If you have a soft spot for nostalgic treats that blend the best of cookies and pop tarts, then you’re in for a real delight with this Brown Sugar Pop Tart Cookies Recipe. Picture tender, buttery cookie layers hugging a luscious, cinnamon-spiced brown sugar filling, all topped with a sweet vanilla glaze and festive sprinkles. These cookies are the ultimate crowd-pleaser and a perfect way to bring a little joy to your kitchen, whether for an afternoon snack or a special occasion. Trust me, once you try this Brown Sugar Pop Tart Cookies Recipe, it will quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
The magic of this Brown Sugar Pop Tart Cookies Recipe lies in its simple yet carefully chosen ingredients. Each one plays an essential role, from creating the tender cookie dough to crafting the rich, flavorful filling and the irresistible glaze that finishes it all off beautifully.
- All-purpose flour (2 ½ cups plus extra): Provides structure and the perfect tender crumb for the cookies.
- Baking powder (1 teaspoon): Helps the cookies rise just enough, keeping them light and soft.
- Baking soda (½ teaspoon): Aids in leavening and browning for a lovely golden color.
- Salt (¾ teaspoon total): Balances the sweetness and enhances the other flavors wonderfully.
- Unsalted butter (1 ½ sticks total): Adds richness and a tender, melt-in-your-mouth texture.
- Granulated sugar (¾ cup): Sweetens the dough while contributing to a slight crisp on the cookie edges.
- Light brown sugar (1 ¾ cups total): Brings moisture and a deep, caramel-like sweetness, key for that pop tart filling feel.
- Large eggs (2): Bind ingredients and add a bit of richness.
- Vanilla extract (1 ½ teaspoons total): Infuses the entire cookie with a warm, comforting aroma.
- Milk (few tablespoons): Used sparingly to adjust the filling and glaze to perfect consistency.
- Ground cinnamon (½ teaspoon): Adds that classic cozy spice to the filling.
- Powdered sugar (2 cups): The base for the smooth and sweet glaze topping.
- Sprinkles (your favorite): Just for fun and a pop of color that makes these cookies truly special.
How to Make Brown Sugar Pop Tart Cookies Recipe
Step 1: Combine Dry Ingredients
Start by whisking the flour, baking powder, baking soda, and salt in a medium bowl. Mixing these dry ingredients first ensures even distribution and prevents clumps in your dough.
Step 2: Cream Butter and Sugars
In a large bowl or your stand mixer, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step is crucial—it traps air in the batter, giving your cookies that delicate texture.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract for that unmistakable sweet fragrance.
Step 4: Gradually Add Dry Ingredients
With your mixer on low, slowly add the dry ingredients to the wet mixture. Mix just until combined to avoid developing gluten, which could make the cookies tough.
Step 5: Chill the Dough
Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least an hour. This chilling firms up the dough, making it easier to roll out and helping the cookies keep their shape while baking.
Step 6: Prepare the Filling
In a separate bowl, blend the softened butter, brown sugar, flour, milk, cinnamon, and salt until smooth and creamy. This luscious filling is the star of the show, lending a gooey, buttery pop tart flavor.
Step 7: Adjust Filling Consistency
If the filling feels too thick, gently add a little more milk; too thin, add a touch more flour. You want a spreadable consistency that won’t ooze out while baking.
Step 8: Preheat Oven and Prepare Baking Sheets
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 9: Roll and Cut the Dough
On a floured surface, roll out one dough disc to about one-eighth inch thick. Use a 3-inch cookie cutter to cut out shapes and place them on the prepared sheets, spacing them about an inch apart.
Step 10: Repeat with Second Dough Disc
Roll out and cut shapes from the second dough disc just like the first. These will serve as the cookie tops.
Step 11: Apply the Filling
Spread a thin, even layer of the brown sugar filling onto half of the cookies, leaving a small border to seal the edges later on.
Step 12: Top and Seal Cookies
Place the second set of cookies over the filling, gently pressing the edges to align. Use a fork to crimp all around the edges, sealing the delightful filling inside.
Step 13: Poke Vent Holes
With a toothpick or skewer, poke a few small holes in the tops of each cookie to allow steam to escape and prevent puffing during baking.
Step 14: Bake the Cookies
Bake for 10 to 12 minutes until the edges turn a light golden brown—this means they’re perfectly baked and ready for the next step.
Step 15: Cool the Cookies
Let the cookies sit on the baking sheets for a few minutes before transferring them to a wire rack. Cooling fully helps the cookies firm up before glazing.
Step 16: Prepare the Glaze
Whisk together powdered sugar, milk, and vanilla extract until smooth and slightly thick but still drizzle-able. Adjust with milk to get the right glaze consistency.
Step 17: Glaze and Decorate
Drizzle the glaze generously over the cooled cookies and immediately top with your favorite sprinkles. This final touch gives them a festive look that’s as delightful as the taste.
Step 18: Let the Glaze Set
Allow the glaze to harden completely at room temperature for about 30 minutes to an hour before serving or storing.
How to Serve Brown Sugar Pop Tart Cookies Recipe
Garnishes
Sprinkles are a playful garnish that adds color and a little crunch, but you can also try crushed nuts, edible glitter, or a light dusting of cinnamon powder to enhance both the look and flavor of your Brown Sugar Pop Tart Cookies Recipe.
Side Dishes
These cookies pair beautifully with a warm cup of spiced chai, a frothy latte, or even a cold glass of milk. Serving them alongside fresh fruit or a simple yogurt dip can balance the sweetness if you crave a fresh contrast.
Creative Ways to Present
For a charming touch, stack a few cookies tied with a rustic ribbon for gifting or arrange them on a bright, patterned plate to brighten up your dessert table. You can even serve a deconstructed version by layering cookie pieces with whipped cream and cinnamon-sprinkled brown sugar filling in little dessert cups for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep your Brown Sugar Pop Tart Cookies in an airtight container at room temperature for up to 4 days. This helps maintain their freshness and keeps the icing from drying out too quickly.
Freezing
You can freeze these cookies either baked or unbaked. For baked cookies, freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. For dough, wrap tightly and freeze for up to 1 month, thawing in the fridge before baking.
Reheating
To refresh the cookies after freezing, let them thaw fully at room temperature and then warm briefly in a low oven (about 300°F) for 5 minutes. This brings back the fresh-baked aroma and soft texture.
FAQs
Can I substitute brown sugar with white sugar in this recipe?
While you can use white sugar, brown sugar is essential for that signature deep caramel flavor and moist texture in both the dough and filling. Substituting it will change the overall taste and moisture balance significantly.
What if I don’t have a 3-inch cookie cutter?
No worries! You can use any similarly sized cutter, a glass rim, or even cut freeform shapes with a knife. Just aim for even sizes so the tops and bottoms match nicely.
Is it necessary to chill the dough?
Chilling is highly recommended as it firms up the dough, making it easier to roll out and helping the cookies keep their shape during baking. Skipping this step might result in flatter, less neat cookies.
Can I make the filling ahead of time?
Absolutely! The brown sugar filling can be prepared a day in advance and stored in the refrigerator, tightly covered. Just give it a quick stir before spreading if it thickens.
How should I transport these cookies if given as gifts?
Place the cookies in a single layer inside a sturdy tin or airtight container, separated by parchment paper to prevent sticking or bruising. Keep them cool and avoid stacking to maintain their perfect shape and glaze.
Final Thoughts
This Brown Sugar Pop Tart Cookies Recipe is truly a treasure for anyone who loves homemade treats filled with character and nostalgic charm. The balance of buttery cookie layers, sweet-spiced filling, and a glossy glaze makes every bite a joy. I hope you give this recipe a try and that these cookies bring as much happiness to your home as they do to mine!
Print
Brown Sugar Pop Tart Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the comforting texture of cookies. Featuring a buttery, tender dough filled with a sweet cinnamon brown sugar filling and finished with a smooth vanilla glaze and colorful sprinkles, these cookies offer a perfect balance of soft, sweet, and slightly spiced flavors. Ideal for a playful dessert or a fun treat with tea or coffee.
Ingredients
Cookie Dough
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Filling
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Glaze
- 2 cups powdered sugar
- 4–6 tablespoons milk, or more as needed
- ½ teaspoon vanilla extract
- Your favorite sprinkles for decorating
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3 to 5 minutes. This step incorporates air for tender cookies.
- Add Eggs and Vanilla: Beat the eggs in one at a time, mixing well after each addition to maintain a smooth batter. Stir in vanilla extract to enhance flavor.
- Gradually Add Dry Ingredients: Slowly mix the dry ingredients into the wet ingredients on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough in half, shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, preferably 2, to firm up and improve rolling.
- Combine Filling Ingredients: In a medium bowl, mix softened butter, brown sugar, flour, milk, cinnamon, and salt until the filling is smooth and creamy, adjusting consistency if necessary.
- Adjust Consistency: If the filling is too thick, add milk a teaspoon at a time; if too thin, add flour half a teaspoon at a time to reach a spreadable texture.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
- Roll Out the Dough: On a lightly floured surface, roll one dough disc to about â…› inch thickness. Use a 3-inch cookie cutter (round or rectangular) to cut cookies. Place them on the baking sheets about 1 inch apart.
- Repeat with Second Dough Disc: Roll and cut the second dough disc for the cookie tops.
- Apply Filling: Spread a thin layer of the brown sugar filling on half of the cookies (the bottoms), leaving a small border to prevent filling from leaking.
- Top with Second Cookie: Place the remaining cookies on top of the filled ones, aligning edges carefully.
- Seal the Edges: Crimp the edges of each cookie with a fork to seal the filling inside.
- Poke Holes (Important!): Use a toothpick or skewer to poke a few small holes in the top cookie to allow steam to escape while baking.
- Bake: Bake cookies for 10-12 minutes until edges are lightly golden brown.
- Cool: Cool cookies on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze: Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust milk quantity to desired glaze thickness.
- Glaze the Cookies: Drizzle the glaze over completely cooled cookies.
- Add Sprinkles (Optional): Sprinkle desired sprinkles over the wet glaze immediately for decoration.
- Let the Glaze Set: Allow glaze to set for 30 minutes to an hour before serving or storing.
Notes
- Refrigerating the dough is essential for easy rolling and to prevent spreading during baking.
- Ensure cookies are completely cool before glazing to prevent melting the glaze.
- You can customize the filling by adding chopped nuts or swapping cinnamon for pumpkin pie spice.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For firmer glaze, chill the cookies after glazing.
