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Strawberry Pop Tart Sugar Cookies Easy Dessert Recipe for Family Fun

Strawberry Pop Tart Sugar Cookies

Strawberry Pop Tart Sugar Cookies combine the nostalgic flavor of a classic toaster pastry with the soft, buttery texture of a sugar cookie. Filled with strawberry jam and topped with icing and sprinkles, they’re a fun and delightful treat for any occasion.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 20 cookies
Course: Cookies, Dessert
Cuisine: American, Baking
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2.75 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.5 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1 cup Powdered sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 0.5 teaspoon Almond extract (optional)
  • 0.75 cup Strawberry jam or preserves
  • Sprinkles (for decoration)

Method
 

  1. Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. Step 3: In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3–4 minutes).
  4. Step 4: Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
  5. Step 5: Gradually mix in the dry ingredients on low speed until just combined.
  6. Step 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. Step 7: Fill half of the cookie discs with about 1 teaspoon of strawberry jam in the well. Top each with another disc of dough, sealing and crimping the edges with a fork.
  8. Step 8: Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
  9. Step 9 (Optional): Drizzle with icing made from powdered sugar and milk, then decorate with sprinkles for a Pop-Tart inspired finish.

Notes

For the icing: mix 1 cup powdered sugar with 1–2 tablespoons of milk until smooth. Add a drop of pink food coloring for a classic Pop-Tart look. Store cookies in an airtight container for up to 4 days.