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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional
Filling & Frosting
  • ½ cup strawberry jam
  • 1 ½ cups powdered sugar
  • 2–3 tbsp milk adjust for desired consistency
  • ½ tsp vanilla extract for frosting
  • as needed pink food coloring
  • as needed rainbow sprinkles for decoration

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Rolling pin
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
  4. Add egg, vanilla extract, and almond extract (if using), mixing until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
  6. Roll dough to ¼-inch thickness on a floured surface. Cut rectangles approximately 2.5 x 3 inches.
  7. Place half the rectangles on baking sheets. Spoon 1 teaspoon of strawberry jam onto each. Top with remaining rectangles and press edges to seal.
  8. Optionally, crimp edges with a fork for classic pop tart look.
  9. Bake 12–15 minutes until lightly golden. Cool completely on wire racks.
  10. In a small bowl, mix powdered sugar, milk, vanilla, and pink food coloring for frosting.
  11. 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.