If you love sunshine-bright flavors, pretty-as-a-picture fun, and a touch of nostalgia, you’re in for a treat with these Strawberry Pop Tart Sugar Cookies! Imagine the classic pop tart you grew up with, but transformed into a decadent cookie: a butter-rich crumb, a jammy strawberry center, and a playful shower of colorful sprinkles. These cookies are the ultimate bake for sharing with friends, popping into lunchboxes, or enjoying alongside a big mug of tea. Trust me, once you bite into the tender shell and hit that sweet strawberry filling, they’ll be your new favorite treat.

Strawberry Pop Tart Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for Strawberry Pop Tart Sugar Cookies is probably already in your kitchen, and each ingredient brings something special to the party. The butter adds tenderness, the jam pops with real fruit flavor, and the sprinkles are pure joy. Let’s break it down:

All-purpose flour: Gives the cookies their classic soft structure and a bit of chew.
Baking soda: Ensures your cookies rise and become just the right thickness.
Baking powder: Adds some extra lift for a pillowy texture.
Salt: Balances the sweetness and deepens all the flavors.
Unsalted butter, softened: Creamy and rich; helps make the dough ultra-tender and flavorful.
Granulated sugar: Adds sweetness and gives a beautiful crumbly bite.
Powdered sugar: Keeps the cookie extra soft and melt-in-your-mouth lovely.
Large eggs: Bind the dough and add just a bit of richness.
Vanilla extract: The foundation of classic sugar cookie flavor! Don’t skip this one.
Almond extract (optional): A splash gives a subtle bakery-shop edge. Highly recommended if you have it.
Strawberry jam or preserves: This is the heart of your Strawberry Pop Tart Sugar Cookies, giving every bite a juicy, fruity surprise.
Sprinkles: For decoration and pure happiness!

How to Make Strawberry Pop Tart Sugar Cookies

Step 1: Prep Your Oven and Baking Sheets

Get things going by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper; this helps prevent the cookies from sticking and ensures golden bottoms every time.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, baking powder, and salt. Mixing these first guarantees your Strawberry Pop Tart Sugar Cookies will bake up evenly with a light, tender texture.

Step 3: Cream the Butter and Sugars

In a large separate bowl, beat that softened butter with the granulated and powdered sugar until it’s light and creamy—about 3 to 4 minutes. You want it fluffy and pale, the perfect foundation for sweet, soft cookies.

Step 4: Add Eggs and Extracts

Crack in your eggs one at a time, beating well after each addition. Stir in the vanilla and, if you’re using it, almond extract. These ingredients round out and deepen the cookie’s flavor so every bite feels like something from your favorite bakery.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet, mixing on low just until everything is combined. Over-mixing here is the enemy—stop as soon as the flour disappears for perfectly tender Strawberry Pop Tart Sugar Cookies.

Step 6: Shape and Fill the Cookies

Scoop a tablespoon of dough, roll into a ball, and flatten into a 2-inch disc. Press a small well in the center for your jam. This step is where the magic happens—don’t be shy with the jam, it’s what sets these cookies apart!

Step 7: Add the Strawberry Jam

Fill half the discs with about a teaspoon of strawberry jam. Be careful not to overfill, as you want to avoid oozing, but don’t skimp either. The strawberry filling is what makes these Strawberry Pop Tart Sugar Cookies irresistible.

Step 8: Seal and Crimp the Cookies

Top each jam-filled disc with another disc of dough. Pinch the edges together and use the tines of a fork to crimp all the way around. This not only seals in the filling but also gives your cookies that adorable pop tart look!

Step 9: Bake Them Up

Arrange your cookies on the prepared sheets, spacing them an inch or two apart. Bake for 10 to 12 minutes or until the edges turn light golden. Let them cool on the baking sheet for 5 minutes (they’re delicate while hot), then transfer to a wire rack to finish cooling.

Step 10: Decorate with Icing and Sprinkles

Once your cookies are cool, drizzle them with a simple icing made by mixing powdered sugar and a splash of milk. Immediately scatter on some sprinkles for that iconic pop tart finish. Let the icing set, then devour!

How to Serve Strawberry Pop Tart Sugar Cookies

Garnishes

The classic finishing touch for Strawberry Pop Tart Sugar Cookies is a crisscross drizzle of sweet icing and a joyful shower of colorful sprinkles. Want to get extra fancy? Try freeze-dried strawberry crumbles for an extra tang and pop of pink.

Side Dishes

These cookies are delightful on their own, but they’re even more fun with some clever pairings. Serve them with a glass of cold milk or a creamy vanilla milkshake for a retro vibe. If you’re hosting a brunch, set them out alongside bowls of fresh berries and bright fruit salad for a playful, summery spread.

Creative Ways to Present

For parties, stack the Strawberry Pop Tart Sugar Cookies on a tiered dessert tray and scatter in some real strawberries for color. Try wrapping individual cookies in parchment and tying them up with baker’s twine for adorable favors. Or, for the ultimate kid-friendly presentation, pop them in lunchtime snack boxes or package them in cellophane bags as gifts.

Make Ahead and Storage

Storing Leftovers

Once cool, pop your Strawberry Pop Tart Sugar Cookies into an airtight container. They’ll stay soft and tasty at room temperature for about 3 days. Add a piece of bread to the container to help keep them extra moist.

Freezing

You can freeze these cookies after baking (with or without icing) for up to 2 months. Cool them completely, layer with parchment in a freezer-safe container, and thaw at room temperature when you’re ready to enjoy. You can also freeze unbaked, filled cookie discs and bake them straight from frozen—just add a few extra minutes to the bake time.

Reheating

If you love warm cookies, just microwave one for 10 seconds or pop a couple onto a baking sheet and warm in a 300°F oven for a few minutes. The filling gets gooey and the outside returns to bakery-fresh softness.

FAQs

Can I use a different jam?

Absolutely! While strawberry is classic for Strawberry Pop Tart Sugar Cookies, raspberry, blackberry, or even apricot are delicious swaps. Just use a nice thick jam to prevent too much leakage.

Can I make the dough in advance?

Yes! You can prepare the dough, cover it well, and chill it in the fridge for up to 24 hours. This not only makes prep easier but can also intensify the flavors and improve the texture.

What if I don’t have almond extract?

No worries—it’s totally optional. The cookies will still be deliciously buttery and fragrant with just vanilla extract.

How do I keep the cookies from spreading too much?

If your kitchen is extra warm, chill the shaped and filled cookies for 10-15 minutes before baking. This helps them hold their shape and gives you those neat, tidy edges.

Are these cookies kid-friendly for helping in the kitchen?

Absolutely! Kids love rolling the dough, spooning in the jam, and decorating with icing and sprinkles. Strawberry Pop Tart Sugar Cookies are a wonderful, hands-on family baking project.

Final Thoughts

If you’re looking for a cookie that’s pure fun yet full of nostalgic, homemade comfort, these Strawberry Pop Tart Sugar Cookies are sure to put a big smile on your face. Each bite is a celebration of buttery cookie and berry-bright filling—simple to make, supremely shareable, and downright irresistible. Give them a try soon, and watch them become a new family favorite!

Strawberry Pop Tart Sugar Cookies Recipe

★★★★★

5 from 7 reviews

Author: Olivia
Total Time: 35 minutes
Yield: Makes about 2 dozen cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Strawberry Pop Tart Sugar Cookies are a delightful twist on classic sugar cookies, filled with sweet strawberry jam and topped with colorful sprinkles. They are perfect for any occasion, from afternoon snacks to festive gatherings.

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Cream the butter and sugars: In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-4 minutes).
Incorporate wet ingredients: Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
Combine wet and dry mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
Form the cookies: Scoop 1 tablespoon of dough, roll into a ball, flatten into a 2-inch disc, and create a small well in the center.
Add jam filling: Fill half of the cookie discs with about 1 teaspoon of strawberry jam in the well.
Assemble the cookies: Top each jam-filled cookie with another disc, sealing and crimping the edges with a fork.
Bake: Bake for 10-12 minutes until edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.
Optional decoration: Drizzle with icing made from powdered sugar and milk, then decorate with sprinkles.

Notes

For best results, ensure the cookies are completely cooled before decorating.
You can customize the filling with different flavors of jam or preserves.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 75mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg

Keywords: Strawberry, Pop Tart, Sugar Cookies, Dessert, Baking, Easy