Description
Delight in these homemade Strawberry Pop Tart Sugar Cookies featuring a buttery dough filled with sweet strawberry jam and topped with creamy cream cheese frosting and colorful sprinkles. Perfectly soft and bursting with fruity flavor, these cookies make a charming treat for any occasion.
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 to 3 cups all purpose flour
- 1 cup strawberry jam
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 Tablespoons multicolored or red sprinkles
Instructions
- Prepare the Dough: In a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, combine the butter, white sugar, and brown sugar. Beat on high speed until the mixture is light and fluffy, about 3 minutes, stopping occasionally to scrape down the sides of the bowl. Add the egg and vanilla extract, mixing on medium speed until well combined and fluffy.
- Add Dry Ingredients: Mix in the salt and baking soda until just combined. Add the flour one cup at a time, mixing on low speed after each addition for about 1 minute until the flour is fully incorporated into the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Form and Fill Dough Balls: Using a ¼ cup scoop, measure out 12 balls of dough. Hold each dough ball in one hand and use the rounded side of a tablespoon to press a deep hole into the center. Spoon 1 tablespoon of strawberry jam into the hole. Carefully pinch and seal the edges to enclose the jam completely, then gently roll the dough into a smooth ball, taking care to avoid cracks.
- Arrange and Bake Cookies: Place six filled dough balls on each prepared baking sheet, spacing them evenly. Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the cookies begin to crack on top. Remove from the oven and allow the cookies to cool completely before frosting.
- Make the Frosting: In a clean stand mixer bowl or using a hand mixer with a whisk attachment, beat together the cream cheese and butter on medium-high speed until smooth and creamy. Gradually add powdered sugar one cup at a time, mixing on low speed until fully blended between additions. Stir in vanilla extract and milk, mixing until smooth and spreadable.
- Frost the Cookies: Transfer the frosting to a piping bag fitted with a large round tip. Pipe a spiral of frosting onto each cooled cookie, covering the top evenly.
- Add Sprinkles and Serve: Decorate the frosted cookies with multicolored or red sprinkles for a festive finish. Serve and enjoy your homemade Strawberry Pop Tart Sugar Cookies!
Notes
- Ensure the cream cheese and butter for the frosting are at room temperature for the smoothest texture.
- Seal the jam tightly inside the dough to prevent leaking during baking.
- Use a silicone baking mat or parchment paper to avoid sticking and make cleanup easier.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For extra flavor, consider adding a pinch of cinnamon or lemon zest to the dough.