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Strawberry Pop Tart Cookies

These cookies remix comfort-food nostalgia with street-food bravado, featuring flaked Pop Tarts folded into soft, buttery cookie dough, spun with sprinkles and crowned with glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup unsalted butter, at room temperature
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon cream of tartar
  • 0.25 teaspoon salt
  • 4 pieces Frosted Strawberry Pop Tarts Chopped into small pieces
  • 0.25 cup sprinkles
Glaze
  • 2 cups powdered sugar For glaze
  • 5 to 7 tablespoons heavy whipping cream For glaze
  • Sprinkles for garnish Optional

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Line a large cookie sheet with a silicone baking mat or parchment paper.
  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 until well blended.
  5. In a separate bowl, combine the flour, baking soda, cream of tartar, and salt.
  6. Slowly add the dry mixture into the batter and beat on medium-low speed until most of the flour is incorporated.
  7. Add the chopped Pop Tarts and 1/4 cup sprinkles; mix to combine.
  8. Increase the speed on the mixer and beat until the dough comes together.
  9. Use a large cookie scoop to portion the dough onto the prepared baking sheet, spaced about 2 inches apart.
Baking
  1. Bake at 350 degrees F for 10–12 minutes until golden edges and a slightly domed top appear.
  2. Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Glazing
  1. For the glaze, combine powdered sugar with heavy whipping cream until desired consistency is reached.
  2. Drizzle or dunk the cooled cookies in glaze and top with extra sprinkles if desired.

Notes

Keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies (unglazed) in a single layer for up to 2 months.