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Strawberry Pop Tart Sugar Cookies

Strawberry Pop Tart Sugar Cookies

Strawberry Pop Tart Sugar Cookies combine nostalgic flavors with a modern twist, making them a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a different twist.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal results.
  • 1 teaspoon Baking Powder Works with baking soda for that perfect cookie texture.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup Unsalted Butter Swap with vegan butter for a dairy-free option.
  • 1 cup Granulated Sugar Sweetens the dough.
  • 1/2 cup Powdered Sugar Also used in the cookie icing.
  • 2 large Eggs Binds the ingredients.
  • 1 teaspoon Vanilla Extract Essential for sweet flavor.
  • 1/2 teaspoon Almond Extract Omit or substitute with extra vanilla if desired.
For the Filling
  • 1/2 cup Strawberry Jam or Preserves Provides the fruity explosion.
For the Decoration
  • Sprinkles Adds a festive touch.

Equipment

  • Oven
  • mixing bowls
  • Electric mixer
  • baking sheets
  • parchment paper
  • Wire Racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until combined.
  3. In a large bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla and almond extracts.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Scoop portions of the dough, roll into balls, flatten into discs, and create wells for the filling.
  7. Fill each well with strawberry jam, top with another disc, and crimp edges to seal.
  8. Place cookies on baking sheets and bake for 10-12 minutes until edges are lightly golden.
  9. Cool on baking sheets for 5 minutes before transferring to wire racks. Once cooled, drizzle icing and add sprinkles.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 100mgPotassium: 15mgSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Refrigerate for two weeks and freeze for three months.

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