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Strawberry Pop Tart Cookies Recipe

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★★★★★

4.7 from 69 reviews

Delight in these fun and flavorful Strawberry Pop Tart Cookies, combining the nostalgic taste of frosted strawberry Pop Tarts with a soft, buttery cookie dough. Perfectly sweet and studded with colorful sprinkles, these cookies are a delightful treat for any occasion. Optional creamy glaze and extra sprinkles take them to the next level of indulgence.

Ingredients

Scale

For the Cookies

  • 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 into small pieces
  • ¼ cup sprinkles

For the Glaze (Optional)

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

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat the oven to 350°F (177°C). Line a large cookie sheet with a silicone baking mat or parchment paper for a nonstick surface and easy cleanup.
  2. Soften the Butter: To quickly soften butter, microwave it for 10-15 seconds or allow it to come to room temperature naturally, which makes it easier to cream with the sugar.
  3. Mix Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and well combined.
  4. Add Eggs and Vanilla: Crack in the eggs and pour in the vanilla extract. Continue mixing until the eggs are fully incorporated and the batter is smooth.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to ensure even distribution of leavening agents and salt.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet batter on medium-low speed until most of the flour is mixed in.
  7. Add Pop Tart Pieces and Sprinkles: Fold in the chopped Frosted Strawberry Pop Tart pieces along with the ¼ cup sprinkles. Increase mixer speed and beat until the dough comes together cohesively.
  8. Portion the Dough: Use a large cookie scoop to portion out dough balls and place them about 2 inches apart on the prepared baking sheet. Optionally, top each dough ball with extra chopped Pop Tart pieces for visual appeal.
  9. Bake the Cookies: Bake in the preheated oven at 350°F for 10-12 minutes until the edges are lightly golden and cookies look set.
  10. Cool the Cookies: Let the cookies rest on the baking sheet for several minutes to firm up, then transfer them to a wire rack to cool completely.
  11. Make the Optional Glaze: In a bowl, combine powdered sugar with 5 to 7 tablespoons heavy whipping cream until a smooth glaze with desired consistency forms. Drizzle over cooled cookies and garnish with sprinkles if desired.

Notes

  • Storing baked cookies: Keep cookies in an airtight container at room temperature for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months to maintain freshness.
  • Preparing dough ahead: Pre-scoop the dough and store in an airtight container, refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the fridge and bring to room temperature before baking.
  • Glaze consistency: Adjust the amount of heavy cream to achieve your desired glaze thickness; less cream for a thicker glaze, more for a thinner drizzle.

Keywords: Strawberry Pop Tart Cookies, Pop Tart Cookies, Frosted Strawberry Cookies, Sweet Cookies, Baked Treats, Sprinkle Cookies, Dessert Cookies, Kid-Friendly Cookies, Fun Cookies

Find it online: https://cheframi.com/strawberry-pop-tart-cookies-recipe/