Irresistible Strawberry Poptart Cookies That Feel Like Childhood
Soft, buttery, and bursting with bright strawberry flavor, these Strawberry Poptart Cookies are pure joy in every bite! They’re loaded with pieces of frosted strawberry Poptarts and just the right amount of rainbow sprinkles, making them perfect for birthday parties, potlucks, or even a casual afternoon snack when you’re craving something fun and nostalgic.
I’ve always loved strawberry Poptarts. There’s something about that flaky crust, sweet filling, and sugary glaze that takes me right back to lazy weekend mornings as a kid. I wanted to capture that same playful spirit in these cookies, but with an elevated twist—something that feels special enough to share at a gathering but still easy enough to whip up on a whim.
After a few rounds of baking (and plenty of taste testing), I finally landed on a cookie that’s super soft, buttery, and packed with strawberry goodness. The Poptart pieces add a delightful texture, and the glaze on top makes them almost too pretty to eat—almost. I think you’re going to love making these just as much as your friends and family will love eating them!
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How to Make Strawberry Poptart Cookies
These cookies come together quickly, and they’re such a fun twist on classic sugar cookies. The key is starting with high-quality ingredients and making sure your butter is at room temperature for that soft, creamy dough. Let’s walk through the steps!
Ingredients You’ll Need
Here’s everything you’ll need to whip up a batch of these cheerful cookies:
For the cookies:
- Butter: 2 sticks of unsalted butter at room temperature—this is what makes your cookies soft and rich.
- Sugar: 1 ½ cups granulated sugar for that classic sweetness.
- Vanilla extract: Just 1 teaspoon, but it adds a warm, comforting flavor.
- Eggs: Two large eggs help bind the dough and give the cookies structure.
- Dry ingredients: A mix of ½ tsp salt, ½ tsp cream of tartar, ½ tsp baking soda, and 3 cups of all-purpose flour.
- Strawberry Poptarts: 5 frosted strawberry Poptarts, chopped into small pieces.
- Rainbow sprinkles: ¼ cup mixed into the dough for a pop of color and fun.
For the glaze and topping:
- Powdered sugar: 2 cups, whisked into a smooth glaze.
- Heavy whipping cream: 8 tablespoons for that perfect drizzle consistency.
- Rainbow sprinkles: 2 tablespoons to sprinkle on top.
Step-by-Step Instructions
Step 1: Cream the butter and sugar
In a large mixing bowl, beat the butter and sugar together until it’s light, fluffy, and creamy. This usually takes about 2-3 minutes with a hand mixer. Don’t rush this step—it’s what helps give the cookies that melt-in-your-mouth texture.
Once the butter and sugar are creamed, add in the vanilla extract and eggs. Beat again until everything is fully combined. Your kitchen is going to smell heavenly at this point!
Step 2: Mix the dry ingredients
In a separate bowl, whisk together the salt, cream of tartar, baking soda, and flour. Slowly add this dry mixture into the wet ingredients a little at a time, mixing between each addition. The dough will be thick but not too sticky.
Step 3: Add the Poptarts and sprinkles
Gently fold in the chopped strawberry Poptart pieces and rainbow sprinkles. Be careful not to overmix here—you want the Poptart pieces to stay intact, so you get little bursts of strawberry in every bite.
Step 4: Shape the cookies
Scoop about 2 tablespoons of dough for each cookie, roll into a ball, and place on a parchment-lined baking sheet. Leave about 2 inches of space between each cookie since they’ll spread a bit as they bake.
If you prefer a no-glaze cookie, press a few extra Poptart pieces into the tops of the dough balls before baking.
Step 5: Bake
Pop the cookies into a preheated 350°F oven and bake for 11-12 minutes, just until the edges start to turn golden. You want the centers to stay soft, so don’t overbake!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Step 6: Glaze and decorate
Once your cookies are completely cool, it’s time to glaze! In a medium bowl, whisk together the powdered sugar and heavy whipping cream until a smooth glaze forms.
Dip the tops of each cookie into the glaze, then set them back on the cooling rack. While the glaze is still wet, sprinkle with the reserved Poptart pieces and extra sprinkles for a playful, colorful finish.
I like to do half the batch with glaze and leave the other half plain—that way, there’s something for everyone!
Tips for the Best Strawberry Poptart Cookies
- Room-temperature butter is key: Softened butter blends more easily with sugar, giving you that light, fluffy texture in your cookies.
- Don’t overmix the dough: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tougher cookies.
- Chop the Poptarts into small pieces: This helps them mix evenly throughout the dough and prevents large chunks from making the cookies break apart.
- Cool completely before glazing: If the cookies are still warm, the glaze will melt right off. Patience pays off here!
Variations to Try
Want to switch things up? Here are a few fun variations:
- Blueberry Bliss: Use frosted blueberry Poptarts instead of strawberry for a berry-licious twist.
- Chocolate Drizzle: Skip the glaze and drizzle the cookies with melted white or dark chocolate instead.
- Sprinkle Explosion: Go wild with different colored sprinkles for holiday-themed cookies—red and green for Christmas, pastel for Easter, or orange and black for Halloween!
How to Serve
These cookies are perfect for so many occasions. Serve them with a cold glass of milk for an after-school treat, or plate them up alongside a warm pot of tea for a cozy afternoon with friends. They also make an adorable addition to a dessert table at a birthday party or brunch.
If you’re feeling extra fancy, try serving them with a scoop of vanilla ice cream on the side. The soft, buttery cookies pair beautifully with the creamy sweetness of the ice cream.
A Cookie to Share
These Strawberry Poptart Cookies aren’t just fun to eat—they’re a joyful baking experience that brings a little sweetness to any moment. Whether you’re serving them at a party, sharing with friends over a cup of tea, or sneaking one as a mid-day pick-me-up, they’re guaranteed to make everyone smile.
Baking these cookies is like taking a walk down memory lane—nostalgic, playful, and oh-so-delicious. With bursts of strawberry flavor, colorful sprinkles, and a buttery-soft texture, they’re perfect for brightening up any gathering. So grab your apron, preheat that oven, and get ready to bake a batch of happiness!
Looking for more sweet strawberry treats? Check out this amazing Strawberry Mojito Mocktail recipe!
Strawberry Poptart Cookies
Ingredients
- 2 sticks of unsalted butter room temp
- 1 1/2 cups sugar
- 1 tsp Vanilla extract
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 3 cups of flour
- 5 frosted strawberry Poptarts chopped into small pieces
- 1/4 cup of rainbow sprinkles
- 2 cups of powdered sugar
- 8 tbsp of heavy whipping cream
- 2 tbsp of rainbow Sprinkles for topping
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 350°. In a large bowl add the butter and sugar and beat using a hand mixture until everything is creamy. Add the vanilla and eggs and mix again.
- In a medium sized bowl add the salt, cream of tartar, baking soda and flour and stir. Slowly add the dry mixture into the wet mixture little by little and mixing with the beater in between.
- Add the Poptarts but leave about 1/3 of a cup of pieces to the side for topping later. Add the sprinkles as well, mix once again until everything is well mixed together.
- Scoop about 2 tbsp of dough out and roll into a ball, place down on the cookie sheet leaving at least 2 inches in between. If you don’t want the glaze on top of the cookies later, place the leftover Poptart pieces into the top of the cookies now.
- Bake for 11-12 minutes. Let the cookies cool for a bit and then transfer to a cooling rack. While cooling make the glaze, in a medium bowl add the powdered sugar and heavy whipping cream, mix with the hand mixer once again until a glaze forms.
- Once the cookies are completely cool pick them up and dip the tops of the cookies into the glaze, set down and top with the leftover Poptart pieces and sprinkles. I did half glazed cookies and half with no glaze! Serve and enjoy!
Notes
- Store in an airtight container in the fridge for 3-4 days.
- The glaze is optional!
- You can use whatever rainbow sprinkles you like, i used tiny ball sprinkles.
- You can add extra Poptart pieces into the dough instead of using them for toppings!
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