Strawberry Pop Tart Sugar Cookies Recipe

If you’re ready for a nostalgic treat that combines the whimsy of childhood breakfasts with the pure comfort of home baking, you absolutely have to try these Strawberry Pop Tart Sugar Cookies. With buttery, soft sugar cookie dough enveloping sweet strawberry jam, then finished off with icing and cheerful sprinkles, it’s like having your favorite toaster pastry in the form of a pillowy, bakery-style cookie. Whether for special occasions or just because you deserve something fun, these irresistible cookies always deliver a surprise-in-the-center bite that feels both playful and blissfully indulgent.

Ingredients You’ll Need

This recipe keeps things straightforward, making each ingredient shine to ensure both the classic sugar cookie flavor and the signature strawberry pop tart twist. Don’t be tempted to skip or swap — each one brings essential taste or texture!

• All-purpose flour: Provides the perfect structure and chew for sturdy, soft cookies that cradle the jam beautifully.
• Baking soda: Ensures the cookies rise ever-so-slightly for that signature puff.
• Baking powder: Aids in leavening so the cookies remain light and tender.
• Salt: Provides balance, bringing out the sweetness and the richness.
• Unsalted butter (softened): The foundation of any great sugar cookie, lending flavor and a melt-in-your-mouth texture.
• Granulated sugar: Gives classic sweetness and helps with the cookie’s structure.
• Powdered sugar: Contributes to a fine crumb and soft, delicate texture.
• Eggs: Bind the dough together and add a touch of richness; use large, fresh eggs for the best results.
• Vanilla extract: Adds warm, cozy undertones and rounds out all the flavors.
• Almond extract (optional): A hint of almond brings nostalgic bakery notes reminiscent of classic pop tarts.
• Strawberry jam or preserves: The star of the show! Use your favorite—you want something thick and fruity for the signature filling.
• Sprinkles: Because every Strawberry Pop Tart Sugar Cookie deserves a festive finishing touch!

How to Make Strawberry Pop Tart Sugar Cookies

Step 1: Prep Your Oven and Baking Sheets

Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly—plus, cleanup will be a breeze.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. This ensures that all the leaveners are evenly distributed, so every Strawberry Pop Tart Sugar Cookie bakes up light and just the right amount of fluffy.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with the granulated and powdered sugars until pale and fluffy—about 3-4 minutes. This important step creates tiny air pockets, resulting in that irresistible, tender cookie texture.

Step 4: Add the Eggs and Extracts

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and, if you want that nostalgic flavor, the almond extract as well.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry mixture to the buttery sugar mixture, mixing on low speed just until the dough comes together. Overmixing can lead to tough cookies, so stop as soon as no more flour streaks remain.

Step 6: Shape the Cookies

Scoop about a tablespoon of dough and roll it into a ball. Flatten each into a 2-inch disc. Use your thumb to create a shallow well in the center—this will hold all that luscious jam.

Step 7: Fill with Strawberry Jam

Spoon about a teaspoon of strawberry jam or preserves into the well of half your dough discs. Be generous, but don’t overfill, so the jam stays tucked inside during baking.

Step 8: Top and Seal

Place another disc of dough on top of each jam-filled base, then gently press and crimp the edges closed with a fork to securely seal in the filling. It gives them a classic “pop tart” look and keeps the jam where it belongs.

Step 9: Bake to Perfection

Arrange the cookies on your prepared sheets, leaving a little space between each. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling—patience ensures they set up beautifully.

Step 10: Ice and Sprinkle

Once the Strawberry Pop Tart Sugar Cookies are completely cool, mix a simple icing from powdered sugar and a splash of milk, drizzle it on top, and finish with sprinkles for that classic pop tart flair. The decorations are half the fun!

How to Serve Strawberry Pop Tart Sugar Cookies

Garnishes

For a picture-perfect finish, drizzle your cookies with a generous amount of icing and scatter on colorful sprinkles. You can even add a pinch of freeze-dried strawberries or sparkling sugar for extra pizazz and crunch.

Side Dishes

Pair these cookies with a tall glass of cold milk, a creamy latte, or a fruity iced tea. If serving at a party, a platter of fresh fruit or a scoop of vanilla ice cream on the side makes every Strawberry Pop Tart Sugar Cookie sing even more.

Creative Ways to Present

Arrange the cookies on a playful, pastel platter or stack them like pop tart “sandwiches” for a whimsical dessert display. For birthdays or brunches, wrap up individual Strawberry Pop Tart Sugar Cookies in parchment and tie with bakers’ twine—guaranteed to make anyone smile before the first bite.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Pop Tart Sugar Cookies in an airtight container at room temperature for up to 3 days. Their soft texture holds up wonderfully, and the flavors just keep getting better as the jam melds into the cookie.

Freezing

These cookies freeze beautifully! Once cooled, store them in a single layer in a freezer-safe container or bag. Separate layers with parchment so they don’t stick, and they’ll stay fresh for up to 2 months—great for unexpected cravings or make-ahead treats.

Reheating

If you love a warm, gooey center, just pop a cookie in the microwave for 8-10 seconds before enjoying. This revives the strawberry jam filling and makes each Strawberry Pop Tart Sugar Cookie taste freshly baked all over again.

FAQs

Can I use other flavors of jam for the filling?

Absolutely! Raspberry, blueberry, or even apricot preserves work deliciously in these Strawberry Pop Tart Sugar Cookies. Try your favorites and make it your own signature creation!

Do I have to use almond extract?

No, the almond extract is entirely optional. It adds a subtle, nostalgic bakery flavor, but if it’s not to your taste (or if there are allergies), just leave it out—the cookies will still be irresistible.

Why does this recipe use both granulated and powdered sugar?

Granulated sugar gives structure and just the right amount of crisp edge, while powdered sugar keeps the interior soft and tender. The combination is what makes Strawberry Pop Tart Sugar Cookies so melt-in-your-mouth delicious.

Can I prep the dough in advance?

Yes! You can make the cookie dough up to two days ahead, cover tightly with plastic wrap, and refrigerate. Bring to room temperature before shaping and filling for best results.

How do I keep the jam from leaking out?

Make sure to properly seal the cookie edges with a fork, and resist overfilling! Use a thicker jam or preserves if possible — this helps the filling stay put during baking and gives you the classic pop tart effect.

Final Thoughts

There’s so much joy to be found in baking and sharing a batch of Strawberry Pop Tart Sugar Cookies; they never fail to create smiles and spark sweet memories. Set aside an afternoon and treat yourself (and your loved ones) to this playful, comforting, and delicious twist on a childhood favorite — happy baking!

Print