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closeup of a pile of pop tart cookies

Strawberry Pop Tart Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 11 reviews
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


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. 


  • Serving Size: 1 Cookie
  • Calories: 259
  • Sugar: 19.8 g
  • Sodium: 106.4 mg
  • Fat: 11.6 g
  • Carbohydrates: 38.5 g
  • Fiber: 0.6 g
  • Protein: 3.2 g
  • Cholesterol: 43 mg