Pop-tart Cookie Bar 

I cannot get over this Giant Pop-tart Cookie! This features a buttery, golden sugar cookie base that is stuffed with tart strawberry filling and topped with a hard sugar glaze and sprinkles.    

Homemade Poptart Recipe

Let’s be honest, a pop-tart is just a dessert that has been coded as breakfast. And this recipe for a Giant Pop-tart is a dessert, coded as a dessert. Here’s the breakdown:

• A buttery, shortbread-style sugar cookie that is baked to slightly golden perfection 
• A sweet jammy filling sandwiched in the middle 
• A sugary glaze that slicks over the cookie and hardens to give us that textbook Pop-tart frosting we idolize
• Cutie crimped edges and sprinkles, to really complete the Poptart look  
• Perfect for a crowd! Bake one and cut into bars to serve (easy-peasy!)  

Ingredients in Pop-tart Cookies

This is an overview of the ingredients you will need! You can find specific quantities and instructions in the printable recipe card below.

How to Make a Giant Pop-tart

This is so much easier than making individual homemade Pop-tarts!

1. Preheat the oven to 350°F (180°C).
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes. 
3. Scrape the sides and add in the egg and vanilla. Mix. 
4. Once combined, add the flour, baking powder and canola oil. Mix until a soft dough comes together, then divide the dough in half.
5. Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.
6. Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
7. Carefully and evenly spread the glaze for strawberries onto the bottom layer of cookie. Take care to leave a space around the edges of the pan.
8. Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the glaze.
9. Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.
10. Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
11. Remove from the oven allow it to cool completely.

How To Make the Glaze

1. Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
2. Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
3. Add additional warm water 1/4 tsp at a time until you reach a slow dripping consistency.
4. Carefully remove the pop tart from the pan, and pour and spread the glaze onto the top of the pop-tart.
5. Add sprinkles, allow the icing to set up, cut and enjoy!

Storing Pop-tart Cookies

Store these poptart cookie bars in an airtight container at room temperature for up to 3 days! You can also freeze these for up to 3 months.

Can I use other fillings?

Yes, you can! This recipe uses Glaze for strawberries, but if you want something a little less sweet you can use regular strawberry preserves. You can also switch things up and use a different fruit preserve, if desired.

Pop-tart lovers, check these out!

• Brown Sugar Poptart Cookies
• Sugar Cookie Pie Crust
• Strawberry Hand Pies

Pop-tart Cookie Bar

I cannot get over this Giant Pop-tart Cookie! This features a buttery, golden sugar cookie base that is stuffed with tart strawberry filling and topped with a hard sugar glaze and sprinkles.   

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Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 17 minutes minutes

Servings: 16 servings

Ingredients

Sugar Cookie + Filling

• 3/4 (167g) cup salted butter, softened
• 3/4 (173g) cup granulated sugar
• 1 egg
• 1 1/2 tsp vanilla
• 2 1/4 (342g) cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tbsp canola oil
• 1 cup Glaze for strawberries *I use the Marzetti brand

Glaze

• 1 1/2 (161g) cups powdered sugar
• 2 1/2 Tbsp very warm water, Plus more as needed
• 1/2 Tbsp light corn syrup
• 1/4 tsp clear vanilla flavoring
• coarse sparkling sugar sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
  3/4 (167g) cup salted butter, softened, 3/4 (173g) cup granulated sugar
• Scrape the sides and add in the egg and vanilla. Mix.
  1 egg, 1 1/2 tsp vanilla
• Once combined, add the flour, baking powder and canola oil. Mix until a soft dough comes together, then divide the dough in half.
  2 1/4 (342g) cups all-purpose flour, 1 1/2 tsp baking powder, 1 tbsp canola oil
• Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.
• Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
• Carefully and evenly spread the glaze for strawberries onto the bottom layer of cookie. Take care to leave a space around the edges of the pan.
  1 cup Glaze for strawberries
• Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the glaze.
• Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.
• Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
• Remove from the oven allow it to cool completely.
• Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
  2 1/2 Tbsp very warm water, Plus more as needed, 1/2 Tbsp light corn syrup, 1/4 tsp clear vanilla flavoring
• Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.
  1 1/2 (161g) cups powdered sugar
• Add additional warm water 1/4 tsp at a time until you reach a slow dripping consistency.
• Carefully remove the pop tart from the pan, and pour and spread the glaze onto the top of the pop-tart.
• Add sprinkles, allow the icing to set up, cut and enjoy!
  coarse sparkling sugar sprinkles

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