Description
Brown Sugar Pop Tart Cookies are a delightful twist on a classic treat, combining a flaky cookie exterior with a sweet cinnamon brown sugar filling. Perfectly baked until golden and topped with a smooth powdered sugar glaze, these cookies capture the nostalgic flavors of pop tarts in a homemade cookie form.
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
For Brushing and Icing
- 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 until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined to form a tender dough, avoiding 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.
- Prepare Filling: While the dough chills, combine the brown sugar, cornstarch, and cinnamon in a small bowl, mixing thoroughly. 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 using a sharp knife or pizza cutter, about 12 rectangles per disk. Repeat with second disk.
- Assemble Cookies: Place 1 tablespoon of brown sugar filling in the center of half the rectangles. Top each filled rectangle with another rectangle and seal edges by pressing and crimping with a fork.
- Brush and Bake: Arrange cookies on baking sheets, brush tops with 1 tablespoon milk. Bake for 15 minutes or until edges are lightly golden and tops are set.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Icing and Decorate: Whisk powdered sugar and 2 tablespoons milk until smooth. Drizzle icing over cooled cookies and add sprinkles if desired.
Notes
- Ensure the butter is softened to room temperature for easier and better creaming.
- You can customize the filling by adding nuts or chocolate chips for extra texture and flavor.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
- Allow cookies to cool completely before icing to prevent the glaze from melting.
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: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
