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Brown Sugar Pop Tart Cookies Recipe

Brown Sugar Pop Tart Cookies Recipe
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★★★★★

5.1 from 16 reviews

Delight in these Brown Sugar Pop Tart Cookies, a fun twist on the nostalgic pop tart filled with a sweet cinnamon brown sugar filling and topped with a smooth icing. These cookies combine tender dough with a gooey center and a decorative icing finish, perfect for a cozy treat or sharing with friends and family.

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 Ingredients

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

Icing Ingredients

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

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to create the dry mixture.
  2. 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 until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully incorporated.
  4. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined to ensure tender dough.
  5. 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.
  6. Prepare Filling: In a small bowl, combine brown sugar, cornstarch, and cinnamon for the filling, mixing well to distribute evenly.
  7. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Roll and Cut Dough: Roll out one dough disk on a floured surface to ¼ inch thickness and cut into 3×4 inch rectangles, aiming for about 12 per disk.
  9. Fill Cookies: Place 1 tablespoon of brown sugar filling in the center of each rectangle, then top with another rectangle and press edges to seal. Use a fork to crimp edges decoratively.
  10. Arrange and Brush: Place the cookies on baking sheets with space between and brush tops with milk.
  11. Bake: Bake for 12-15 minutes until edges are lightly golden and tops are set.
  12. Cool: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  13. Prepare Icing: Whisk powdered sugar and 2 tablespoons milk until smooth; adjust consistency if needed.
  14. Ice and Decorate: Drizzle icing over cooled cookies and add sprinkles if desired.

Notes

  • Ensure the butter is softened to room temperature for easier creaming with sugars.
  • Do not overmix the dough to keep the cookies tender.
  • Chilling the dough helps maintain shape and makes rolling easier.
  • Sealing edges properly prevents filling from leaking during baking.
  • Adjust the icing consistency by adding milk gradually to avoid runny glaze.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: Brown Sugar Pop Tart Cookies, cinnamon filling cookies, iced cookies, homemade pop tart cookies, brown sugar cookies, cinnamon sugar cookies

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