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
Scale
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.
