Picture a sunny afternoon where the scent of fresh strawberries drifts through your kitchen. The air feels warm, nostalgic, and full of possibility. Now imagine that moment captured in cookie form soft, chewy, buttery cookies with a heart of strawberry jam and a playful sprinkle finish.
These Strawberry Pop Tart Sugar Cookies are a joyful mash-up of two beloved treats: classic sugar cookies and nostalgic strawberry Pop-Tarts. Every bite is buttery and rich, giving way to a burst of jammy sweetness. With their golden edges, glossy icing drizzle, and rainbow sprinkles, they’re as fun to look at as they are to eat.
Table of Contents
Why You’ll Love This Recipe
- Simple, everyday ingredients. No fancy tools or ingredients required.
- Soft and chewy. The perfect sugar cookie texture with a gooey strawberry center.
- Pretty and playful. Sprinkles and icing make them picture-perfect for any celebration.
- Customizable. Swap jams or extracts to suit your mood.
- Pure nostalgia. Like a childhood favorite just more elegant and homemade.
Ingredients You’ll Need
Each ingredient plays a small but essential role in making these strawberry sugar cookies irresistibly soft, flavorful, and beautiful.
- All-purpose flour (2¾ cups): The base that keeps the cookies soft yet sturdy.
- Baking soda (1 tsp): Helps the cookies rise just enough.
- Baking powder (½ tsp): Adds a touch of lightness.
- Salt (½ tsp): Balances sweetness and enhances flavor.
- Unsalted butter (1 cup, softened): Gives richness and that melt-in-your-mouth texture.
- Granulated sugar (1 cup): Sweetness and subtle crunch.
- Powdered sugar (1 cup): Keeps the cookies tender and smooth.
- Large eggs (2): Binds everything together and adds moisture.
- Vanilla extract (1 tsp): Brings warmth and depth.
- Almond extract (½ tsp, optional): Adds a delicate, bakery-style note.
- Strawberry jam or preserves (¾ cup): The sweet heart of every cookie.
- Sprinkles (for topping): Adds color, fun, and that pop-tart vibe.
Step-by-Step Directions
Step 1: Prep the Oven
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy about 3 to 4 minutes. This step gives you that perfect soft, chewy base.
Step 4: Add the Eggs and Flavor
Beat in the eggs one at a time. Add vanilla and almond extracts, mixing until smooth and glossy.
Step 5: Combine the Mixtures
Gradually mix the dry ingredients into the wet mixture on low speed until just combined. Avoid over-mixing this keeps your cookies tender.
Step 6: Shape the Cookies
Scoop 1 tablespoon of dough and roll it into a ball. Flatten each into a 2-inch disc and press a small well into the center.
Step 7: Fill and Seal
Spoon about 1 teaspoon of strawberry jam into half of the discs. Place another disc on top and gently press the edges to seal. Use a fork to crimp the edges for that Pop-Tart look.
Step 8: Bake
Place cookies on the prepared sheet, leaving space to spread slightly. Bake for 10–12 minutes, or until the edges are just golden. Cool on the sheet for 5 minutes before transferring to a rack.
Step 9: Decorate
Once completely cool, drizzle with icing (powdered sugar mixed with a few teaspoons of milk) and finish with colorful sprinkles for a classic pop-tart finish.
Pro Tips for Success
- Measure flour accurately. Spoon and level for perfect texture.
- Don’t skip chilling. Chill dough for 30 minutes for chewier cookies.
- Seal the edges well. Keeps the jam tucked neatly inside.
- Cool before icing. Warm cookies will melt the glaze.
- Use good-quality jam. It’s the star flavor choose something rich and fruity.
Variations and Creative Twists
- Berry mix-up: Swap strawberry jam for raspberry or blueberry preserves.
- Chocolate lovers: Add mini chocolate chips to the dough or drizzle with chocolate glaze.
- Citrus twist: Add a bit of lemon zest or orange extract to the dough.
- Frosted flair: Tint your glaze pink or white for Valentine’s Day or baby showers.
- Salted finish: Sprinkle flaky sea salt over the icing for a gourmet touch.
How to Store or Freeze
- Room temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze fully baked cookies in airtight bags for up to 3 months.
- To enjoy again: Thaw at room temperature or warm in a 300°F oven for 3–4 minutes.
Serving Ideas
These strawberry sugar cookies are as versatile as they are beautiful:
- Serve with afternoon tea or iced coffee for a sweet pick-me-up.
- Pack in lunchboxes or picnic baskets for a fruity surprise.
- Add to dessert boards for a splash of color.
- Wrap individually in cellophane for homemade gifts or party favors.
- Pair with vanilla ice cream for a quick dessert.
Strawberry Pop Tart Sugar Cookies – FAQ
FAQs
Can I use a different jam?
Absolutely! Raspberry, apricot, or even cherry jam all taste delicious in this recipe.
Can I make them gluten-free?
Yes, swap the all-purpose flour with a 1:1 gluten-free blend.
Can I chill the dough overnight?
Definitely! Overnight chilling enhances flavor and makes rolling easier.
What’s the best way to decorate them?
Drizzle icing and top with rainbow sprinkles for that signature pop-tart look.
For More Recipe Inspiration
If you loved these Strawberry Pop Tart Sugar Cookies, you’ll adore these too:
- Protein Muffins – fluffy and energizing.
- Mini Bento Cake Recipe – tiny, trendy, and perfect for gifting.
- Cottage Cheese Chocolate Mousse – creamy, dreamy, and secretly high-protein.
Quick Recap
These Strawberry Pop Tart Sugar Cookies are everything you love about a nostalgic Pop-Tart reimagined as buttery, soft-baked sugar cookies. They’re sweet, chewy, and filled with bright strawberry flavor, making them perfect for brunch, gifting, or cozy afternoons at home.
📌 Pin this recipe for later or bake a batch this weekend you’ll be glad you did!
Strawberry Pop Tart Sugar Cookies
Ingredients
Method
- 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.
- 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 addition. Stir in vanilla and almond extracts.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Scoop 1 tablespoon of dough and roll into a ball. Flatten it 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.
- 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 for an extra pop of color.