Description
Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the soft, chewy texture of homemade cookies. These delightful treats feature a cinnamon brown sugar filling encased in tender dough, topped with a sweet glaze and optional sprinkles for a fun finish.
Ingredients
Scale
Dough
- 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
Filling
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
Topping
- 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 until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined to form a tender dough. Avoid overmixing.
- Chill Dough: Divide the dough into two equal portions. Shape each into a disk, wrap in 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 until thoroughly combined. Set aside.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut Dough: On a lightly floured surface, roll out one disk of dough to about ¼ inch thickness. Cut into rectangles approximately 3×4 inches, aiming for 12 pieces per disk. Repeat with the second disk.
- Assemble Cookies: Place 1 tablespoon of the brown sugar filling in the center of one rectangle. Top with another rectangle and press edges together to seal. Use a fork to crimp edges decoratively. Repeat for all rectangles.
- Brush and Bake: Arrange assembled cookies on baking sheets, leaving space between each. Brush tops with 1 tablespoon of milk. Bake for 15 minutes or until edges are lightly golden and tops are set.
- Cool: Remove cookies from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make Icing and Decorate: Whisk powdered sugar with 2 tablespoons of milk until smooth, adjusting consistency if needed. Drizzle icing over cooled cookies and add sprinkles if desired.
Notes
- Ensure butter is softened to room temperature for easier creaming and better dough texture.
- Customize filling by adding chopped nuts or chocolate chips for extra flavor and texture.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
