Description
These cookies turn the beloved Pop-Tart into a handheld treat: tender, buttery rounds with a gooey strawberry center and a sprinkle-sparkled finish. They’re soft in the middle with a slightly crisp rim — all the comfort of a toaster pastry, but in cookie form.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered (confectioners’) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ¾ cup strawberry jam or preserves
- Sprinkles, for decorating
Instructions
- Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set this dry mix aside.
- In a large bowl, cream the softened butter with the granulated and powdered sugars on medium speed until pale and airy, about 3–4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and, if using, the almond extract.
- Add the dry ingredients to the butter mixture gradually, mixing on low until just combined. The dough will be fairly dense — avoid overworking it.
- Using a tablespoon or small scoop, portion dough and roll into balls. Press each ball into a roughly 2-inch round, creating a shallow indentation in half of them (this is where the jam will go).
- Spoon about 1 teaspoon of jam into the wells of the prepared rounds. Top with the remaining flattened rounds and gently press the edges together. Crimp the seams with a fork for a decorative, sealed edge.
- Bake for 10–12 minutes, or until the cookie edges take on a light golden hue. Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- If you like, whisk powdered sugar with a splash of milk to make a thin glaze, drizzle over cooled cookies, and finish with sprinkles.
Notes
- Notes & Tips
- Don’t overmix the dough; mixing only until ingredients come together keeps the cookies tender.
- If the dough feels too soft to shape, chill it for 30 minutes — it’s an easy fix.
- Make sure your oven is fully preheated so the cookies bake evenly.
- Use a cookie scoop for consistent sizing and baking results.
- Swap the strawberry jam for lemon curd or blueberry jam if you want a different flavor profile.
- Storage
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer keeping, refrigerate up to two weeks or freeze individual cookies wrapped tightly for up to three months. Rewarm frozen cookies in a 300°F oven for about 5–7 minutes to revive that fresh-baked feel.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg