Brown Sugar Pop Tart Cookies Recipe

Introduction

Brown Sugar Pop Tart Cookies are a delightful treat that combines the nostalgic flavors of pop tarts with the comforting texture of homemade cookies. They feature a sweet cinnamon brown sugar filling encased in a tender, buttery dough and topped with a simple icing glaze. Perfect for a fun snack or dessert.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup brown sugar (for filling)
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1 tablespoon milk (for brushing)
• 1 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)
• Sprinkles (optional, for decoration)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to create the dry mixture.
2. Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: Gradually mix in the dry mixture on low speed until just combined, being careful not to overmix to keep the dough tender.
5. Step 5: Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. Step 6: While the dough chills, prepare the filling by combining the brown sugar, cornstarch, and cinnamon in a small bowl and mix well.
7. Step 7: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Step 8: Roll out one dough disk on a lightly floured surface to about ¼ inch thickness.
9. Step 9: Cut the dough into 3×4 inch rectangles, aiming for about 12 per disk.
10. Step 10: Repeat the rolling and cutting with the second disk.
11. Step 11: Place about 1 tablespoon of the brown sugar filling on the center of half the rectangles.
12. Step 12: Cover each filled rectangle with another rectangle and press the edges to seal, using a fork to crimp for decoration.
13. Step 13: Arrange the cookies on baking sheets, leaving space between them.
14. Step 14: Brush the tops lightly with milk.
15. Step 15: Bake for 12-15 minutes until edges are lightly golden and tops are set.
16. Step 16: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
17. Step 17: Whisk together powdered sugar and 2 tablespoons milk until smooth to make the icing. Adjust consistency with more milk if needed.
18. Step 18: Drizzle icing over the cooled cookies and add sprinkles if desired.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or ground ginger to the brown sugar filling.
• Use cream cheese in the icing for a richer glaze.
• Chill the assembled cookies briefly before baking to prevent spreading.
• Swap out the cinnamon for pumpkin pie spice for a seasonal twist.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month and thaw at room temperature before serving. Reheat briefly in a microwave if you prefer a warm cookie.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 24 hours before assembling and baking.

Can I use light brown sugar instead of dark brown sugar?

Absolutely. Light brown sugar will work fine and will result in a slightly lighter flavor and color.

Brown Sugar Pop Tart Cookies Recipe

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4.7 from 95 reviews

Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the comforting texture of soft cookies. Made with a brown sugar cinnamon filling and topped with a sweet icing, these baked treats are perfect for breakfast or a delightful dessert.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Filling

• 1 cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon

Topping and Decoration

• 1 tablespoon milk (for brushing)
• 1 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)
• Sprinkles (optional, for decoration)

Instructions

1. Prepare Dry Mixture: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to create the dry ingredient mixture.
2. Cream Butter and Sugars: Using an electric mixer on medium speed, cream the softened butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined to form a tender dough without overmixing.
5. Chill Dough: Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
6. Prepare Filling: Mix together brown sugar, cornstarch, and cinnamon in a small bowl until well blended for the filling.
7. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Roll Out Dough: On a lightly floured surface, roll out one dough disk to about ¼ inch thickness.
9. Cut Dough Rectangles: Cut the rolled dough into approximately 3×4 inch rectangles, aiming for about 12 rectangles per disk.
10. Repeat: Repeat rolling and cutting with the second dough disk.
11. Fill Cookies: Place about 1 tablespoon of the brown sugar filling in the center of one rectangle.
12. Assemble Cookies: Top with another dough rectangle and press edges to seal; crimp edges with a fork for decoration.
13. Arrange on Baking Sheets: Place assembled cookies on prepared sheets, spacing them evenly.
14. Brush with Milk: Lightly brush the tops of cookies with milk for a golden finish.
15. Bake: Bake in the preheated oven for 12-15 minutes until edges are lightly golden and tops are set.
16. Cool: Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
17. Prepare Icing: Whisk powdered sugar and 2 tablespoons milk until smooth, adjusting consistency if needed.
18. Decorate: Drizzle icing over cooled cookies and add sprinkles if desired.

Notes

• Do not overmix the dough after adding the dry ingredients to keep cookies tender.
• Chilling the dough is essential for easier handling and prevents spreading during baking.
• Filling can be adjusted for sweetness or spice by varying the cinnamon amount.
• If the dough becomes too soft while rolling, chill it again briefly before cutting.
• Use parchment paper to prevent sticking and for easy cleanup.
• These cookies can be stored in an airtight container at room temperature for up to 3 days.
• For a dairy-free version, substitute butter and milk with plant-based alternatives.

Keywords: Brown sugar cookies, pop tart cookies, cinnamon filling cookies, brown sugar filling, sweet cookies, homemade cookies, dessert snack