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.