Description
Delicious strawberry pop tart cookies with a fun twist.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, room temperature
- 1½ cups (285 g) granulated sugar
- 2 large eggs
- 1 tsp (5 ml) pure vanilla extract
- 3 cups (420 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 4 strawberry toaster pastries (gelatin-free), chopped
- ¼ cup sprinkles
- Optional Glaze: 2 cups powdered sugar
- 5–7 Tbsp heavy whipping cream
- Extra sprinkles, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Chop the strawberry toaster pastries into small pieces.
- Beat butter and sugar together until light and creamy.
- Add eggs and vanilla; mix until fully incorporated.
- In a separate bowl, whisk flour, baking soda, cream of tartar, and salt.
- Gradually add dry ingredients to the wet mixture. Fold in chopped pastries and sprinkles until dough forms.
- Scoop dough onto baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Optional Glaze: Mix powdered sugar with heavy cream until smooth. Drizzle over cooled cookies and garnish with sprinkles.
Notes
- Use strawberry toaster pastries without gelatin or alcohol-based additives.
- Store baked cookies in an airtight container at room temperature for 2–3 days, refrigerated up to 1 week, or frozen up to 3 months.
- Cookie dough can be scooped and stored chilled for 2 days or frozen for 3 months before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 259
- Sugar: 19.8 g
- Sodium: 106 mg
- Fat: 11.6 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38.5 g
- Fiber: 0.6 g
- Protein: 3.2 g
- Cholesterol: 43 mg
Keywords: Strawberry Pop Tart Cookies, cookies, dessert, baking