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A delicious plate of Strawberry Pop Tart Sugar Cookies – Your New Favorite Treat

Strawberry Pop Tart Sugar Cookies

These delightful Strawberry Pop Tart Sugar Cookies are sure to become your new favorite treat, combining classic cookie comfort with a fun, fruity twist.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free treat.
  • 1 tsp baking soda Acts as a leavening agent to help cookies rise.
  • 1 tsp baking powder Ensures the cookies achieve the desired rise and texture.
  • 0.5 tsp salt Essential for enhancing and balancing the overall flavor.
  • 0.5 cups unsalted butter Use vegan butter for a dairy-free version of this recipe.
  • 0.5 cups granulated sugar Can be substituted with erythritol or stevia for low sugar options.
  • 0.25 cups powdered sugar Feel free to use your preferred sugar alternatives.
  • 1 piece large egg Helps bind all the ingredients together for proper cookie structure.
  • 1 tsp vanilla extract Adds a classic warm and sweet aroma to the cookies.
  • 0.5 tsp almond extract Optional, but adds a lovely depth; can substitute with more vanilla extract.
  • 0.5 cups strawberry jam or preserves Raspberry jam or lemon curd are excellent alternative filling options.
  • 1 cup sprinkles Perfect for adding a festive and colorful touch to your finished cookies.

Equipment

  • Oven
  • Baking Sheets
  • Parchment Paper
  • Medium Bowl
  • Large mixing bowl
  • Whisk
  • Wire Racks

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. Cream together butter, granulated sugar, and powdered sugar in a large mixing bowl until fluffy.
  4. Add egg, vanilla extract, and almond extract, and mix until fully incorporated.
  5. Gradually add the dry mixture into the wet, mixing until just combined.
  6. Scoop tablespoon-sized portions and roll into balls, flattening slightly on the prepared sheets.
  7. Fill each well with about a teaspoon of strawberry jam.
  8. Top each filled cookie with another disk of dough and seal edges.
  9. Bake for 10 to 12 minutes or until edges are lightly golden.
  10. Cool on baking sheets for 5 minutes, then transfer to wire racks.
  11. Drizzle with icing and sprinkle colorful sprinkles on top.

Notes

These cookies are highly customizable! Feel free to experiment with different jam flavors or even a chocolate hazelnut spread for the filling. Adjust the amount of sprinkles to your liking for extra fun.