Introduction

These Strawberry Pop Tart Cookies bring a fun twist to classic cookies by incorporating chopped Frosted Strawberry Pop-Tarts directly into the dough. Soft, sweet, and bursting with nostalgic fruity flavors, they’re a delightful treat perfect for any occasion.

A stack of four soft cookies is shown on a white marbled surface, each cookie thick and chunky with a light beige dough filled with colorful small round sprinkles in red, blue, green, orange, pink, and purple. The top cookie has pieces of white marshmallow embedded on its surface, some cracked and partly melted into the dough. The cookies have a slightly rough and chewy texture with a gentle golden edge visible on the bottom cookie. The background is blurred and light, highlighting the vibrant sprinkles and soft texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, at room temperature
1½ cups (285g) granulated sugar
2 large eggs
1 teaspoon (5ml) pure vanilla extract
3 cups (420g) all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
4 Frosted Strawberry Pop Tarts, chopped
¼ cup sprinkles

Optional Glaze:

2 cups powdered sugar
5–7 tablespoons heavy whipping cream
Sprinkles for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a large cookie sheet with a silicone baking mat or parchment paper. If your butter isn’t soft, microwave it for 10-15 seconds to soften quickly.
Step 2: Chop the Frosted Strawberry Pop Tarts into small pieces and set aside.
Step 3: In a large bowl, beat the butter and granulated sugar together on medium speed until creamy and well combined.
Step 4: Add the eggs and vanilla extract to the butter mixture. Beat until the eggs are fully incorporated and the mixture is smooth.
Step 5: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture on medium-low speed.
Step 6: Once most of the flour is mixed in, add the chopped Pop Tart pieces and sprinkles. Increase the mixer speed to medium and continue mixing until the dough comes together evenly.
Step 7: Use a large cookie scoop to portion dough balls onto the prepared baking sheet, spacing them about 2 inches apart. If desired, press extra Pop Tart pieces on top of the dough balls for decoration.
Step 8: Bake the cookies at 350°F for 10-12 minutes until edges are set and the cookies are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Optional Step 9: To make the glaze, whisk powdered sugar with heavy cream until smooth and your desired consistency is reached. Drizzle over cooled cookies and garnish with sprinkles.

Tips & Variations

For extra fun, try swapping out the strawberry Pop Tarts for other flavors like blueberry or cinnamon roll.
Make sure the butter is soft but not melted to achieve the best cookie texture.
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
If the dough feels too sticky, chill it for 20-30 minutes before scooping.

Storage

Store baked cookies in an airtight container at room temperature for 2-3 days. For longer freshness, refrigerate for up to one week or freeze for up to 3 months. Reheat frozen or refrigerated cookies briefly in the microwave or oven before serving to regain softness.

How to Serve

A close-up view of a stack of four thick, soft cookies with a light golden-brown color, each studded with bright, colorful sprinkles and large chunks of white and red candy pieces scattered throughout. The cookies have a slightly crinkled texture with visible bits of candy and sprinkles embedded in each layer. They sit on a white marbled surface that adds a clean, bright contrast to the vibrant colors in the cookies. The top cookie shows broken candy pieces clearly, adding texture and interest to the overall stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can pre-scoop the dough and store it in an airtight container in the refrigerator for up to 2 days or freeze it for up to 3 months. When ready to bake, thaw in the fridge if frozen, bring to room temperature, then bake as directed.

Is the glaze necessary?

The glaze is optional and adds a sweet finishing touch with extra sprinkles. The cookies are delicious on their own, but the glaze enhances their appearance and flavor if you want a little extra sweetness.