I love how this recipe turns two classics—sugar cookies and pop tarts—into one irresistible treat. The dough is easy to work with and bakes up soft and tender. The strawberry jam inside adds a fruity surprise, and the sprinkle topping makes them look just as fun as they taste. Whether I’m making them for a party, gifting them, or saving a stash for myself, they never last long on the tray.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup powdered sugar 2 large eggs 1 teaspoon vanilla extract ½ teaspoon almond extract (optional) ¾ cup strawberry jam or preserves Sprinkles (for decoration)
Directions
1. Preheat the oven I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper so everything’s ready to go.
2. Mix the dry ingredients In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt. I set that aside for later.
3. Cream the butter and sugars In a large mixing bowl, I beat the softened butter, granulated sugar, and powdered sugar together for 3–4 minutes until the mixture is light and fluffy.
4. Add the eggs and extracts I mix in the eggs one at a time, making sure each one is fully incorporated. Then I stir in the vanilla and almond extracts.
5. Combine wet and dry I slowly add the dry ingredients into the butter mixture, mixing on low speed until just combined. I make sure not to overmix so the cookies stay soft.
6. Shape and fill the cookies Using a tablespoon scoop, I roll dough into balls, flatten them into 2-inch discs, and press a small well into the center. I place about 1 teaspoon of strawberry jam in half of the discs.
7. Assemble the cookies I top each jam-filled disc with another plain one, pressing the edges together gently. Then I crimp around the sides with a fork to seal in the filling—just like a mini pop tart.
8. Bake and cool I bake the cookies for 10–12 minutes, until the edges are just starting to turn golden. After 5 minutes of cooling on the sheet, I move them to a wire rack.
9. Optional icing and sprinkles For that classic pop tart look, I drizzle the tops with a simple icing made from powdered sugar and milk, then add colorful sprinkles on top.
Servings and timing
This recipe makes 24 cookies. Prep time: 20 minutes Bake time: 10–12 minutes Total time: About 32 minutes
Variations
I sometimes use raspberry or apricot jam instead of strawberry for a fun flavor change.
For a citrus twist, I add a bit of lemon zest to the cookie dough.
I also like swapping the icing for a thin layer of white chocolate for a glossy finish.
When I want a smaller batch, I cut the recipe in half—it works just as well.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them (before or after baking). To reheat, I let them thaw at room temperature or give them a quick 10-second zap in the microwave for that just-baked feel.
FAQs
Do I have to seal the cookies with a fork?
Yes, sealing with a fork helps keep the jam from leaking during baking and gives them that cute pop tart look. I press just enough to seal without flattening the cookie too much.
Can I use store-bought sugar cookie dough?
If I’m in a hurry, yes—but I always prefer homemade for the best flavor and texture. Just make sure store-bought dough is soft enough to shape and seal.
What kind of jam works best?
I use a thick, smooth jam or preserve. Strawberry works great, but raspberry, cherry, or even Nutella can be fun alternatives.
Can I make the dough ahead of time?
Definitely. I wrap the dough in plastic wrap and keep it in the fridge for up to 24 hours, or freeze it for longer storage. I let it soften slightly before shaping.
How do I keep the cookies from spreading too much?
Chilling the shaped cookies for 10–15 minutes before baking can help. I also make sure the butter isn’t too soft when I start mixing.
Conclusion
These strawberry pop tart sugar cookies are just plain fun to make and eat. They’re soft, jam-filled, and decorated like everyone’s favorite toaster treat—but with all the flavor of a homemade cookie. Whether I’m baking them for a celebration or just because I feel nostalgic, they always bring a smile.
Strawberry Pop Tart Sugar Cookies with soft buttery dough and sweet strawberry jam filling. A fun bakery-style cookie that tastes just like a classic toaster pastry.
Author:Emma
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Yield:24 cookies
Category:Dessert, Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional)
¾ cup strawberry jam or preserves
Sprinkles, for decorating
Optional Icing
Powdered sugar
Milk (a few teaspoons, as needed)
Instructions
Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Cream Butter & Sugar
In a large bowl, beat butter, granulated sugar, and powdered sugar for 3–4 minutes, until light and fluffy.
Add Wet Ingredients
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
Combine Dough
Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
Shape Cookies
Scoop 1 tablespoon of dough and roll into a ball. Flatten into a 2-inch disc and create a small well in the center.
Fill
Fill half the discs with 1 teaspoon strawberry jam.
Seal
Top with another dough disc. Press edges together and crimp with a fork to seal.
Bake
Bake for 10–12 minutes, until edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack.
Decorate (Optional)
Drizzle with icing made from powdered sugar and milk, then finish with sprinkles.
Notes
Don’t overfill with jam to prevent leaking
Chill dough for 15 minutes if it becomes too soft
Almond extract enhances the “Pop Tart” flavor but is optional
