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Strawberry Pop Tart Sugar Cookies

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Soft, bakery-style sugar cookies filled with a thick strawberry jam center and topped with a glossy strawberry glaze and colorful sprinkles, inspired by classic frosted strawberry Pop-Tarts but even better homemade.

Ingredients

Vanilla Sugar Cookie Dough

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/4 teaspoon almond extract

Strawberry Jam Center

3/4 cup thick strawberry preserves

1 tablespoon cornstarch

1 teaspoon fresh lemon juice

Strawberry Glaze

2 cups powdered sugar, sifted

34 tablespoons smooth strawberry purée

1/2 teaspoon vanilla extract

1 drop pink gel food coloring (optional)

Funfetti Topping

1 tablespoon rainbow jimmies

1 tablespoon white nonpareils

1 tablespoon colored sugar crystals

Instructions

  1. Cream butter and granulated sugar together for 4–5 minutes until light and fluffy.
  2. Add eggs one at a time, mixing well, then add vanilla and almond extracts.
  3. In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients and mix just until combined.
  4. Divide dough into two discs, wrap, and chill for 30 minutes.
  5. Mix strawberry preserves, cornstarch, and lemon juice until smooth and let rest 10 minutes.
  6. Roll dough to 1/4-inch thickness and cut into shapes. Place half on lined baking sheets.
  7. Add a heaping teaspoon of filling to centers, top with remaining dough, seal edges, and crimp with a fork.
  8. Bake at 350°F for 12–14 minutes until edges are lightly golden.
  9. Cool completely before glazing.
  10. Whisk glaze ingredients until thick and smooth. Spread over cookies and decorate with sprinkles.

Notes

Chilling dough helps cookies keep their shape.

Cornstarch prevents jam from leaking during baking.

Keep cookie tops pale for an authentic Pop-Tart look.

Freeze cookies unglazed for best results.

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