Brown Sugar Pop Tart Cookies Recipe

Introduction

Brown Sugar Pop Tart Cookies bring a fun twist to a nostalgic favorite by transforming the classic pop tart flavors into soft, homemade cookies. With a sweet cinnamon brown sugar filling and a simple glaze, these treats are perfect for sharing or enjoying with a cup of tea.

Ingredients

• 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
• 1 cup brown sugar (for filling)
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1 tablespoon milk (for brushing)
• 1 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)
• Sprinkles (optional, for decoration)

Instructions

1. Step 1: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to prepare the dry mixture.
2. Step 2: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
4. Step 4: Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined. Avoid overmixing to keep the dough tender.
5. Step 5: Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. Step 6: While the dough chills, prepare the filling by mixing the brown sugar, cornstarch, and cinnamon in a small bowl until evenly blended. Set aside.
7. Step 7: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Step 8: On a lightly floured surface, roll out one dough disk to about ¼ inch thick. Cut into roughly 3×4 inch rectangles to make about 12 pieces.
9. Step 9: Repeat the rolling and cutting with the second dough disk.
10. Step 10: Place about 1 tablespoon of filling in the center of a rectangle, then top with another rectangle. Press and crimp the edges with a fork to seal.
11. Step 11: Arrange the filled cookies on the baking sheets, leaving space between each.
12. Step 12: Brush the tops lightly with milk.
13. Step 13: Bake for 12-15 minutes until edges are lightly golden and tops are set.
14. Step 14: Cool the cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
15. Step 15: Whisk powdered sugar with 2 tablespoons of milk in a small bowl to make icing. Adjust consistency as needed and drizzle over cooled cookies. Add sprinkles if desired.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or cloves to the filling mixture.
• Use a rolling pin with thickness guides to get an even ¼ inch dough thickness every time.
• Try swapping the brown sugar filling for fruit jam for a different twist on the classic.
• Refrigerate the dough longer for firmer cookies that are easier to cut and fill.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to keep them soft. For longer storage, refrigerate for up to a week or freeze for up to 2 months. When reheating, warm gently in the microwave or oven to refresh the texture, but avoid overheating to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to prevent the cookies from becoming too salty.

How do I prevent the filling from leaking out during baking?

Make sure to seal the edges firmly by pressing with a fork, and avoid overfilling each cookie. Chilling the dough before assembling also helps keep the cookies intact while baking.

Brown Sugar Pop Tart Cookies Recipe

Print Recipe

★★★★★

5 from 90 reviews

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 sandwiched between tender sugar cookie layers, finished with a sweet powdered sugar glaze and optional sprinkles for a fun and festive touch.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined to form 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 light and fluffy, approximately 2-3 minutes.
3. Add Eggs and Vanilla: Incorporate eggs one at a time, beating well after each addition, then add vanilla extract and mix until fully combined.
4. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined to avoid overmixing and maintain a tender dough.
5. Chill Dough: Divide the dough into two equal portions, shape each into disks, wrap tightly with plastic wrap, and chill in the refrigerator for at least 1 hour.
6. Prepare Filling: In a small bowl, mix together brown sugar, cornstarch, and cinnamon until evenly distributed. Set aside.
7. Preheat Oven and Prepare Baking Sheets: When the dough has chilled, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Roll Out Dough: Remove one dough disk from the refrigerator. On a lightly floured surface, roll it out to approximately ¼ inch thick.
9. Cut Dough Rectangles: Using a sharp knife or pizza cutter, cut the rolled dough into 3×4-inch rectangles, making about 12 from each disk for a total of 24 rectangles.
10. Repeat for Second Disk: Roll out and cut the second disk of dough the same way.
11. Fill Cookies: Place about 1 tablespoon of the brown sugar filling onto the center of one rectangle.
12. Assemble Cookies: Top with another rectangle of dough and press the edges to seal securely. Use a fork to crimp the edges for a decorative finish.
13. Arrange on Baking Sheets: Place the filled and assembled cookies on the prepared baking sheets, spacing them evenly.
14. Brush with Milk: Lightly brush the tops of the cookies with milk to help with browning and shine.
15. Bake: Bake in the preheated oven for 12-15 minutes or until edges are lightly golden and tops are set.
16. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
17. Make Icing: Whisk powdered sugar and 2 tablespoons of milk together until smooth, adjusting with more milk if needed for desired consistency.
18. Decorate: Drizzle the icing over the cooled cookies and sprinkle with optional sprinkles to finish.

Notes

• Make sure not to overmix the dough to keep cookies tender.
• Chilling the dough is essential for easier rolling and better cookie structure.
• Use parchment paper to prevent sticking and for easy cleanup.
• The filling can be adjusted with extra cinnamon or a pinch of nutmeg for extra flavor.
• Sprinkles are optional but add a fun decorative touch.
• Store cookies in an airtight container at room temperature for up to 4 days.

Keywords: brown sugar pop tart cookies, cinnamon filling cookies, brown sugar cookies, homemade filled cookies, pop tart inspired recipe