STRAWBERRY POP TART SUGAR COOKIES
Few desserts inspire as much joy as a pop tart. Childhood memories of warm, gooey centers and sweet frosting come flooding back with every bite. But store-bought versions can be overly sweet, filled with preservatives, or lack that homemade magic. Enter Strawberry Pop Tart Sugar Cookies: the perfect combination of buttery sugar cookies, luscious strawberry jam, and fun, colorful frosting.
These cookies transform the nostalgia of a childhood breakfast treat into a playful, bake-at-home dessert. They’re perfect for holiday baking, birthday parties, or just a special weekend treat. With a lightly crisp exterior, soft chewy center, and fruity jam filling, they deliver all the flavor with none of the artificial additives.
Beyond the fun factor, these cookies also encourage creativity. Kids can help frost and decorate, making it a family-friendly project. You can also mix jam flavors—raspberry, blueberry, or apricot—for variety. Once you try this recipe, it will become a go-to for festive occasions and weekday indulgence alike.
INGREDIENTS
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup strawberry jam (or preferred flavor)
- 1 ½ cups powdered sugar (for frosting)
- 2–3 tablespoons milk (for frosting consistency)
- ½ teaspoon vanilla extract (for frosting)
- Pink gel or food coloring
- Rainbow sprinkles for decoration
INSTRUCTIONS
- Preheat Oven & Prep Pans:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Cream Butter & Sugar:
In a large bowl, cream softened butter and granulated sugar until light and fluffy using a hand or stand mixer. - Add Egg & Extracts:
Beat in egg, vanilla extract, and almond extract (if using) until fully incorporated. - Combine Wet & Dry:
Gradually add the flour mixture, mixing until a soft dough forms. Do not overmix. - Roll Dough & Cut Shapes:
Roll the dough to ¼-inch thickness on a lightly floured surface. Use a rectangular cookie cutter (or knife) to cut 2.5-inch x 3-inch rectangles. - Add Jam Filling:
Place half of the rectangles on baking sheets. Spoon 1 teaspoon of strawberry jam onto the center of each. Top with remaining rectangles and press edges gently to seal. - Optional Crimping:
Use a fork to lightly crimp the edges for a traditional pop tart look. - Bake Cookies:
Bake for 12–15 minutes until lightly golden on the edges. Allow cookies to cool completely on wire racks. - Prepare Frosting:
In a small bowl, mix powdered sugar, milk, vanilla, and pink gel coloring. Adjust milk to reach desired frosting consistency. - Frost Cookies:
Spread or drizzle frosting over cooled cookies. Add rainbow sprinkles while frosting is still wet. - Set Frosting:
Allow frosting to set for 30–60 minutes before serving. Store in an airtight container.
Tips for Perfect Cookies
- Jam consistency: If your jam is too runny, cook it down slightly to prevent cookies from getting soggy.
- Cookie thickness: Keep rectangles uniform to ensure even baking.
- Frosting fun: Add edible glitter or mini chocolate chips for festive flair.
Serving Suggestions
- Party Platters: Arrange cookies on a tiered tray with mini cupcakes.
- Breakfast Treat: Pair with milk or hot chocolate for a sweet morning indulgence.
- Gift Idea: Stack in decorative tins with parchment paper for homemade gifts.
Variations & Creativity
- Flavor Swaps: Use raspberry, apricot, or blueberry jam for a different twist.
- Chocolate Frosting: Mix cocoa into frosting for a chocolate-pop tart.
- Mini Version: Make 2-inch mini cookies for bite-sized treats.
- Themed Shapes: Use heart, star, or holiday cutters for festive occasions.
Make-Ahead Tips
- Cookie Dough: Refrigerate dough up to 2 days before rolling and baking.
- Baked Cookies: Store in airtight containers for up to 5 days.
- Freeze: Freeze unbaked cookie rectangles for up to 1 month. Bake directly from frozen, adding 1–2 minutes to baking time.
Strawberry Pop Tart Sugar Cookies
Buttery sugar cookies filled with sweet strawberry jam and topped with pink frosting and sprinkles. Perfect for holidays, parties, and fun homemade treats.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Add egg, vanilla extract, and almond extract (if using), mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- Roll dough to ¼-inch thickness on a floured surface. Cut rectangles approximately 2.5 x 3 inches.
- Place half the rectangles on baking sheets. Spoon 1 teaspoon of strawberry jam onto each. Top with remaining rectangles and press edges to seal.
- Optionally, crimp edges with a fork for classic pop tart look.
- Bake 12–15 minutes until lightly golden. Cool completely on wire racks.
- In a small bowl, mix powdered sugar, milk, vanilla, and pink food coloring for frosting.
- Frost cooled cookies and decorate with rainbow sprinkles. Allow frosting to set before serving.
Notes
Store cookies in an airtight container up to 5 days. Dough can be chilled up to 2 days before baking. Mini versions or alternative jam flavors work well.
Why These Cookies Shine
- Nostalgic Fun: Combines childhood favorite pop tart with homemade charm.
- Gourmet Twist: Frosting, jam filling, and sprinkles elevate it beyond basic sugar cookies.
- Customizable: Endless flavor and decoration options.
- Family-Friendly: Kids enjoy making and decorating.
Holiday & Party Styling
- Stack cookies on pastel plates or rustic wooden boards.
- Sprinkle with colored sugar or themed sprinkles to match seasons.
- Pair with mini milk bottles or hot cocoa for brunch tables.
