Description
These Strawberry Pop Tart Cookies are a playful twist on the classic pop tart, incorporating chopped frosted strawberry pop tarts into a buttery, soft cookie dough with festive sprinkles. Finished with an optional sweet glaze and extra sprinkles, these cookies are perfect for a fun dessert or special treat.
Ingredients
Units
Scale
For the Cookies
- 1 cup (226g) unsalted butter, at room temperature
- 1 1/2 cups (285g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 4 Frosted Strawberry Pop Tarts, chopped into small pieces
- 1/4 cup sprinkles
For the Glaze (Optional)
- 2 cups powdered sugar
- 5–7 tablespoons heavy whipping cream
- Sprinkles for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Line a large cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Prepare Butter and Pop Tarts: Soften the butter by microwaving for 10-15 seconds or letting it come to room temperature. Chop the frosted strawberry Pop Tarts into small pieces so they can be evenly distributed in the cookie dough.
- Cream Butter and Sugar: In a mixing bowl, combine the softened butter and granulated sugar. Beat on medium speed until the mixture is well creamed and fluffy, ensuring a light texture for the cookies.
- Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the creamed butter and sugar. Mix thoroughly until the eggs are fully incorporated and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to distribute the leavening agents evenly.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture. Beat on medium-low speed until most of the flour is incorporated.
- Add Pop Tart Pieces and Sprinkles: Fold in the chopped Pop Tarts and sprinkles. Then, increase the mixer speed and beat until the dough comes together and is well combined.
- Portion the Dough: Use a large cookie scoop to portion the dough into balls. Place them about 2 inches apart on the prepared baking sheet. For extra decoration, you can place leftover Pop Tart pieces on top of the dough balls.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden but centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for several minutes to firm up. Then transfer them to a wire rack to cool completely to avoid sogginess.
- Prepare the Glaze (Optional): In a small bowl, whisk together powdered sugar with 5 to 7 tablespoons of heavy whipping cream until smooth and pourable. Drizzle or spread the glaze over cooled cookies and sprinkle additional sprinkles over the top for a festive finish.
Notes
- Let cookies cool completely before glazing to prevent the glaze from melting off.
- You can substitute strawberry Pop Tarts for smaller or larger sizes, just adjust chopping accordingly.
- The glaze is optional but adds sweetness and a decorative touch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To soften butter quickly, if not using microwave, cut into small pieces and let sit at room temperature for about 30 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
