This post may contain affiliate sales links. Please see my full disclosure policy for details
These Strawberry Pop Tart Cookies are soft and buttery sugar cookies that are loaded with chopped Strawberry Pop Tarts and colorful sprinkles.
I’m channeling my childhood self for these Strawberry Pop-Tart Cookies. Unfortunately, snacking on a pop tart is something I do much less frequently as an adult, but turning pop tarts into cookies is one of my new favorite things!
These pop tart cookies are made up of a sweet and buttery sugar cookie base that’s packed full of Strawberry Pop-Tarts and sprinkles.
The result is cookies that are soft and chewy in the middle, golden and crispy on the edges, and deliciously sweet. These cookies are the perfect way to be a kid again! Keep these cookies as-is or customize them with different pop tart flavors!
- Unsalted Butter – you’ll need 1 cup of room temperature. To quickly soften the butter, microwave for 10-15 seconds.
- Granulated Sugar
- Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Cream of Tartar – gives the sugar cookies their soft, chewy texture and a very subtle tangy flavor.
- Salt
- Strawberry Pop-Tarts – Roughly chopped pop tarts get mixed into the dough and save a few to pop on top of the cookies before baking.
- Sprinkles – I used nonpareils
These fun and fruity sugar cookies are ready in just 30 minutes!
- Combine the wet ingredients: Beat softened butter and sugar together until creamed together. Add the eggs and vanilla and mix until fully incorporated.
- Add the dry ingredients: In a separate bowl, combine all of the dry ingredients. Slowly add the dry ingredients into the wet ingredients. Beat until mostly incorporated, then add chopped pop tarts and sprinkles. Increase the speed on the mixer and beat until a dough forms.
3. Portion the dough: Use a large cookie scoop to portion the dough out. Place the dough balls about 2 inches apart on a lined baking sheet. If desired, add a couple of pieces of pop tart to the top of the dough balls.
4. Bake: Bake the cookies at 350ºF for 10-12 minutes, then cool and serve or store.
While I do love the strawberry pop tart cookies, here are a couple of ways you can switch things up!
- Brown Sugar Pop-Tarts: add 1/2 teaspoon cinnamon to the dough and top them off with brown sugar glaze. I think I will have to make this recipe myself!
- Chocolate Pop-Tarts: use my Chocolate Sugar Cookies with some Chocolate Fudge Pop-Tarts.
- Cookies and Cream Pop-Tarts: swap the strawberry pop tarts out for Cookies and Cream Pop-Tarts and throw some finely crushed Oreos into the mix.
Tricks and Tips for Success
- Use a silicone baking mat. Alternatively, line the baking sheet with parchment paper. Having a layer between the bottom of the cookies and the pan helps prevent them from burning or crisping too much on the bottom.
- Don’t over-bake. When it comes to cookies, slightly underbaking them is the key to a perfectly soft and chewy texture. Take the cookies out of the oven just when they’re turning golden-brown on the edges.
- If you prefer a crispier cookie, simply add 2-3 minutes to the baking time.
Making the Dough Ahead of Time
To prep these pop tart cookies ahead of time, simply make the dough as instructed, scoop it out into an airtight container, and store it in the fridge for up to 2 days or in the freezer for up to 3 months.
When you’re ready to bake, thaw the dough in the fridge if frozen, bring to room temperature for 20-30 minutes, then bake as directed.
Baked cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 20 cookies
Print Recipe
Pin RecipeDescription
These Strawberry Pop Tart Cookies are soft and buttery sugar cookies that are loaded with chopped Strawberry Pop Tarts and colorful sprinkles.
Ingredients
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
- 1/4 teaspoon salt
- 4 Frosted Strawberry Pop Tarts
- 1/4 cup sprinkles
For the Glaze (Optional):
- 2 cups powdered sugar
- 5–7 tablespoons heavy whipping cream
- Sprinkles for garnish.
Instructions
For the Cookies:
- Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. To soften the butter quickly, microwave for 10-15 seconds, otherwise let it come to room temperature.
- Chop the Pop-Tarts into small pieces.
- Combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until most of the flour is incorporated, then add the Pop-Tarts and sprinkles and mix to combine. Increase the speed on the mixer and beat until the dough comes together.
- Use a large cookie scoop to portion the dough. Place on the prepared baking sheet about 2 inches apart. You can cut up leftover Pop Tart pieces to place on top of the dough balls if you want.
- 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
Notes
- Storing baked cookies: Baked cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
- Preparing the dough: To prepare the dough ahead of time, pre-scoop and store in an airtight container. Keep refrigerated for up to 2 days or in the freezer for up to 3 months. When you’re ready to bake, thaw the dough in the fridge if frozen, bring to room temperature then bake as directed.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: strawberry cookies, easy sugar cookies, sprinkle cookies
Was looking through the metric measurements in the recipe, and what you have listed is different from the King Arthur imperial to metric conversion chart. For example, per the conversion chart, the flour should be 360g, and the granulated sugar would be 297g. Just trying to figure which measurement is correct before making these cookies (I don’t want to ruin them lol). Thanks!
Thanks for asking! These cookies were developed based on a measurement of 140g per cup. So the weighted measurement provided is what I used, 420g. I weigh all my dry ingredients!
Thanks for the reply! I went ahead and used your measurements since each brand/blog/baking site has differing variations on metric measurements. I haven’t baked them yet, as they’re in the freezer until next week, but the dough seemed good to go. Can’t wait to try one!
I hope you enjoy!
Made these delicious cookies yesterday ! They came out perfect ! Soft sugar cookie with crispy edges . Pop tarts gave the cookies a subtle strawberry taste . Highly recommend this recipe .
★★★★★
Thank you so much Lisa!! Love to hear that and I am so glad you enjoyed them!