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Strawberry Pop Tart sugar cookies decorated with icing and sprinkles

Strawberry Pop Tart Sugar Cookies

Deliciously nostalgic sugar cookies filled with strawberry jam, perfect for sharing and sure to delight your neighbors.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

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 Use real butter for best flavor.
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional) Enhances flavor but can be omitted.
Fillings and Decorations
  • ¾ cup strawberry jam or preserves Feel free to use any preferred brand.
  • Sprinkles For decoration.

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 flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-4 minutes).
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
Assembly
  1. Scoop 1 tablespoon of dough and roll into a ball. Flatten into a 2-inch disc and create a small well in the center.
  2. Fill half of the cookie discs with about 1 teaspoon of strawberry jam in the well.
  3. Top each jam-filled cookie with another disc, sealing and crimping the edges with a fork.
Baking
  1. Bake for 10-12 minutes until edges are lightly golden.
  2. Cool on the sheet for 5 minutes before transferring to a wire rack.
  3. Optional: Drizzle with icing made from powdered sugar and milk, then decorate with sprinkles.

Notes

Chill your dough if your kitchen is warm, and make sure to seal the jam inside the cookies to prevent leaks.