★★★★★

4.9 from 21 reviews

These Strawberry Pop Tart Sugar Cookies combine the classic sugary sweetness of sugar cookies with a delightful strawberry jam filling, reminiscent of nostalgic pop tarts. Soft and tender with a lightly golden edge, these cookies are perfect for any occasion, offering a fun way to enjoy a beloved breakfast treat in cookie form.

Ingredients

Scale

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)
  • Optional icing: powdered sugar and milk (for drizzle)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside for later use.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes.
  4. Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, ensuring to mix well after each addition. Then, stir in the vanilla extract and almond extract if using.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until everything is just combined, being careful not to overmix.
  6. Shape Dough Discs: Scoop about 1 tablespoon of dough and roll into balls. Flatten each into approximately 2-inch discs and create a small well in the center of each.
  7. Fill Cookies: On half of the discs, spoon about 1 teaspoon of strawberry jam into the small well created in the dough.
  8. Seal Cookies: Place the remaining cookie discs over the jam-filled ones. Seal the edges together by pressing and crimping with a fork to ensure the jam stays inside during baking.
  9. Bake: Bake the assembled cookies for 10 to 12 minutes or until the edges turn lightly golden. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Decorate: Optionally, drizzle the cooled cookies with icing made from powdered sugar mixed with a little milk and add sprinkles on top for an extra festive touch.

Notes

  • Ensure butter is softened, but not melted, for best texture in sugar cookies.
  • Create a well in the cookie dough to hold the jam and prevent it from leaking during baking.
  • If almond extract is not available or preferred, you can omit it or replace with another vanilla or fruity extract.
  • Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • To make icing, mix powdered sugar with milk, starting with a teaspoon of milk and adding until desired drizzle consistency.

Nutrition

Keywords: sugar cookies, pop tart cookies, strawberry jam cookies, baked cookies, homemade cookies, sweet snack

Find it online: https://cookwithlea.com/strawberry-pop-tart-sugar-cookies-recipe/