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Strawberry Pop Tart Sugar Cookies Recipe

Strawberry Pop Tart Sugar Cookies Recipe
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★★★★★

5.1 from 15 reviews

These Strawberry Pop Tart Sugar Cookies combine the flaky texture of sugar cookies with a sweet and fruity strawberry jam center, reminiscent of classic pop tarts. Perfectly soft and slightly crisp on the edges, these cookies are decorated with colorful sprinkles and an optional icing drizzle, making them a delightful 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)
  • Optional icing made from powdered sugar and milk for drizzling

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside; it will be added to the wet ingredients.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar together until light and fluffy. This should take about 3 to 4 minutes and is key to a tender cookie texture.
  4. Add Eggs and Extracts: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract and optional almond extract to enhance the flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the dough tender.
  6. Shape Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Flatten the ball into a 2-inch disc and create a small well in the center of each disc to hold the strawberry jam.
  7. Fill and Assemble: Place about 1 teaspoon of strawberry jam into the well of half of the cookie discs. Top each jam-filled disc with another plain disc, sealing the edges by crimping with a fork to prevent the jam from leaking.
  8. Bake: Arrange the assembled cookies on the prepared baking sheets and bake for 10 to 12 minutes, or until the edges are lightly golden. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Decorate: Once cooled, optionally drizzle the cookies with icing made from powdered sugar and milk, then sprinkle colorful sprinkles on top for a festive touch.

Notes

  • Use room temperature butter to ensure the dough mixes evenly and the cookies have a tender texture.
  • Be careful not to overfill the cookies with jam; too much can cause the filling to leak during baking.
  • For an almond flavor boost, do not omit the almond extract; otherwise, the cookies will have a classic vanilla taste.
  • The optional icing is simple to make by mixing powdered sugar with a small amount of milk until smooth.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: Strawberry pop tart cookies, sugar cookies, jam-filled cookies, homemade pop tart cookies, strawberry jam cookies

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