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Pop tart sugar cookies are a fun, nostalgic mashup that turns a soft, buttery sugar cookie into a sprinkle-topped party. Crushed blueberry Pop-Tarts get folded right into the dough and pressed on top, so every bite has that frosted, fruity toaster-pastry flavor you loved as a kid. Maddie and Lizzie think these are the most magical cookies we make, right up there with our monster cookie bars, and they come together in about 20 minutes.
If you love a playful, colorful cookie that tastes like childhood, this easy recipe is calling your name.
Pop Tart Sugar Cookies Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 9 minutes
- ⏳ Total Time: 19 minutes
- 🍽️ Serving: 18 cookies
- ⚡ Calories: 227kcal
- 🌶️ Flavor Profile: Soft and buttery sugar cookie with sweet, frosted blueberry Pop-Tart bites
- ✋ Difficulty: Easy, a fun twist on a classic like our monster cookie bars
Quick Answer
Cream the butter and sugar, then beat in the egg and vanilla. Stir in the flour, baking powder, and salt until a soft dough forms, then fold in most of the crushed blueberry Pop-Tarts. Scoop the dough into balls, bake at 350 degrees for 8 to 9 minutes until lightly golden, then press more crushed Pop-Tarts and sprinkles on top right out of the oven. Adding some Pop-Tarts to the dough and saving the rest for the tops gives you that pretty, frosted look and flavor in every bite.
Jump to:
- Pop Tart Sugar Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pop Tart Sugar Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pop Tart Sugar Cookies FAQs
- Other Recommended Fun Cookie Recipes
- Blueberry Pop Tart Sugar Cookies
Why This Recipe Works
Click to see the technique science
- A simple sugar cookie base does the heavy lifting. One easy, no-chill dough means you can go from craving to cookies in about 20 minutes.
- Pop-Tarts go in the dough and on top. Folding some into the dough flavors every bite, while pressing more on top after baking keeps that frosted color and crunch.
- No rolling or cutting required. Just scoop and bake, so these are beginner friendly and fun to make with kids.
- Adding toppings while warm makes them stick. Pressing the Pop-Tart pieces and sprinkles on right out of the oven helps them adhere to the soft tops.
- They bake up soft and chewy. Pulling them when the tops just look dry keeps the centers tender instead of crisp.
- Endlessly customizable flavor. Use any Pop-Tart flavor you love to completely change the cookie.
Why You’ll Love This Recipe
- They turn a nostalgic toaster pastry into a soft, bakery-style cookie in about 20 minutes.
- They are a playful, colorful treat that is as fun to make as our baked chocolate chip cake donuts.
- No chilling, rolling, or cutting means these come together fast and easy.
Key Ingredients
A handful of simple sugar cookie ingredients plus a box of Pop-Tarts is all you need.
- Blueberry Pop-Tarts: The star twist. Crushed and divided so some flavor the dough and the rest decorate the tops.
- Butter and granulated sugar: Creamed together for a soft, buttery, classic sugar cookie base.
- Egg and vanilla: Bind the dough and add warm, sweet flavor.
- Flour, baking powder, and salt: Give the cookies structure and a tender, soft texture.
- Sprinkles: A little extra color and fun pressed onto the warm cookies.
See recipe card for exact quantities.
Variations and Substitutions
These pop tart sugar cookies are made to play with.
- Switch the flavor: Use strawberry, brown sugar cinnamon, or any Pop-Tart flavor you love for a totally different cookie.
- Add a glaze: Drizzle a simple powdered sugar glaze over the cooled cookies for extra sweetness.
- Make them festive: Match the sprinkle colors to a holiday or birthday theme.
- Extra crunch: Press on a few more crushed Pop-Tart pieces than called for if you love that frosted crunch.
- More fun cookies: Loving the colorful treats? Try our monster cookie bars or mini cheesecakes next.
How to Make Pop Tart Sugar Cookies
- Cream the softened butter and granulated sugar together for about 2 minutes, then add the egg and vanilla and mix well.
- Stir in the flour, baking powder, and salt until just combined.
- Mix until a soft cookie dough forms.
- Fold about four of the crushed blueberry Pop-Tarts into the dough, saving the rest for topping.
- Use a 2-tablespoon cookie scoop to portion the dough into balls, placing them about 2 inches apart on the prepared baking sheet.
- Bake at 350 degrees for 8 to 9 minutes until lightly golden, then press the remaining crushed Pop-Tarts and sprinkles onto the warm tops. Cool before serving. Enjoy!
Recipe Tips & Tricks
- Crush the Pop-Tarts, do not pulverize them. You want small pieces with some texture, not fine crumbs, so break them by hand or pulse just a couple of times.
- Save toppings for after baking. Pressing Pop-Tart pieces and sprinkles onto warm cookies keeps their color bright and helps them stick.
- Do not overbake. Pull the cookies when the edges are lightly golden and the tops look dry. They finish setting on the pan.
- Use a cookie scoop. A 2-tablespoon scoop gives you evenly sized cookies that bake at the same rate.
- Space them out. Place dough balls about 2 inches apart so the cookies have room to spread.
- Let them rest on the pan. Cooling on the baking sheet for 10 minutes helps the soft cookies hold together before you move them.
Serving Ideas and Suggestions
These pop tart sugar cookies are pure fun, perfect for birthday parties, lunchbox treats, and after-school snacks with a cold glass of milk. Pile them on a platter next to our mini cheesecakes for a colorful dessert spread the kids will go wild for.
They make adorable gifts and bake-sale treats too. Stack a few in a cellophane bag with a ribbon, or add them to a cookie box alongside our monster cookie bars for a mix of fun, kid-friendly flavors.
Pair them with other playful desserts for your next gathering. Our key lime eclair cake and layered trifle round out a sweet table that has something for everyone.
Pop Tart Sugar Cookies FAQs
Blueberry is used here for its pretty color and frosted look, but any flavor works beautifully. Strawberry, brown sugar cinnamon, and s mores are all delicious. Just keep the amount the same so the dough stays balanced.
Dividing them is the trick to the best results. Folding some into the dough flavors every bite, while pressing the rest onto the warm cookies right after baking keeps that bright, frosted look and a little crunch. You can do all in the dough, but the cookies will not be as pretty.
Cookies spread when the butter is too warm or the dough is too soft. Make sure your butter is softened but not melted, and if your kitchen is warm, chill the scooped dough balls for 15 minutes before baking to help them hold their shape.
Store the cooled cookies in an airtight container at room temperature for up to five days. Layer them between sheets of parchment so the toppings stay put. They keep their soft texture thanks to the butter and sugar in the dough.
Yes to both. Freeze scooped dough balls on a tray, then transfer to a freezer bag and bake from frozen, adding a minute or two. Baked cookies also freeze well for up to three months. Add fresh toppings after baking for the best look.
Absolutely. The sprinkles are just for fun color, so feel free to leave them off or swap in extra crushed Pop-Tart pieces. The cookies will still taste great and have that signature toaster-pastry flavor.
Craving more easy, crowd-pleasing treats? Make our thick and chewy monster cookie bars next.
Kids go wild for the rainbow chips on these cosmic brownie cookies.
For an easy lunchbox treat, make our oatmeal chocolate chip cookie bars.
Keep the party festive with our birthday cake pudding shots.
Blueberry Pop Tart Sugar Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Blueberry Pop-Tarts crushed, divided
- 1 tablespoon sprinkles
Instructions
- Preheat the oven to 350°F and line a baking sheets with parchment paper.
- In a medium-sized mixing bowl, cream the butter and sugar together for 2 minutes with an electric hand mixer.1/2 cup unsalted butter, 1 cup granulated sugar
- Add the egg and vanilla and mix well.1 large egg, 1 teaspoon vanilla extract
- Stir in the flour, baking powder, and salt until a soft dough forms.1 & 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Add the about 4 of the crushed pop tarts to the cookie dough batter.6 Blueberry Pop-Tarts
- Use a 2-tablespoon cookie scoop and make cookie dough balls to place onto the prepared baking sheet.
- For the best results, place them about 2” apart on the baking sheet.
- Bake for 8-9 minutes until lightly golden brown along the edge and the tops appear dry.
- Remove from the oven and push more crushed Pop-Tart pieces and sprinkles on the tops of the cookies.1 tablespoon sprinkles
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use Room Temperature Ingredients: This helps the dough blend together smoothly.
- Don’t Overmix: Mix until just combined for a tender crumb.
- Bake Time: Watch closely and remove once edges are golden brown.
- Parchment Paper: Makes for easy cleanup and prevents sticking.
- Experiment: The best part is trying different Pop Tart flavors to find your favorite combination.
Nutrition
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