Strawberry Pop Tart Sugar Cookies
These nostalgic sugar cookies are filled with strawberry jam and topped with icing and sprinkles, embodying the spirit of childhood sweets.
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 Cream until light and fluffy
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs Add one at a time
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional) For added depth of flavor
Filling and Decoration
- ¾ cup strawberry jam or preserves Use a good quality jam to avoid leakage
- to taste 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.
Mixing Dough
- 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.
Forming Cookies
- Scoop 1 tablespoon of dough and roll into a ball. Flatten into a 2-inch disc and 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 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.
Notes
Chill the dough if your kitchen is humid to prevent jam from leaking. Serve alongside savory items for a balanced brunch.