Strawberry Pop Tart Cookies

Does anyone else love pop tarts too? They aren’t even all that good, but for some reason I still love them. Strawberry and the brown sugar cinnamon are the best flavors in my opinion and they must be toasted or they aren’t good at all.

When I saw this cookie recipe, I thought it sounded fun and I’m a sucker for anything with sprinkles. We liked the soft texture of these cookies, and when you get a bite of pop tart they do taste like strawberry pop tarts. I would definitely make these again but with a few key changes to the recipe.

The recipe does not call for toasting the pop tarts before chopping them up into pieces and I definitely would do that. I didn’t do it because I was worried the pieces would get too dark when baking the cookies, but they end up mixed in with the dough enough that it won’t be an issue. I would also trim the edges off the pop tarts and only include the chopped jam filled section. I’d also increase the number of pop tarts by 2 or maybe 3, as well as adding some strawberry jam swirled into the dough to increase the strawberry flavor.

Strawberry Pop Tart Cookies

Sugar cookies with strawberry pop tart pieces and sprinkles
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Servings 30 cookies


  • 1 cup unsalted butter room temp
  • 1 1/2 cup sugar
  • 2 large eggs room temp
  • 1 tsp vanilla
  • 3 cups AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 6 frosted strawberry pop tarts toasted, edges removed, diced into pieces
  • 1/4 cup sprinkles


  • Heat the oven to 350 and line a few baking sheets with parchment paper.
  • Beat the butter with a paddle attachment in a stand mixer until fluffy. Add the sugar and vanilla and beat again until light and fluffy. Add the eggs one at a time, beating until incorporated before adding the second.
  • Combine the dry ingredients a small bowl and whisk well. Add to the mixer and mix on low until just combined. Fold in the pop tarts and sprinkles.
  • Using a medium cookie scoop, scoop balls of dough onto the cookie sheets and roll in your hands to get round balls. Bake each try for about 8-10 minutes, rotating half way through. They should be just slightly browning on the bottom. Don't overcook them.
  • Cool for 5 minutes and move to a rack to fully cool.
Keyword Cookies, Dessert

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