Total Time: 32 minutes | Prep Time: 20 minutes | Cook Time: 12 minutes | Yield: 24 cookies | Diet: Vegetarian
A Nostalgic Treat in Every Bite
If you grew up eating Pop Tarts, these Strawberry Pop Tart Sugar Cookies will take you straight back to childhood. Imagine soft, buttery sugar cookies filled with sweet strawberry jam and topped with cheerful sprinkles. They mimic the taste and look of the classic breakfast pastry—but in a more decadent, homemade form.
Perfect for bake sales, holidays, birthday parties, or simply a cozy afternoon treat, these cookies deliver both comfort and a little fun. They’re easy to make, beautiful to look at, and irresistibly delicious.
Why You’ll Love This Recipe
- Nostalgic flavor: Reminiscent of classic Pop Tarts with a homemade twist.
- Perfectly soft texture: Thanks to the butter-sugar blend and careful mixing, these cookies stay pillowy and tender.
- Fun to decorate: Sprinkles and optional icing make them look festive for any occasion.
- Customizable: Switch up the filling to suit your mood—lemon curd, blueberry, or raspberry jam all work beautifully.
- Crowd-pleaser: Great for parties, lunchboxes, or cookie platters.
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, for a hint of bakery-style flavor)
Filling & Toppings
- ¾ cup strawberry jam or preserves
- Sprinkles, for decoration
- Optional: icing made from powdered sugar and milk (for drizzling)
Equipment
- Mixing bowls (medium & large)
- Electric mixer
- Baking sheets + parchment paper
- Cookie scoop
- Fork for crimping
- Wire cooling rack
Step-by-Step Instructions
1. Preheat and Prepare
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. Cream the Butter and Sugars
In a large bowl, beat softened butter, granulated sugar, and powdered sugar together until light and fluffy—about 3–4 minutes. This step incorporates air, ensuring soft cookies.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each. Stir in the vanilla and almond extracts until fully combined.
5. Combine Wet and Dry
Gradually add the dry mixture to the wet mixture. Mix on low speed until just combined. Avoid overmixing to keep the dough tender.
6. Shape and Fill
Scoop about 1 tablespoon of dough and roll it into a ball. Flatten into a 2-inch disc and press a small well in the center.
Fill half of the discs with 1 teaspoon of strawberry jam. Top each jam-filled cookie with another disc, pressing edges gently and sealing with a fork for that classic Pop Tart look.
7. Bake
Place the cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden. The tops should remain pale and soft.
8. Cool and Decorate
Cool cookies on the sheet for 5 minutes, then transfer to a wire rack. Drizzle with icing if desired, then top with sprinkles for a festive finish.
Serving Suggestions
These cookies shine as a dessert, tea-time treat, or party centerpiece. Here are a few ideas:
- Serve warm with a glass of cold milk for a comforting snack.
- Stack them on a platter for bake sales or cookie swaps.
- Gift them in cellophane bags tied with a ribbon for birthdays or holidays.
- Pair with coffee for a sweet breakfast indulgence.
Recipe Variations
- Flavor swap: Try lemon curd, blueberry jam, raspberry preserves, or even Nutella for a fun twist.
- Glaze options: Instead of icing, dip tops in melted white chocolate for a glossy finish.
- Mini cookies: Use smaller portions of dough for bite-sized versions—great for parties.
- Frosted Pop Tart style: Add a thicker layer of icing and let it set for a more authentic Pop Tart appearance.
Make-Ahead Tips
- Chill the dough: If the dough feels too soft, chill it for 30 minutes to make shaping easier.
- Freeze unbaked: Shape and fill the cookies, then freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.
- Freeze baked: These cookies freeze well after baking. Let them cool completely, then freeze in layers with parchment between cookies.
Notes
- Do not overmix the dough to keep the cookies soft.
- Proper preheating ensures even baking and perfect texture.
- A cookie scoop helps keep the cookies uniform in size.
- For cleaner edges, use a round cookie cutter to gently trim cookies after baking.
FAQ
Q: Can I make these cookies gluten-free?
A: Yes! Use a good-quality 1:1 gluten-free flour blend. Just keep an eye on the texture—gluten-free dough can be slightly softer, so chilling helps.
Q: What’s the best way to prevent the jam from leaking out?
A: Make sure to seal the edges well with a fork, and avoid overfilling. A slightly thicker jam or preserves works better than a very runny one.
Q: Can I make the dough ahead of time?
A: Absolutely. The dough can be made up to 2 days in advance and stored in the refrigerator. Bring it to room temperature before shaping.
Q: How should I store the baked cookies?
A: Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze as directed.
Q: Can I skip the icing and sprinkles?
A: Yes—these cookies are delicious plain. The icing and sprinkles are mainly for that nostalgic Pop Tart look.
Q: My cookies spread too much while baking—what happened?
A: If the dough is too warm, it can spread. Chill the dough briefly before baking, and ensure your butter isn’t overly soft.
Q: Can I use homemade jam?
A: Definitely. Just make sure it’s not too liquidy; if needed, simmer it briefly to thicken before using.