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Strawberry Pop Tart Cookies

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These Strawberry Pop Tart Cookies are soft and buttery sugar cookies that are loaded with chopped Strawberry Pop Tarts and colorful sprinkles.

four pop tart cookies stacked

Easy Pop Tart Cookies with 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!

Cookie Ingredients

  • 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
closeup of chopped strawberry pop tarts on the counter

Let’s Make Frosted Strawberry Pop-Tart Cookies

These fun and fruity sugar cookies are ready in just 30 minutes!

  1. Combine the wet ingredients: Beat softened butter and sugar together until creamed together. Add the eggs and vanilla and mix until fully incorporated.
  2. 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.
pieces of pop tart being added to sugar cookie dough
overhead of a bowl of pop tart cookie dough

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.

strawberry pop tart sugar cookie dough balls lined on a baking sheet

More Pop-Tart Cookie Flavor Ideas

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.
closeup of a pile of strawberry pop tart cookies

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.

How to Store Finished 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.

side view of sugar cookie halves lined up on the counter
closeup of a pile of pop tart cookies

Strawberry Pop Tart Cookies

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 20 cookies


These Strawberry Pop Tart Cookies are soft and buttery sugar cookies that are loaded with chopped Strawberry Pop Tarts and colorful sprinkles.


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
  • 57 tablespoons heavy whipping cream
  • Sprinkles for garnish.


For the Cookies:

  1. 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.
  2. Chop the Pop-Tarts into small pieces.
  3. Combine the butter with the sugar and beat on medium speed until well creamed together.
  4. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  5. 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.
  6. 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.
  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


  • 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.
  • Optional glaze:
    • 2 cups powdered sugar, sifted
    • 57 tablespoons heavy whipping cream
    • Combined powdered sugar with heavy cream until desired consistency is reached. 
Nutrition Information:
1 Cookie
19.8 g
106.4 mg
11.6 g
38.5 g
0.6 g
3.2 g
43 mg
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: strawberry cookies, easy sugar cookies, sprinkle cookies

Leave a Comment

Recipe rating

27 Responses
  1. Natalie Johnson

    Could you add strawberry preserves to make it taste more like strawberry? It’s a good cookie but I was hoping for a little more strawberry flavor. Thanks!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      You’d have to test how it effects the spreading. You can also add in some freeze-dried strawberry powder. Otherwise the strawberry flavor is just coming from the PopTarts.

  2. Megan

    Very bland. The dough was fine, cooking instructions easy to follow, but the cookie itself was so bland. The poptarts had more flavor by themselves. It could have been good if there was a flavoring extract or something added but it’s was boring without it.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Megan, that’s the first time I’ve ever heard about this sugar cookie base, which I’ve used for many recipes. Maybe you’d prefer to a different, stronger extract next time. But did you forget to add the vanilla extract that is called for in the recipe?

  3. Jenna

    Hi, planning to make these cookies tomorrow. I see you have a glaze as optional but you do not talk about the glaze in the recipe. Curious if you have a picture of what the glaze looks like or if you think it’s not needed. Thanks.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      When I updated the recipe I omitted the glaze, I did not think it needed it. I have added the glaze to recipe card as optional.

  4. LMont

    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!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      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!

      1. LMont

        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!

  5. Lisa

    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 .

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