Name: Strawberry Pop Tart Sugar Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 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); ¾ cup strawberry jam or preserves; Sprinkles (for decoration)

Ingredients

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

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)

¾ cup strawberry jam or preserves

Sprinkles (for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and to ensure even baking.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 3: In a large bowl, beat the softened butter with granulated and powdered sugars using an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to keep cookies tender.

Step 5: Scoop a tablespoon of dough and roll into a ball. Flatten it to a 2-inch-wide disc. Use your finger or the back of a spoon to make a small well in the center of half the discs, filling each with about a teaspoon of strawberry jam.

Step 6: Place an unfilled dough disc on top of each jam-filled disc. Press edges gently to seal and crimp with a fork to mimic the pop tart look.

Step 7: Bake cookies for 10-12 minutes, until edges turn lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Step 8: Once cooled, drizzle cookies with a simple icing made by mixing powdered sugar and milk until smooth. Decorate with sprinkles as desired.

Tips & Variations

Use a gluten-free all-purpose flour blend to make these cookies gluten-free.

Substitute unsalted butter with vegan butter or coconut oil for a dairy-free version.

Try erythritol or stevia in place of sugars for a low-sugar option.

Swap strawberry jam for lemon curd or blueberry jam for different flavors.

Chill the dough before baking if it feels too soft, to maintain shape.

FAQs

Can I use other jam flavors?

Yes, you can substitute strawberry jam with any fruit preserves like raspberry, blueberry, or apricot to customize the flavor.

How do I prevent the jam from leaking during baking?

Make sure to seal the edges of the cookie discs firmly by pressing gently and using a fork to crimp. Chilling the dough slightly before assembling can also help reduce spreading and leaking.