Strawberry Pop Tart Sugar Cookies Recipe

Introduction

These Strawberry Pop Tart Sugar Cookies combine the nostalgic flavors of your favorite breakfast treat into a delightful cookie form. Soft, buttery, and filled with sweet strawberry jam, they are perfect for sharing or enjoying anytime you crave a nostalgic bite.

Ingredients

• 2 cups All-Purpose Flour (Substitute with gluten-free blend if needed)
• 1 teaspoon Baking Soda (Essential for fluffiness)
• 1 teaspoon Baking Powder (No substitutes recommended)
• 1/2 teaspoon Salt (Recommended for best taste)
• 1 cup Unsalted Butter (Can be replaced with vegan butter)
• 1 cup Granulated Sugar (Swap for low-calorie alternatives if desired)
• 1 cup Powdered Sugar (Consider alternatives if desired)
• 2 large Eggs (Use flaxseed meal as a vegan substitute)
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Almond Extract (Optional; omit if nut allergies are a concern)
• 1 cup Strawberry Jam or Preserves (Can be switched with other flavors)
• 1 cup Sprinkles (Optional based on personal preference)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt; set aside.
3. Step 3: In a large bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar until fluffy and light, about 3-4 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla and optional almond extracts.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
6. Step 6: Roll tablespoon-sized balls of dough and flatten them slightly. On half of the cookies, create a small well in the center and spoon in the strawberry jam.
7. Step 7: Top each filled cookie with another cookie disc, sealing the edges by crimping with a fork to secure the jam inside.
8. Step 8: Bake for 10-12 minutes, until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
9. Step 9: Optional: Drizzle with icing made from powdered sugar and a little milk, then sprinkle with colorful sprinkles for a festive touch.

Tips & Variations

• Use a gluten-free flour blend if you need a gluten-free version without compromising texture.
• Swap strawberry jam for other fruit preserves like raspberry, apricot, or blueberry for different flavors.
• For a vegan option, replace butter with vegan butter and eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
• To prevent leaking jam, avoid overfilling and make sure to seal the edges tightly with a fork.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week. Reheat briefly in a low oven or microwave to enjoy the jam slightly warm. These cookies can also be frozen for up to 2 months; thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of jam?

Fresh strawberries can be used but should be cooked down into a jam or thickened sauce to prevent the cookies from becoming soggy.

How do I make these cookies vegan?

Replace butter with vegan butter and substitute eggs with flaxseed meal mixed with water. Omit almond extract if you have nut allergies.

Strawberry Pop Tart Sugar Cookies Recipe

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Strawberry Pop Tart Sugar Cookies combine the nostalgic flavors of a classic pop tart with the soft, buttery texture of sugar cookies. Filled with sweet strawberry jam and optionally topped with colorful sprinkles and icing, these treats are perfect for dessert or a delightful snack, evoking childhood memories with every bite.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-Purpose Flour (Substitute with gluten-free blend if needed.)
• 1 teaspoon Baking Soda (Essential for fluffiness.)
• 1 teaspoon Baking Powder (No substitutes recommended.)
• 1/2 teaspoon Salt (Recommended for best taste.)

Wet Ingredients

• 1 cup Unsalted Butter (Can be replaced with vegan butter.)
• 1 cup Granulated Sugar (Swap for low-calorie alternatives if desired.)
• 1 cup Powdered Sugar (Consider alternatives if desired.)
• 2 large Eggs (Use flaxseed meal as a vegan substitute.)
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Almond Extract (Optional; omit if nut allergies are a concern.)

Fillings and Toppings

• 1 cup Strawberry Jam or Preserves (Can be switched with other flavors.)
• 1 cup Sprinkles (Optional based on personal preference.)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside to incorporate flavors and prepare for dough mixing.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and powdered sugar until the mixture is light and fluffy, which typically takes about 3 to 4 minutes. This process helps create a tender cookie texture.
4. Add Eggs and Extracts: Incorporate the eggs one at a time into the creamed mixture, ensuring each is fully mixed before adding the next. Stir in the vanilla extract and, if using, the almond extract for extra flavor.
5. Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients into the wet ingredients, mixing gently just until a dough forms to prevent overworking and tough cookies.
6. Shape Dough and Fill: Roll tablespoon-sized balls of dough. Flatten half of these balls slightly, then create a small well in the center and spoon in some strawberry jam. Top each with another flattened dough ball and seal the edges by crimping with a fork to hold in the filling.
7. Bake Cookies: Arrange the filled cookies on baking sheets and bake for 10 to 12 minutes, or until the edges are lightly golden. This ensures the cookies are cooked through but remain soft and tender.
8. Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to wire racks to cool completely, which prevents breakage and sticking.
9. Optional Decoration: Drizzle the cooled cookies with icing made from powdered sugar and milk, then sprinkle colorful sprinkles on top as desired for playful decoration and added sweetness.

Notes

• For a vegan version, substitute unsalted butter with vegan butter and replace eggs with flaxseed meal mixed with water.
• Almond extract is optional; omit if there are nut allergy concerns.
• Strawberry jam can be swapped for other flavors like raspberry, blueberry, or apricot for variety.
• Use gluten-free flour blend to make this recipe gluten-free.
• Ensure not to overmix the dough once flour is added to keep cookies tender.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Strawberry Pop Tart Sugar Cookies, sugar cookies, pop tart cookies, strawberry jam cookies, nostalgic desserts, homemade cookies, dessert recipes