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Strawberry Pop Tart Sugar Cookies

These Strawberry Pop Tart Sugar Cookies combine the softness of sugar cookies with the delightful flavor of strawberry jam, creating a nostalgic treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened Ensure butter is at room temperature
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional) Can be replaced with lemon or orange extract
Filling and Decoration
  • ¾ cup strawberry jam or preserves Adjust based on preference for sweetness
  • Sprinkles For decoration

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Don’t overmix.
  6. Scoop 1 tablespoon of dough, roll it into a ball, and flatten it into a 2-inch disc. Make a small well in the center with your fingers.
  7. Fill half of the discs with about 1 teaspoon of strawberry jam.
  8. Top with another disc, sealing and crimping the edges with a fork.
Baking
  1. Bake for 10-12 minutes until the edges are lightly golden.
  2. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  3. Optional: Drizzle with icing made from powdered sugar and milk, then decorate with sprinkles.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.