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Strawberry Pop Tart Sugar Cookies

Indulge in the nostalgic flavors of childhood with these delightful Strawberry Pop Tart Sugar Cookies, featuring a buttery texture and a burst of strawberry sweetness.
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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
  

Dry Ingredients
  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure butter is at room temperature.
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract (optional)
Filling and Decoration
  • 0.75 cup strawberry jam or preserves
  • Sprinkles (for decoration) Use assorted colors for a festive touch.

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 together until light and fluffy, about 3 to 4 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  5. Gradually incorporate the dry mixture into the wet mixture, mixing on low speed until just combined.
Shaping Cookies
  1. Scoop about 1 tablespoon of dough, roll it into a ball, and flatten it into a 2-inch disc.
  2. Create a small well in the center of each disc, fill half with about 1 teaspoon of strawberry jam.
  3. Top each jam-filled disc with another disc, sealing and crimping the edges with a fork.
Baking
  1. Bake for 10-12 minutes until edges are just lightly golden.
  2. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
  3. Optional: Drizzle with icing made from powdered sugar and a splash of milk, then decorate with sprinkles.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for two weeks or freeze for up to three months.