Description
Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with a delightful cookie twist. These tender, cinnamon-spiced cookies are filled with a sweet brown sugar mixture, baked to golden perfection, and finished with a smooth powdered sugar icing and optional sprinkles for a fun, homemade treat.
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
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually mix in the dry ingredients on low speed until just combined, being careful not to overmix to maintain a tender dough.
- 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 brown sugar, cornstarch, and cinnamon until evenly combined. Set aside.
- Preheat Oven and Prepare Baking Sheets: Preheat 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 rectangles per disk, totaling 24 rectangles from both disks.
- Assemble Cookies: Place 1 tablespoon of filling in the center of one rectangle. Top with another rectangle, press edges to seal, and crimp with a fork for decoration. Repeat until all are assembled.
- Brush and Bake: Arrange cookies on baking sheets with space between them. Brush tops with 1 tablespoon milk. Bake for 15 minutes or until edges are lightly golden and tops are set.
- Cool: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make Icing and Decorate: Whisk powdered sugar and 2 tablespoons milk until smooth. Drizzle over cooled cookies and add sprinkles if desired.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- You can customize the filling by adding chopped nuts or chocolate chips for extra flavor and texture.
- Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
- If dough feels too sticky to work with, chill it for longer before rolling out.
- Adjust icing consistency by adding a bit more milk for a thinner drizzle or more powdered sugar for thicker icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 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: 35 mg
