Strawberry Pop Tart Sugar Cookies
These cookies combine the flavors of strawberry pop tarts with the sweetness of sugar cookies.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
- 1 teaspoon Baking Soda Essential for fluffiness.
- 1 teaspoon Baking Powder No substitutes recommended.
- ½ teaspoon Salt Recommended for best taste.
- 1 cup Unsalted Butter Can be replaced with vegan butter.
- 1 cup Granulated Sugar Swap for low-calorie alternatives if desired.
- 1 cup Powdered Sugar Consider alternatives if desired.
- 2 large Eggs Use flaxseed meal as a vegan substitute.
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract Optional; omit if nut allergies are a concern.
For the Filling
- 1 cup Strawberry Jam or Preserves Can be switched with other flavors.
For Decoration
- 1 cup Sprinkles Optional based on personal preference.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter, granulated sugar, and powdered sugar until smooth.
- Add in the eggs, vanilla extract, and almond extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into balls and flatten them slightly on the baking sheet.
- Place a spoonful of strawberry jam in the center of half the cookies, then top with another cookie and seal the edges.
- Bake in the preheated oven for 12-15 minutes until the edges are golden.
- Let cool and decorate with sprinkles if desired.
Notes
You can experiment with different flavors of jam or preserves for variety.