Strawberry Pop Tart Sugar Cookies are the perfect blend of nostalgic comfort and playful sweetness. These soft, buttery cookies are filled with vibrant strawberry jam and topped with sprinkles, mimicking the beloved toaster pastry many of us grew up with. But what makes this version special is the twist of tradition,infused with a hint of Mexican warmth and flavor. Whether you’re baking for your kids, your abuelita, or just because it’s Tuesday, this treat brings joy to every generation.
What You Need to Make Strawberry Pop Tart Sugar Cookies
Making Strawberry Pop Tart Sugar Cookies is all about keeping things simple, nostalgic, and a little bit fun. What I love most about this recipe is that you probably already have most of the ingredients in your kitchen. And if you’ve ever made traditional Mexican cookies like polvorones or hojarascas, this buttery dough will feel instantly familiar.
Here’s everything you’ll need to make these cookies:
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 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)
- ¾ cup strawberry jam or preserves
- Sprinkles (for decoration)
The combination of granulated and powdered sugar gives the cookies a super soft, almost melt-in-your-mouth texture, while the strawberry jam adds that playful Pop Tart punch.
Now, if you want to give this recipe a little Mexican flair, here are a few ways you can do it:
- Use homemade strawberry guava jam (like the kind Grandma would make)
- Add a pinch of cinnamon to the dough for warmth
- Replace almond extract with orange blossom water, often used in Mexican pastries
- Drizzle with piloncillo glaze instead of powdered sugar icing
You don’t have to change a thing for these cookies to shine. But if you’re like me and enjoy blending cultures in your baking, feel free to experiment.
How to Make Strawberry Pop Tart Sugar Cookies
This recipe might look fancy, but the process is easy and incredibly satisfying. You don’t need special tools, just a little patience and the joy of baking something that feels both nostalgic and homemade.
Follow these simple steps to bring your Strawberry Pop Tart Sugar Cookies to life:
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps prevent sticking and ensures an even bake.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
Step 3
In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy—about 3 to 4 minutes. This step is key for that soft, airy texture.
Step 4
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional almond extract.
Step 5
Gradually add your dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix—this helps keep the cookies soft.
Step 6
Scoop out about 1 tablespoon of dough and roll into balls. Flatten each into a 2-inch disc. On half of the discs, create a small well in the center.
Step 7
Place about 1 teaspoon of strawberry jam into each well. Then top with another disc, seal the edges gently with your fingers, and crimp with a fork—just like abuelita used to do with her empanadas.
Step 8
Place the cookies on your prepared baking sheets and bake for 10–12 minutes, or until the edges are just starting to turn golden.
Step 9
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10 (Optional)
Drizzle with a simple icing (made from powdered sugar and milk), and top with sprinkles for that classic Pop Tart vibe.
Serving Ideas, Flavor Variations, and Storage Tips
These Strawberry Pop Tart Sugar Cookies are the kind of treat that disappears fast. They’re perfect for after-school snacks, baby showers, or just a cozy afternoon with cafecito. I love serving them on a bright plate with a drizzle of icing and a sprinkle of nostalgia. They also make adorable gifts, just wrap them in parchment and tuck them into a pastel tin.
To elevate the presentation, let your cookies cool completely and drizzle with a powdered sugar glaze (1 cup powdered sugar + 2 tablespoons milk). Add sprinkles while the icing is still wet. They’ll look just like the Pop Tarts we all loved—only softer, fresher, and better.
If you’re hosting a family get-together or a kids’ party, these cookies are always a hit. Pair them with warm milk, café de olla, or even a scoop of vanilla ice cream on the side. I also love placing them next to more traditional cookies like my Polvorones Mexican Cookies to create a cookie table that feels like home and fun all at once.
Flavor Variations:
- Jam Swaps: Use raspberry, blueberry, or guava jam
- Filling Fun: Try dulce de leche or cajeta for a rich caramel twist
- Zesty Touch: Add lemon or orange zest to the dough for a bright, citrusy bite
- Spiced Dough: Add cinnamon or nutmeg for warmth
Storage Tips:
- Room Temperature: Store in an airtight container for up to 4 days
- Refrigerate: Keep them chilled for up to a week
- Freeze: Freeze unbaked filled cookie discs for 2 months; bake from frozen, adding 1–2 minutes to baking time
Want to try another fun fusion dessert? My Churro Cheesecake Bars are rich, cinnamon-filled, and just as shareable.
Print
Strawberry Pop Tart Sugar Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Strawberry Pop Tart Sugar Cookies are buttery, jam-filled treats with crimped edges and icing drizzle, inspired by Pop Tarts with a Mexican twist.
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
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)
¾ cup strawberry jam or preserves
Sprinkles (for decoration)
Instructions
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. Stir in vanilla and almond extracts.
5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
6. Scoop 1 tablespoon of dough and roll into a ball. Flatten into a 2-inch disc and create a small well in the center.
7. Fill half of the cookie discs with about 1 teaspoon of strawberry jam in the well.
8. Top each jam-filled cookie with another disc, sealing and crimping the edges with a fork.
9. Bake for 10-12 minutes until edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.
10. Optional: Drizzle with icing made from powdered sugar and milk, then decorate with sprinkles.
Notes
Do not overmix the dough to maintain soft texture.
Chill dough for 30 minutes if it’s too soft for better shape.
Ensure oven is properly preheated for even baking.
Use a cookie scoop for uniform cookie size.
Try lemon curd or blueberry jam for flavor variations.
Frequently Asked Questions
Can I use store-bought strawberry jam for Pop Tart sugar cookies?
Yes! Store-bought strawberry jam or preserves work perfectly in this recipe. Just choose a thick variety to avoid leakage while baking. If the jam is too runny, refrigerate it beforehand or stir in a teaspoon of cornstarch to thicken.
How do I stop the jam from leaking out during baking?
To prevent leaks, make sure you seal the edges of the cookie well—press gently with your fingers and crimp with a fork. Also, avoid overfilling; about one teaspoon of jam is ideal. If your dough is very soft, chill it for 20–30 minutes before assembling.
Can I make these cookies gluten-free or dairy-free?
Yes, with substitutions. Use a 1:1 gluten-free all-purpose flour and a dairy-free butter alternative. The texture may vary slightly, but the cookies will still bake beautifully and hold the jam well.
Do I need to chill the dough before baking these cookies?
Not always, but chilling is recommended if your kitchen is warm or if the dough feels sticky. A quick 20–30 minute chill helps the cookies hold their shape better and reduces spreading during baking.