Strawberry Pop Tart Cookies
Soft, buttery cookies mixed with chopped strawberry Pop Tarts and rainbow sprinkles. Optional glaze adds extra sweetness and colorful toppings for a fun dessert treat.
Equipment
- 1 large baking sheet lined with parchment paper
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 hand mixer
- 1 cooling rack
Ingredients
- 2 sticks unsalted butter room temperature
- 1 ½ cups sugar
- 1 tsp vanilla extract
- 2 large 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
- 2 cups powdered sugar
- 8 Tbsp heavy whipping cream
- 2 Tbsp rainbow sprinkles for topping
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- Cream together butter and sugar in a large bowl using a hand mixer until smooth.
- Add vanilla extract and eggs, mixing until fully combined.
- In a separate bowl, whisk salt, cream of tartar, baking soda, and flour together.
- Gradually add the dry ingredients to the wet ingredients, mixing thoroughly and scraping the bowl sides as needed.
- Fold in chopped Pop Tart pieces (reserve about ⅓ cup for topping) and rainbow sprinkles evenly.
- Scoop 2 tablespoons of dough, roll into balls, and place on baking sheet spaced 2 inches apart.
- If not glazing, press reserved Pop Tart pieces onto cookie tops before baking.
- Bake cookies for 11 to 12 minutes until slightly golden but still soft.
- Cool cookies on baking sheet for a few minutes, then transfer to a cooling rack.
- Prepare glaze by mixing powdered sugar and heavy cream until smooth.
- Once cookies are completely cool, dip tops into glaze and sprinkle with leftover Pop Tart pieces and sprinkles.
Notes
- Glaze is optional for added sweetness and decoration.
- Use any type of rainbow sprinkles you prefer for variety.
- Extra Pop Tart pieces can be mixed into dough or used as cookie toppings.
- Store cookies in an airtight container in the fridge for 3-4 days to maintain freshness.