Soft, buttery, and packed with strawberry Pop Tart pieces and rainbow sprinkles; these cookies are so delicious! Whether you like them topped with or without glaze they’re sure to be a hit.
Ingredients You’ll Need:
For the Cookies
- 2 sticks unsalted butter room temperature
- 1 ½ cups sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 3 cups flour
- 5 frosted strawberry Pop Tarts chopped into small pieces
- 1/4 cup rainbow sprinkles
For the Glaze (optional)
- 2 cups powdered sugar
- 8 Tbsp heavy whipping cream
- 2 Tbsp rainbow sprinkles for topping
How to Make Strawberry Pop Tart Cookies
1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. In a large bowl beat the butter and sugar together using a hand mixer until smooth. Add the vanilla extract and eggs, and mix again until everything is well combined.
3. In a separate medium-sized bowl, stir together the salt, cream of tartar, baking soda, and flour. Slowly mix the dry mixture into the wet mixture in batches, scraping the sides of the bowl as necessary.
4. Add in the chopped Pop Tart pieces (save about 1/3 cup for topping) and the sprinkles. Mix until everything is well combined.
5. Scoop about 2 tablespoons of dough, roll it into a ball, and place it on your prepared cookie sheet. Leave 2 inches between each cookie to prevent sticking. If you’re skipping the glaze, press the reserved Pop Tart pieces onto the tops of the cookies now.
6. Bake for 11-12 minutes. They should look slightly golden but still be soft. Remove them from the oven, cool for a few minutes, then transfer the cookies to a cooling rack to cool completely.
7. While the cookies cool, mix the powdered sugar and heavy whipping cream in a bowl using your hand mixer or a whisk until a glaze forms.
8. Once the cookies are completely cool, dip the tops into the glaze and sprinkle them with the leftover Pop Tart pieces and extra sprinkles. I did half glazed and half plain cookies for variety.
Strawberry Pop Tart Cookies
Ingredients
For the Cookies
- 2 sticks unsalted butter room temperature
- 1 ½ cups sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 3 cups flour
- 5 frosted strawberry Pop Tarts chopped into small pieces
- 1/4 cup rainbow sprinkles
For the Glaze (optional)
- 2 cups powdered sugar
- 8 Tbsp heavy whipping cream
- 2 Tbsp rainbow sprinkles for topping
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl beat the butter and sugar together using a hand mixer until smooth. Add the vanilla extract and eggs, and mix again until everything is well combined.
- In a separate medium-sized bowl, stir together the salt, cream of tartar, baking soda, and flour. Slowly mix the dry mixture into the wet mixture in batches, scraping the sides of the bowl as necessary.
- Add in the chopped Pop Tart pieces (save about 1/3 cup for topping) and the sprinkles. Mix until everything is well combined.
- Scoop about 2 tablespoons of dough, roll it into a ball, and place it on your prepared cookie sheet. Leave 2 inches between each cookie to prevent sticking. If you’re skipping the glaze, press the reserved Pop Tart pieces onto the tops of the cookies now.
- Bake for 11-12 minutes. They should look slightly golden but still be soft. Remove them from the oven, cool for a few minutes, then transfer the cookies to a cooling rack to cool completely.
- While the cookies cool, mix the powdered sugar and heavy whipping cream in a bowl using your hand mixer or a whisk until a glaze forms.
- Once the cookies are completely cool, dip the tops into the glaze and sprinkle them with the leftover Pop Tart pieces and extra sprinkles. I did half glazed and half plain cookies for variety.
Notes
- The glaze is optional.
- You can use whatever rainbow sprinkles you like, i used tiny ball sprinkles.
- You can add extra Pop Tart pieces into the dough instead of using them for toppings.
Related Articles: