Description
Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the delightful texture of cookies. These treats feature a soft and tender cookie dough filled with a cinnamon-spiced brown sugar filling, finished with a sweet glaze and optional sprinkles. Perfect for dessert or a special snack.
Ingredients
Scale
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
Finishing
- 1 tablespoon milk (for brushing)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- Sprinkles (optional, for decoration)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to create the dry mix.
- Cream butter and sugars: In a large bowl, use an electric mixer on medium speed to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.
- Combine wet and dry: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough and ensure tenderness.
- Chill the dough: Divide the dough into two equal portions. Shape each into a disk, wrap with plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare filling: In a small bowl, mix together the brown sugar, cornstarch, and cinnamon thoroughly. Set aside.
- Preheat oven: Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll and cut dough: On a lightly floured surface, roll out one dough disk to about ¼ inch thickness. Cut into 3×4 inch rectangles, approximately 12 from each disk.
- Assemble cookies: Place 1 tablespoon of the prepared filling onto the center of half the rectangles. Top each with a second rectangle and press edges together, crimping with a fork for a decorative seal.
- Brush and bake: Arrange the filled cookies on prepared baking sheets, brush the tops with 1 tablespoon milk, then bake for 15 minutes until edges are lightly golden and tops are set.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare icing and decorate: Whisk powdered sugar with 2 tablespoons of milk until smooth. Drizzle over cooled cookies and add sprinkles if desired.
Notes
- Ensure the butter is at room temperature and softened for easy creaming and a smoother dough.
- Customize the filling by adding chopped nuts or chocolate chips for extra texture and flavor.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Use parchment paper on baking sheets to prevent sticking and for easier cleanup.
- If icing is too thick, add milk gradually to reach your desired consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
