Strawberry Pop Tart Sugar Cookies
These Strawberry Pop Tart Sugar Cookies are soft and sweet with a delicious strawberry jam center, perfect for dessert or snack time.
Ingredients
For the Cookie Dough
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened Should be softened but not melted
- 1 cup granulated sugar Can use all granulated sugar for a more buttery flavor
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional) Omit for nut-free option
For the Filling and Decoration
- ¾ cup strawberry jam or preserves Substitute with other fruit jams if desired
- Sprinkles For decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
Assembly
- Scoop 1 tablespoon of dough and roll it into a ball. Flatten into a 2-inch disc and create a small well in the center.
- Fill half of the cookie discs with about 1 teaspoon of strawberry jam in the well.
- Top each jam-filled cookie with another disc, sealing and crimping the edges with a fork.
Baking
- Bake for 10-12 minutes until edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.
- 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 3 months. For variations, use different fruit jams, try an oatmeal filling, or mix in mini chocolate chips.