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Pop-Tart Sugar Cookies

Updated: Jun 30

❤️‍🔥 Hot Post - +14K Views on Reddit!


"I’m channeling in my childhood self for these Pop-Tart Cookies. Unfortunately, snacking on a pop tart is something I do much less frequently as an adult, but turning pop tarts into cookies is one of my new favorite things! It’s now a treat and not an everyday indulgence!"



These pop tart cookies are made up of a sweet and buttery sugar cookie base that’s packed full of Pop-Tart flavor and sprinkles.


The result; cookies that are soft and chewy in the middle, golden and crispy on the edges, and deliciously, lightly sweet. These cookies are the perfect way to be a kid again! Keep these cookies as-is or customize them with different pop tart flavors and frosting drizzle!


Pop-Tart Sugar Cookies

Servings – 20 Prep Time – 15 Minutes Cook Time – 10 Minutes + Cool Time

Ingredients:

  • 1 17.5oz package sugar cookie mix, I like Betty Crocker or you can use my home made Sugar Cookie Recipe

  • 1 stick butter or margarine, softened - I use Land O'Lakes or Blue Bonnet

  • 1 large egg

  • 2 1/2 packages - 4 Kellogg's pop tarts, flavor of your choice and a 3rd for topping off garnish before baking if you desire. (You can eat the single one leftover... I won't tell!)

  • Colored sprinkles

  • 2 teaspoons vanilla extract

  • Optional Icing - see notes below


Directions:


Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper.


To soften the butter quickly, microwave for 10-15 seconds, otherwise let it come to room temperature.


Chop the Pop-Tarts into small pieces. Set aside.


Add sugar cookie mix to a large mixing bowl, whisk to smooth out any lumps that may have formed.


Add in the butter, vanilla and egg. Mix until well creamed together. Mix until well combined.


Add in the Pop-Tart pieces and sprinkles; fold in gently to combine.


Use a large (1") cookie scoop to portion the dough, or use a tablespoon and roll dough between palms into a ball . Place on the prepared baking sheet about 2 inches apart. You can cut up leftover Pop Tart pieces to place on top of the dough balls if you want.


Bake at 350° 10-12 minutes.


Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.


Notes:


Optional Icing:


  • 2 cups powdered sugar, sifted

  • 5–7 tablespoons heavy whipping cream


Combined powdered sugar with heavy cream until desired consistency is reached. 

Making the Dough Ahead of Time


To prep these pop tart cookies ahead of time, simply make the dough as instructed, scoop it out into an airtight container, and store it in the fridge for up to 2 days or in the freezer for up to 3 months.


When you’re ready to bake, thaw the dough in the fridge if frozen, bring to room temperature for 20-30 minutes, then bake as directed.


How to Store Finished Cookies


Baked cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months.


More Pop-Tart Cookie Flavor Ideas


While blueberry pop tarts are my favorite, here are a couple of ways you can switch things up!


  • Brown Sugar Pop-Tarts: add 1/2 teaspoon cinnamon to the dough and top them off with brown sugar glaze.


  • Cherry Pop-Tarts: add in 1 teaspoon of cherry extract, cherry pop tart peices and red sprinkles.


  • Chocolate Pop-Tarts: use my Chocolate Sugar Cookies with some Chocolate Fudge Pop-Tarts.


  • Cookies and Cream Pop-Tarts: swap the strawberry pop tarts out for Cookies and Cream Pop-Tarts and throw some finely crushed Oreos into the mix.


The possibilities are endless. Remember... Play with your food!


Nutrition:

Calories: 259 | Sugar: 19.8 g | Sodium: 106.4 mg | Fat: 11.6 | Carbohydrates: 38.5 g | Fiber: 0.6 g | Protein: 3.2 g | Cholesterol: 43 mg


"These chewy Pop Tart Cookies are as delicious (and nostalgic!) as they come!  With a sugar cookie dough base and plenty of Pop Tarts throughout, they’re a blast from the past that’ll make everyone smile!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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