Description
These Strawberry Pop Tart Sugar Cookies combine the classic flaky texture of sugar cookies with a sweet strawberry jam center, reminiscent of nostalgic pop tarts. Perfectly soft and chewy with a delightful fruity filling and a sprinkle of decorative sprinkles, these cookies make a fun and tasty treat for any occasion.
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make clean-up easy.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt thoroughly. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and powdered sugar using an electric mixer until the mixture becomes light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Extracts: Add the eggs one at a time into the creamed mixture, beating well after each addition. Then, stir in the vanilla extract and optional almond extract for added flavor depth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed just until the dough comes together to avoid overworking it.
- Shape the Dough: Scoop about 1 tablespoon of dough and roll it into a ball. Flatten each ball into a 2-inch diameter disc. Create a small well or indent in the center of each disc using your thumb or the back of a spoon.
- Fill with Jam: Spoon approximately 1 teaspoon of strawberry jam into the well on half of the cookie discs, making sure not to overfill.
- Assemble Cookies: Place the remaining cookie discs on top of the jam-filled ones. Seal the edges by pressing gently and crimping with a fork to ensure the jam is enclosed and to give a decorative edge.
- Bake: Arrange the cookies on the prepared baking sheets and bake in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorate with sprinkles if desired while the cookies are still warm.
Notes
- For best results, ensure the butter is softened but not melted to achieve the best texture.
- You can substitute almond extract with more vanilla extract if preferred or omitted entirely.
- Do not overfill with jam to prevent leaking during baking.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies also freeze well; freeze baked cookies and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry pop tart cookies, sugar cookies, homemade pop tarts, jam-filled cookies, strawberry jam cookies
