Description
Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with a soft, tender cookie texture. These delightful treats feature a buttery dough filled with a cinnamon-spiced brown sugar filling, topped with a sweet glaze and optional sprinkles for a fun finishing touch.
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
- 1 tablespoon milk (for brushing)
Filling
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
Icing and Topping
- 1 cup powdered sugar
- 2 tablespoons milk (for icing)
- Sprinkles (optional, for decoration)
Instructions
- Prepare Dry Mixture: 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 with brown sugar and granulated sugar. Beat until the mixture is light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just 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.
- Make Filling: In a small bowl, mix together the brown sugar, cornstarch, and cinnamon until evenly combined. Set aside.
- Preheat Oven and Prepare Baking Sheets: Preheat 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 disk of dough to ¼ inch thickness. Cut into 3×4 inch rectangles, about 12 pieces per disk.
- Assemble Cookies: Place 1 tablespoon of filling on one dough rectangle. Top with another rectangle, pressing edges together to seal. Crimp edges with a fork. Repeat for all pieces.
- Brush and Bake: Place cookies on baking sheets, brush tops with milk, and bake for 15 minutes or until edges are lightly golden and tops are set.
- Cool Cookies: Let cookies cool 5 minutes on baking sheets, then transfer to wire racks to cool completely.
- Prepare Icing and Decorate: Whisk powdered sugar and 2 tablespoons milk until smooth. Drizzle over cooled cookies and add sprinkles if desired.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Customize the 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.
- If the dough becomes too soft while working, chill it briefly before rolling to maintain shape.
- Adjust icing consistency with more milk or powdered sugar as needed for drizzling.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
