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These Frosted Strawberry Pop Tart Cookies are like a party in your mouth. The soft and buttery cookie is loaded with strawberry Pop Tarts and finished off with a vanilla glaze.

Frosted Strawberry Pop Tart Cookies


  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x

Description

The soft and buttery cookie is loaded with strawberry Pop Tarts and finished off with a vanilla glaze.


Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 2 Large eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarter
  • 2 pkg Pop Tarts (4 Pop Tarts total)
  • Sprinkles for garnish
  • For the glaze (optional)
  • 2 cups powdered sugar
  • 57 tablespoons heavy whipping cream
  • Sprinkles for garnish.

Instructions

  1. Combine butter with sugar and beat on medium speed until well creamed together.
  2. Add egg and vanilla extract. Mix into butter and sugar until egg is well beaten.
  3. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
  4. Cut the Pop Tarts into small pieces, about the size of a nickel and add to the dough. Turn the mixer on low and mix until slightly incorporated. You can also use a spatula and fold them into the dough.
  5. Refrigerate dough for a minimum of 30 minutes and up to 1 hour. Do NOT skip this step or you will have cookies thinner than pancakes!
  6. Preheat oven to 350° F. Use a medium cookie scoop (1-2 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Place about 2 inches apart. Add a touch of sprinkles to the top.
  7. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
  8. For the glaze
  9. Sift the powdered sugar into a medium-sized bowl for a smoother frosting.
  10. Add heavy whipping cream, one tablespoon at a time until you reach your desired consistency. The glaze should be thick and spreadable, not dripping off your spoon.
  11. Spoon the glaze onto the cookies and garnish with sprinkles.
  12. If these sit at room temperature, the glaze with harden on the top but not underneath.
  13. Keep stored in an airtight container. I do not recommend stacking these.

Notes

Tip: I prefer to actually scoop my dough and then refrigerate it. It’s much easier!