Strawberry Pop Tart Cookies

Strawberry Pop Tart Sugar Cookies are the ultimate feel-good bake when you want to blend nostalgia with pure fun. Each bite delivers both the classic taste of a soft sugar cookie and a flash of vibrant strawberry filling, all topped with colorful sprinkles for a bit of whimsy. If you ever craved a treat that brought out the kid in you while satisfying your grown-up baking standards, this recipe is for you.

When I baked these for my niece’s birthday last year they completely stole the dessert table—kids and adults battled over the last cookie. This recipe has become my go-to for cheerful gatherings.

Ingredients

• All-purpose flour: gives the cookies their structure and soft crumb Look for unbleached flour for better flavor
• Baking soda and baking powder: give a perfect lift Be sure they are fresh for the best rise
• Salt: highlights the sweetness and balances the flavors Sea salt works beautifully here
• Unsalted butter: brings that rich classic cookie taste Use high-quality butter for a tender cookie
• Granulated sugar: creates a sweet crisp edge Stick with superfine for even mixing
• Powdered sugar: gives a melt-in-your-mouth softness Sift before using if lumpy
• Eggs: make the cookies moist and chewy Farm fresh eggs will add extra richness
• Vanilla extract: deepens the flavor Pure vanilla makes all the difference here
• Almond extract: adds complexity and a hint of pop tart nostalgia Optional but recommended if you have it
• Strawberry jam or preserves: brings in the berry burst Opt for thick high-quality jam without too much liquid
• Sprinkles: for decoration choose your favorite vibrant shapes Look for ones that hold color after baking

Step-by-Step Instructions

Prep the Oven and Workspace:

Preheat your oven to 350 degrees F Make sure baking sheets are lined with parchment paper This step keeps cookies from sticking and guarantees simple cleanup

Combine Dry Ingredients:

Whisk together flour baking soda baking powder and salt in a medium bowl This blends all the leaveners evenly so your cookies bake up the same size each time

Cream Butter and Sugars:

In a large mixing bowl beat softened butter with granulated and powdered sugar on medium speed for three to four minutes The mixture should look fluffy and pale This step creates air for a light cookie Add eggs one at a time mixing each in thoroughly before adding the next Stir in vanilla and if using almond extract

Combine Wet and Dry Ingredients:

Gradually add the dry flour mixture to the butter and sugar mix Use a low speed and blend only until just incorporated Over-mixing can toughen the cookies

Form the Cookies:

Scoop out dough using about a tablespoon for each cookie Roll into balls then flatten slightly to create a disc about two inches wide Press a well into half the discs using your finger or a spoon Drop about a teaspoon of strawberry jam into each well

Top and Seal the Cookies:

Cover each filled cookie with a second dough disc Press the edges gently together to seal in the jam Use a fork around the edges to create that classic pop tart crimp

Bake:

Bake the cookies for ten to twelve minutes The edges should look pale golden Let them cool on the baking sheets for a few minutes before moving to a wire rack

Decorate with Pinks and Sprinkles:

Once cooled drizzle icing made from powdered sugar and a splash of milk over each cookie Add festive sprinkles for an extra pop tart vibe The icing should flow but not run

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My favorite part is that little burst of strawberry center and those happy pink sprinkles Even my grandma who never liked pop tarts in the toaster loves these fresh from the oven It is always a sweet moment to see three generations nibbling from the same plate

How to Store Your Cookies

Store these cookies in an airtight box at room temperature and they will stay soft for up to five days For longer keeping stash them in the fridge for about two weeks If you want to freeze extras wrap each one individually in plastic then pop them in a freezer bag I love knowing I have a cheerful treat ready for surprise guests

Easy Swaps and Variations

If you are out of strawberry jam try other fruit preserves like apricot raspberry or even lemon curd For a nutty twist add some finely chopped almonds or toasted coconut to the dough Dairy free margarine vegan butter or coconut oil works great if you need a non-dairy option For gluten free friends grab a reliable all-purpose gluten free blend

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Fun Ways to Serve

Pile the cookies on a pastel platter for birthdays or brunch Sweeten up a gift box with a dozen wrapped in tissue and tied with a ribbon My favorite is serving them chilled poolside or slightly warm from the oven with a scoop of vanilla ice cream You can even get creative and use them as the outer layers for a showstopping ice cream sandwich

The Story Behind the Cookie

Pop tarts swept onto the breakfast scene in the sixties and quickly became a lunchbox favorite Turning them into a soft hand-held cookie is the best of both worlds You get the stroller-wheeling nostalgia but with the homemade love of a sugar cookie This recipe is a new classic I will never tire of making

Recipe FAQs

→ How do I keep the cookies soft?

Ensure not to overbake; remove cookies when edges turn lightly golden. Properly creaming butter and sugars also helps keep them tender.

→ Can I freeze these cookies?

Yes! Wrap individually before freezing. Thaw overnight in the fridge, then gently reheat in a warm oven to maintain softness.

→ What can I use instead of strawberry jam?

Try raspberry, apricot, or blueberry preserves for different fruity accents that complement the dough beautifully.

→ How can I create a vegan version?

Use coconut oil in place of butter and a flaxseed-water mixture instead of eggs to maintain texture and moisture.

→ Why is chilling the dough important?

Chilling firms the dough, preventing spreading during baking and helping achieve the perfect shape and structure.

→ What is the purpose of almond extract?

Almond extract adds a subtle nutty aroma that enhances the strawberry and vanilla notes without overpowering the cookie.