If you’ve ever wished your favorite childhood breakfast treat could be enjoyed as a soft, chewy cookie, you’re in for a delightful surprise. Strawberry Pop Tart Cookies are the ultimate fusion of nostalgic flavors and modern-day comfort, bursting with strawberry jam, bits of actual Pop-Tart, creamy white chocolate chips, and a dreamy glaze—all finished with a shower of rainbow sprinkles. Every bite captures buttery, fruity, and fun flavors the whole family will love, making these cookies perfect for parties or a sweet afternoon pick-me-up.
Ingredients You’ll Need
What makes these Strawberry Pop Tart Cookies so special is a handful of simple, carefully chosen ingredients that each bring something unique—whether it’s creamy richness, a fruity pop, or that irresistible bakery-style chew. Here’s what you’ll need and exactly why it’s important:
- Unsalted butter (1 cup, softened): Gives each cookie a wonderfully rich, tender texture and ensures just the right spread.
- Granulated sugar (¾ cup): Adds sweetness and lends the cookies a classic, crisp edge.
- Brown sugar (¼ cup, packed): Adds depth, a hint of caramel flavor, and extra chewiness to the crumb.
- Large egg (1): Binds the dough beautifully and contributes to the soft, moist bite.
- Vanilla extract (2 teaspoons): Rounds out all the flavors and enhances the strawberry’s sweetness.
- All-purpose flour (2 ½ cups): This is the sturdy backbone that holds all the dreamy add-ins together.
- Baking soda (½ teaspoon): Gives lift and a tender rise so your cookies aren’t too dense.
- Salt (¼ teaspoon): Brings balance, so none of the flavors overwhelm the others.
- Strawberry jam or preserves (½ cup): The heart of the cookie—fruity, luscious, and packed with flavor.
- Store-bought strawberry Pop-Tarts (3–4, chopped): For pops of nostalgia, texture, and that iconic flavor.
- White chocolate chips (1 cup): Melt-in-your-mouth richness that pairs perfectly with bright strawberry notes.
- Powdered sugar (½ cup): Forms the base of a silky glaze worthy of your favorite bakery box.
- Milk (1–2 teaspoons): Loosens the glaze to a drizzle-able consistency.
- Pink or red food coloring (optional): Adds a playful pop of color to your glaze—totally fun, totally optional.
- Rainbow sprinkles (optional): Because cookies should make you smile inside and out!
How to Make Strawberry Pop Tart Cookies
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C), a sweet spot for getting those golden edges and soft centers. Line two large baking sheets with parchment paper so your cookies won’t stick and cleanup is a breeze. This sets you up for cookie success right from the start.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat together your softened unsalted butter, granulated sugar, and brown sugar. Keep going until the mixture is light and fluffy—think of this as setting the foundation for a cookie that’s tender yet substantial.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat these in just until everything’s cohesive and glossy. This not only binds your dough but ensures every bite is infused with cozy, sweet flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. This helps distribute the baking soda evenly, so your Strawberry Pop Tart Cookies rise beautifully and aren’t streaky.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients to your wet mixture—don’t rush this step. Mix until just combined to keep your cookies tender and avoid overworking the dough.
Step 6: Gently Fold in the Fun
Now for pure joy: Gently fold in the chopped strawberry Pop-Tarts, strawberry jam, and white chocolate chips. Use a small spoon to swirl the jam throughout the dough, giving you pretty strawberry ribbons without blending everything into a pink mess.
Step 7: Scoop and Bake
Scoop your dough into balls about two tablespoons each and place them two inches apart on your prepared sheets. The spacing gives them room to spread and bake evenly. Pop them in the oven for 10–12 minutes, or until the edges look just golden while the centers still seem a touch soft.
Step 8: Cool Completely
Let your cookies rest on the pan for about five minutes out of the oven—this helps set the shape. Then transfer them to a wire rack to complete the cooling, a crucial step before glazing.
Step 9: Make and Drizzle the Glaze
Mix together powdered sugar and just enough milk to get a silky, pourable glaze. If you’re feeling festive, add a drop or two of food coloring for a playful pink hue. Drizzle the glaze over your cooled Strawberry Pop Tart Cookies and finish with a flurry of rainbow sprinkles for that signature look.
How to Serve Strawberry Pop Tart Cookies
Garnishes
These cookies look beautiful all on their own, but a final flourish of rainbow sprinkles or a dusting of freeze-dried strawberries can make them truly dazzling. A little extra glaze drizzled in zig-zags gives them a bakery-style finish that’s sure to impress.
Side Dishes
Pair Strawberry Pop Tart Cookies with a frosty glass of milk, a hot mug of coffee, or even a scoop of vanilla ice cream for a dessert worthy of celebration. They also make a perfect addition to a brunch spread, tucked beside fruit salad or your favorite yogurt parfait.
Creative Ways to Present
For parties, stack these cookies high on a tiered dessert stand or box them up as the ultimate bake sale treat. Try sandwiching a scoop of strawberry ice cream between two cookies for an over-the-top “Pop-Tartwich”—a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Pop Tart Cookies in an airtight container at room temperature for up to four days. The glaze will set and hold, and the cookies stay soft and flavorful, so they’re just as wonderful the next day.
Freezing
These cookies are freezer-friendly! Freeze ungarnished cookies in a single layer until solid, then transfer to a zip-top bag for up to two months. For best results, frost with glaze and sprinkles after thawing so they look and taste fresh-baked.
Reheating
If you love a warm cookie, pop one (unglazed) into the microwave for 7–10 seconds or in a 300°F (150°C) oven for a few minutes. Add the glaze and sprinkles after warming for a just-baked experience anytime.
FAQs
Can I use homemade strawberry jam instead of store-bought?
Absolutely! Homemade strawberry jam or preserves bring even more fresh, vibrant flavor to these cookies, and you can control the sweetness and texture to your taste.
What other Pop-Tart flavors can I use?
You can swap in raspberry, blueberry, or even brown sugar cinnamon Pop-Tarts for a creative twist. Each brings its own personality, but for that classic sweet-tart combination, strawberry remains a crowd favorite.
Can I make Strawberry Pop Tart Cookies gluten-free?
Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour, and ensure your Pop-Tarts and other ingredients are gluten-free. The flavor and texture will be slightly different but still delicious.
Why do my cookies come out too flat?
One common reason is butter that’s too soft or overmixing the dough. Be sure to use just-softened (not melted) butter, and mix until ingredients are just incorporated to keep your cookies thick and chewy.
Do I have to add the glaze and sprinkles?
While the glaze and sprinkles add that extra “Pop Tart” flair, the cookies are absolutely delicious even without them. The glaze is quick to whisk up and the sprinkles are optional, so feel free to dress them up or keep them simple!
Final Thoughts
If you’re looking to recapture the playful spirit of your favorite childhood treat in a bake-from-scratch dessert, Strawberry Pop Tart Cookies will quickly become a go-to. Each batch is a little celebration—fun to make, a joy to eat, and sure to put a smile on every face. Give them a try and see how irresistible that sweet strawberry nostalgia can be!
Print
Strawberry Pop Tart Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of childhood with these delightful Strawberry Pop Tart Cookies. Soft and chewy, these cookies are studded with pieces of strawberry Pop-Tarts and white chocolate chips, then drizzled with a sweet glaze and colorful sprinkles.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Additional Ingredients:
- ½ cup strawberry jam or preserves
- 3–4 store-bought strawberry Pop-Tarts, chopped
- 1 cup white chocolate chips
- ½ cup powdered sugar
- 1–2 teaspoons milk
- Pink or red food coloring (optional)
- Rainbow sprinkles (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Add mix-ins: Gently fold in the chopped Pop-Tarts, strawberry jam, and white chocolate chips.
- Bake: Scoop dough into 2-tablespoon-sized balls and place them on the prepared baking sheets. Bake for 10–12 minutes, until lightly golden. Cool on the pan before transferring to a wire rack.
- Make glaze: Mix powdered sugar with milk until smooth, adding food coloring if desired. Drizzle over cooled cookies and top with sprinkles.
Notes
- Use a small spoon to swirl the jam into the dough without overmixing.
- These cookies freeze well—store unglazed and add frosting after thawing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
