Strawberry Pop Tart Sugar Cookies Recipe
Delight in these Strawberry Pop Tart Sugar Cookies featuring a soft, buttery dough filled with sweet strawberry jam and topped with creamy cream cheese frosting and colorful sprinkles. Perfectly baked to a light golden finish, these cookies combine nostalgic pop tart flavors with a homemade sugar cookie twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup salted butter
- ¾ cup white granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2½-3 cups all purpose flour
- 1 cup strawberry jam
Cream Cheese Frosting
- 4 oz. cream cheese, room temperature
- 4 Tablespoons salted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons whole milk or heavy whipping cream
- 2 Tablespoon multicolored or red sprinkles
Instructions
- Prepare Dough: In a stand mixer with paddle attachment or a large bowl with electric mixer, beat butter, white sugar, and brown sugar on high speed for about 3 minutes until light and fluffy. Scrape the bowl occasionally. Add egg and vanilla extract and mix on medium speed until fluffy and well combined.
- Mix Dry Ingredients: Add salt and baking soda and mix until just incorporated. Gradually add flour one cup at a time, mixing on low speed for about one minute until fully combined into the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two cookie or baking sheets with parchment paper or silicone mats.
- Shape Cookies with Jam Filling: Using a ¼ cup scoop, portion dough into 12 balls. Hold each ball in one hand and press a deep hole into the center using a round tablespoon. Spoon 1 tablespoon of strawberry jam into the indentation, then carefully seal and roll into a smooth ball, ensuring no cracks appear.
- Arrange and Bake: Place six dough balls on each prepared baking sheet. Bake one sheet at a time for 10-12 minutes until cookies begin to crack on top. Let cookies cool completely before frosting.
- Make Frosting: Beat cream cheese and butter together on medium-high speed until smooth and creamy. Gradually add powdered sugar 1 cup at a time on low speed, mixing well between additions. Add vanilla extract and whole milk, then mix until well combined.
- Frost Cookies: Transfer frosting to a piping bag fitted with a large round tip. Pipe a spiral pattern of frosting atop each cooled cookie.
- Decorate and Serve: Sprinkle cookies with multicolored or red sprinkles and serve immediately or store for later enjoyment.
Notes
- Room temperature ingredients help achieve a smooth dough and frosting consistency.
- Ensure cookies are completely cooled before frosting to prevent melting.
- You can substitute strawberry jam with other fruit preserves for variety.
- To store, keep cookies in an airtight container refrigerated for up to 5 days.
- For a dairy-free version, use plant-based butter and cream cheese alternatives.
