Strawberry Pop Tart Sugar Cookies
These delightful sugar cookies capture the beloved taste of Strawberry Pop Tarts, perfect for sharing and full of nostalgic flavors.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Make sure to spoon and level it for accurate measuring.
- 1/2 teaspoon baking soda Adds a touch of lift and helps achieve that soft and chewy texture.
- 1/2 teaspoon salt Just a pinch balances the sweetness beautifully.
Wet Ingredients
- 1 cup unsalted butter, softened Leave it out for about an hour for the perfect softness.
- 1 cup granulated sugar Adds flavor and contributes to texture.
- 1/2 cup brown sugar, packed Brings richness and moisture for a chewy cookie.
- 1 large egg Make sure it’s at room temperature.
- 1 teaspoon vanilla extract Lifts the flavors to a whole new level.
Filling and Topping
- 1/2 cup strawberry jam Feel free to use homemade or store-bought.
- 1 cup powdered sugar (for glaze) Makes everything look inviting.
- 1-2 tablespoons milk (for glaze) To achieve perfect drizzle consistency.
- Sprinkles (for topping) Because who can resist a little extra sparkle?
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Forming and Baking
- Scoop out the dough and form it into small circles. Press them down slightly.
- Place a small dollop of strawberry jam in the center of half the circles.
- Top with the remaining circles of dough and seal the edges with a fork.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool before transferring them to a wire rack.
Glazing and Serving
- Whisk together powdered sugar and milk to create a glaze.
- Drizzle the glaze over the cooled cookies and top with sprinkles.
Notes
Chill dough for 30 minutes for thicker cookies. Keep an eye on baking time as ovens can vary. Store baked cookies in an airtight container at room temperature for up to a week.