Irresistibly Fun Strawberry Pop-Tart Cookies Everyone Will Love
Full of sweet strawberry flavor and studded with colorful sprinkles, these Strawberry Poptart Cookies are pure joy in cookie form! This is one of the best cookie recipes! They’re soft, buttery, and packed with bits of frosted strawberry Poptarts in every bite, making them the perfect treat for parties, after-school snacks, or a cozy afternoon pick-me-up.
Biting into a Poptart takes me back to my childhood, and these cookies bring those memories to life in a fun new way. I love how the strawberry pieces melt just slightly into the dough, giving each cookie bursts of fruity goodness. And let’s not forget the glaze—it adds a sweet finishing touch, along with a little crunch from extra sprinkles.
After a few rounds of testing (and a lot of taste-testing), these strawberry pop-tart cookies turned out exactly how I’d imagined—soft, chewy, and full of fun! I’m sure you’ll love them as much as we do!
Ingredients for the Strawberry Poptart Cookie Recipe
For the Cookies:
- 2 sticks of unsalted butter (room temperature)
- 1 ½ cups sugar
- 1 tsp vanilla extract
- 2 eggs
- ½ tsp salt
- ½ tsp cream of tartar
- ½ tsp baking soda
- 3 cups all-purpose flour
- 5 frosted strawberry Pop-Tarts (chopped into small pieces)
- ¼ cup rainbow sprinkles
For the glaze:
- 2 cups powdered sugar
- 8 tbsp heavy whipping cream
- 2 tbsp rainbow sprinkles (for topping)
Let’s Bake!
Step 1: Prep Your Kitchen
Before we begin, line a large baking sheet with parchment paper and preheat your oven to 350°F. This simple step ensures that your cookies bake evenly and slide off the sheet with ease.
Step 2: Mix the Wet Ingredients
In a large bowl, beat the butter and sugar together until it’s light and creamy. Add in the vanilla extract and eggs, then mix again until well incorporated.
Step 3: Combine the Dry Ingredients
In a medium bowl, whisk together the salt, cream of tartar, baking soda, and flour. Slowly add this dry mixture to your wet ingredients, mixing little by little to avoid any lumps.
Step 4: Fold in the Fun
Here’s where the magic happens! Gently fold in the chopped Poptart pieces (save about ⅓ cup for topping later) and rainbow sprinkles. Every stir is like adding a burst of joy to your batter.
Step 5: Shape and Bake
Scoop out about 2 tablespoons of dough per cookie, roll into balls, and place on your prepared baking sheet. Leave at least 2 inches of space between each cookie.
If you prefer a simpler cookie without glaze, press a few extra Poptart pieces into the tops now.
Bake for 11–12 minutes, then let them cool slightly before transferring to a cooling rack.
Step 6: Glaze and Decorate
While the cookies cool, whisk together the powdered sugar and heavy whipping cream to create a smooth glaze.
Once the cookies are completely cool, dip the tops into the glaze, then sprinkle with the reserved Poptart pieces and extra sprinkles.
Pro tip: Glaze half the batch and leave the other half plain to suit every taste.
Tips & Tricks
- Storage: Keep the cookies fresh by storing them in an airtight container in the refrigerator for 3-4 days.
- Customization: You can use your favorite type of rainbow sprinkles—I used tiny ball sprinkles for a pop of color.
- Glaze options: If you prefer a simpler cookie, skip the glaze and just press extra Pop-Tart pieces into the tops before baking.
- Extra Poptart pieces: Want even more strawberry flavor? Add extra chopped Pop-Tarts directly into the dough!
Perfect Pairings
These cookies are perfect for:
- Afternoon tea or coffee breaks: Pair with a hot cup of PG Tips for a cozy snack.
- Parties and gatherings: The colorful sprinkles and glaze make them a hit at any celebration! They would be great for kid’s classroom parties or birthday parties!
- Lunchbox treats: A fun and sweet surprise for kids or anyone young at heart.
Ready to bake these fun and fruity Strawberry Pop-Tart Cookies? Share them with friends, bring them to your next gathering, or keep a batch in the fridge for your own sweet tooth cravings. If you try this recipe, let me know how it turned out by leaving a comment below or tagging me on social media!
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Strawberry Poptart Cookies
Ingredients
- 2 sticks of unsalted butter room temp
- 1 1/2 cups sugar
- 1 tsp Vanilla extract
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 3 cups of flour
- 5 frosted strawberry Poptarts chopped into small pieces
- 1/4 cup of rainbow sprinkles
- 2 cups of powdered sugar
- 8 tbsp of heavy whipping cream
- 2 tbsp of rainbow Sprinkles for topping
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 350°. In a large bowl add the butter and sugar and beat using a hand mixture until everything is creamy. Add the vanilla and eggs and mix again.
- In a medium sized bowl add the salt, cream of tartar, baking soda and flour and stir. Slowly add the dry mixture into the wet mixture little by little and mixing with the beater in between.
- Add the Poptarts but leave about 1/3 of a cup of pieces to the side for topping later. Add the sprinkles as well, mix once again until everything is well mixed together.
- Scoop about 2 tbsp of dough out and roll into a ball, place down on the cookie sheet leaving at least 2 inches in between. If you don’t want the glaze on top of the cookies later, place the leftover Poptart pieces into the top of the cookies now.
- Bake for 11-12 minutes. Let the cookies cool for a bit and then transfer to a cooling rack. While cooling make the glaze, in a medium bowl add the powdered sugar and heavy whipping cream, mix with the hand mixer once again until a glaze forms.
- Once the cookies are completely cool pick them up and dip the tops of the cookies into the glaze, set down and top with the leftover Poptart pieces and sprinkles. I did half glazed cookies and half with no glaze!
- Serve and enjoy!
Notes
- Store in an airtight container in the fridge for 3-4 days.
- The glaze is optional!
- You can use whatever rainbow sprinkles you like. I used tiny ball sprinkles.
- You can add extra Poptart pieces into the dough instead of using them for toppings!
