why make this recipe
Strawberry Pop Tart Sugar Cookies are a delightful treat that combines the flavors of classic strawberry pop tarts with the softness of sugar cookies. These cookies are perfect for any occasion, whether it’s a birthday party, a holiday gathering, or just a sweet snack at home. They look fun and festive, especially with colorful sprinkles, making them a hit with kids and adults alike. If you love strawberries and cookies, this recipe is a must-try!
how to make Strawberry Pop Tart Sugar 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)
Directions:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Scoop 1 tablespoon of dough, roll it into a ball, and flatten it into a 2-inch disc to create a small well in the center.
- Fill half of the cookie discs with about 1 teaspoon of strawberry jam in the well.
- Top each jam-filled cookie with another disc, sealing and crimping the edges with a fork.
- Bake for 10-12 minutes until the edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.
- Optional: Drizzle with icing made from powdered sugar and milk, then decorate with sprinkles.
how to serve Strawberry Pop Tart Sugar Cookies
These cookies are best enjoyed fresh but can also be served at room temperature. Place them on a fun plate or tin for a festive look. They make a great dessert after dinner or a sweet addition to a lunchbox.
how to store Strawberry Pop Tart Sugar Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will last for up to one week. If you want to keep them longer, you can also freeze them. Place the cookies in a freezer-safe bag or container, and they can last for up to three months.
tips to make Strawberry Pop Tart Sugar Cookies
- Make sure your butter is softened, as this helps create a light and fluffy dough.
- Don’t skip crimping the edges; it helps seal in the jam and keeps your cookies from leaking during baking.
- Experiment with other jams or preserves if you want a different flavor!
variation
You can switch out the strawberry jam for other fruit jams like raspberry or blueberry for a unique twist. You can also add mini chocolate chips to the dough for extra sweetness!
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but it may affect the texture slightly. Butter generally gives a better flavor and texture.
2. How do I ensure my cookies stay soft?
Make sure not to overbake them. The cookies should look slightly soft when taken out of the oven and will harden as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough, wrap it in plastic, and refrigerate it for up to 3 days. Just bring it to room temperature before rolling it out.
Strawberry Pop Tart Sugar Cookies
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
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Filling and Decoration
- ¾ cup strawberry jam or preserves
- Sprinkles (for decoration)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Scoop 1 tablespoon of dough, roll it into a ball, and flatten it into a 2-inch disc to create a small well in the center.
- Fill half of the cookie discs with about 1 teaspoon of strawberry jam in the well.
- Top each jam-filled cookie with another disc, sealing and crimping the edges with a fork.
Baking
- Bake for 10-12 minutes until the edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.
- Optional: Drizzle with icing made from powdered sugar and milk, then decorate with sprinkles.