Strawberry Pop Tart Sugar Cookies

These Strawberry Pop Tart Sugar Cookies are one of my favorite nostalgic treats — soft, buttery sugar cookies topped with a sweet strawberry glaze and fun sprinkles, just like a classic toaster pastry. I love how each bite combines the flavor of a pop tart with the texture of a bakery-style cookie. They’re colorful, playful, and perfect for sharing or keeping all to myself.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mash-up of childhood memories and homemade baking. The cookies are thick and chewy with a hint of vanilla, and the strawberry icing adds just the right amount of fruity sweetness. Plus, they’re so fun to decorate with sprinkles or icing lines, and they’re always a hit at parties, bake sales, or even weekend baking sessions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sugar cookies:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Egg
• Vanilla extract
• Milk (if needed to adjust dough texture)

For the strawberry glaze:

• Powdered sugar
• Freeze-dried strawberries, crushed into powder
• Milk or cream
• Vanilla extract
• Pink food coloring (optional)

Toppings:

• Rainbow sprinkles
• Extra crushed freeze-dried strawberries (optional)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a bowl, I whisk together the flour, baking powder, and salt.
3. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the egg and vanilla.
4. I gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. I scoop the dough into balls, flatten them slightly, and place them on the baking sheet.
6. I bake for 10–12 minutes, or until the edges are just set. I let them cool completely before glazing.

To make the glaze:

1. I whisk together powdered sugar, freeze-dried strawberry powder, milk, and a splash of vanilla until smooth.
2. If I want a stronger pink color, I stir in a drop of food coloring.
3. I spoon or drizzle the glaze over each cooled cookie and top with sprinkles while the glaze is still wet.
4. I let the glaze set at room temperature for 20–30 minutes before serving or storing.

Servings and Timing

This recipe makes about 12–16 cookies.
Prep time: 15 minutes
Cook time: 12 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour

Variations

Sometimes I fill the center of the cookie with a dab of strawberry jam before baking for a true pop tart twist. When I want a different flavor, I use raspberry or blueberry powder in the glaze. For a more vibrant glaze, I add a touch of lemon juice to brighten up the strawberry flavor. And if I’m going all-out, I pipe on white icing squiggles to mimic the frosting design of real pop tarts.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them (unglazed) and add the glaze after thawing. The glaze sets nicely and holds up well, so they’re great to make ahead. No reheating is needed — they’re perfect as-is.

FAQs

Can I use fresh strawberries in the glaze?

I don’t recommend fresh strawberries because they add too much moisture. Freeze-dried strawberries work best for strong flavor and a smooth glaze.

Do I need to chill the dough?

Not for this recipe — the dough is soft but holds its shape well. If it feels too sticky, I chill it for 15–20 minutes before scooping.

Can I make these gluten-free?

Yes, I can use a 1:1 gluten-free flour blend — the texture may be slightly different but still delicious.

How do I crush the freeze-dried strawberries?

I place them in a zip-top bag and crush them with a rolling pin until they turn into a fine powder. A food processor also works.

Can I freeze the cookies?

Yes, I freeze them before glazing for best results. Once thawed, I add the glaze and sprinkles. They taste just as fresh.

Conclusion

These Strawberry Pop Tart Sugar Cookies are one of my favorite fun and nostalgic treats — soft, fruity, and full of charm. I love how easy they are to bake, how bright they look on a dessert table, and how every bite brings back those toaster pastry memories. Whether I’m baking for a special occasion or just for fun, these cookies always bring smiles.

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