Strawberry Pop Tart Cookies (Print Version)
Soft, buttery cookies filled with strawberry jam and topped with sprinkles, capturing the nostalgic taste of Pop Tarts.
# Ingredients:
01 -
2 ¾ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon baking powder
04 -
½ teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
1 cup powdered sugar
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
½ teaspoon almond extract (optional)
11 -
¾ cup strawberry jam or preserves
12 -
Sprinkles (for decoration)
# Steps:
01 -
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 -
In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-4 minutes).
04 -
Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
05 -
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
06 -
Scoop 1 tablespoon of dough and roll into a ball. Flatten into a 2-inch disc and create a small well in the center.
07 -
Fill half of the cookie discs with about 1 teaspoon of strawberry jam in the well.
08 -
Top each jam-filled cookie with another disc, sealing and crimping the edges with a fork.
09 -
Bake for 10-12 minutes until edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.
10 -
Drizzle with icing made from powdered sugar and milk, then decorate with sprinkles.
# Notes:
01 -
Do not overmix the dough to maintain soft texture.
02 -
Chill dough for 30 minutes if it's too soft for better shape.
03 -
Ensure oven is properly preheated for even baking.
04 -
Use a cookie scoop for uniform cookie size.
05 -
Try lemon curd or blueberry jam for flavor variations.