Thanksgiving Strawberry Pop Tart Cookies

This strawberry pop tart sugar cookie recipe transforms my childhood favorite breakfast treat into an irresistible homemade dessert. The soft buttery cookies filled with sweet strawberry jam and topped with colorful sprinkles bring back all those nostalgic flavors in a fun new format.

I first made these for my daughter's birthday party when we were doing a breakfast-for-dessert theme. They were such a hit that they've become our go-to contribution for every holiday potluck, especially during Thanksgiving when everyone needs a break from traditional pies!

Ingredients

• All purpose flour forms the foundation of our tender cookie dough
• Baking soda and baking powder work together for the perfect rise and texture
• Salt enhances all the flavors and balances the sweetness
• Unsalted butter provides rich flavor and allows you to control the salt content
• Granulated sugar gives the cookies structure and crispness around the edges
• Powdered sugar creates that melt in your mouth texture classic to sugar cookies
• Large eggs bind everything together while adding moisture
• Vanilla extract adds warmth and depth to the cookie flavor
• Almond extract is optional but adds that authentic pop tart flavor profile
• Strawberry jam or preserves with real fruit pieces gives that classic pop tart filling
• Colorful sprinkles make these cookies festive and fun for any occasion

Step-by-Step Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F and line baking sheets with parchment paper. This temperature is perfect for cookies as it allows them to cook through without over-browning. The parchment prevents sticking and makes cleanup easier.

Mix the Dry Ingredients

Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Taking this step ensures even distribution of leavening agents throughout the dough for consistent results.

Cream the Butter and Sugars

Beat the softened butter with both granulated and powdered sugars until the mixture becomes notably lighter in color and fluffy in texture. This typically takes 3 to 4 minutes with an electric mixer. This step incorporates air into the dough which creates tender cookies.

Add Eggs and Flavorings

Mix in eggs one at a time, allowing each to fully incorporate before adding the next. Then stir in vanilla and almond extracts. The almond extract particularly enhances that authentic pop tart flavor but can be omitted if you prefer.

Combine Wet and Dry Mixtures

Gradually add the flour mixture to your butter mixture, mixing on low speed just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies.

Form the Cookie Discs

Scoop tablespoon sized portions of dough, roll into balls, and flatten into 2 inch discs. Create a small well in the center of half of these discs to hold the jam filling.

Add the Filling

Place approximately one teaspoon of strawberry jam into each well. The jam will spread slightly during baking, so avoid overfilling.

Create the Sandwich Cookies

Top each jam filled disc with another plain disc and seal the edges by crimping with a fork. This creates that classic pop tart sealed edge appearance and prevents jam from leaking during baking.

Bake to Perfection

Bake for 10 to 12 minutes until the edges turn lightly golden. The centers may still look slightly underbaked which ensures they remain soft after cooling.

Cool and Decorate

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cool, drizzle with a simple icing and add sprinkles for that authentic pop tart appearance.

Bookmark

My family has a tradition of making these cookies the day before Thanksgiving while watching holiday movies. The strawberry jam always reminds me of my grandmother who made homemade preserves every summer. That sweet tang cutting through the buttery cookie is what makes these so special.

Make Ahead and Storage Tips

These cookies stay fresh in an airtight container at room temperature for up to 5 days. The flavor actually improves on the second day as the jam slightly permeates the cookie. For longer storage, place them in a single layer in a freezer safe container with parchment between layers and freeze for up to 2 months. Thaw at room temperature for about 30 minutes before serving.

Flavor Variations

While strawberry jam gives that classic pop tart experience, these cookies are incredibly versatile. Try raspberry preserves for a slightly more sophisticated flavor or blueberry jam for a breakfast inspired twist. During fall, apple butter or pumpkin butter makes an excellent seasonal variation. You can even use chocolate hazelnut spread or lemon curd for completely different flavor profiles while keeping the same fun format.

Serving Suggestions

These cookies make a delightful addition to a holiday cookie platter or dessert table. Serve them alongside vanilla ice cream for an elevated dessert, or package them in cellophane bags tied with ribbon for homemade gifts. For brunch gatherings, place them on a tiered stand with fresh berries and whipped cream for a playful nod to their breakfast inspiration.

Troubleshooting Tips

If your dough feels too sticky when handling, chill it for 30 minutes before forming the cookies. Should your jam leak during baking, make sure you're properly sealing the edges with the fork crimping technique. For a more uniform appearance, use a round cookie cutter to trim the edges after filling but before crimping closed.

Recipe Q&A

→ Can I use different types of jam in these cookies?

Absolutely! While strawberry jam provides that classic Pop Tart flavor, you can substitute with raspberry, blueberry, apricot, or any preserves you prefer. Just ensure the consistency isn't too runny to prevent leaking during baking.

→ How do I store these cookies to keep them fresh?

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze unfrosted cookies for up to 3 months.

→ Why are my cookies spreading too much during baking?

If your cookies spread too much, your butter might be too soft or the dough too warm. Chill the assembled cookies for 15-20 minutes before baking. Also, make sure your oven is properly preheated and you're using the correct measurements for leavening agents.

→ Can I make the dough ahead of time?

Yes! The dough can be prepared up to 2 days in advance and stored covered in the refrigerator. You can also freeze the dough for up to 3 months. Let it thaw in the refrigerator overnight before assembling the cookies.

→ Is the almond extract necessary for this recipe?

The almond extract is optional and adds a subtle complexity that complements the strawberry flavor. However, the cookies will still be delicious without it. You can also substitute with additional vanilla extract or a drop of lemon extract for a different flavor profile.

→ How do I prevent the jam from leaking out during baking?

Make sure to create a deep enough well in the center of each cookie disc without going all the way through. Don't overfill with jam (1 teaspoon is enough), and firmly seal the edges with a fork. Chilling the assembled cookies before baking can also help prevent leakage.