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Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies: A Delicious Twist on a Classic Treat
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Indulge in the delightful experience of Brown Sugar Pop Tart Cookies, a charming twist on a beloved classic. These homemade cookies combine the nostalgic flavors of traditional Pop Tarts with a soft, luscious cookie texture. Filled with a warm brown sugar and cinnamon mixture, every bite offers a comforting sweetness that will satisfy your cravings. Finished with a simple icing drizzle and optional sprinkles, these cookies are perfect for breakfast, an afternoon snack, or as a delightful dessert after dinner. Whether you’re baking for yourself or sharing at gatherings, this easy recipe is sure to impress friends and family alike.

Ingredients

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  • 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. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  4. Gradually add the dry mixture to the wet mixture while mixing on low speed until just combined.
  5. Once formed, divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Prepare the filling by combining brown sugar, cornstarch, and cinnamon in a small bowl.
  7. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. On a lightly floured surface, roll out one disk of dough to about ¼ inch thick and cut into rectangles approximately 3×4 inches.
  9. Fill half the rectangles with about 1 tablespoon of the brown sugar filling, cover with remaining rectangles, and crimp edges with a fork.
  10. Brush tops of cookies lightly with milk before baking.
  11. Bake for 12–15 minutes or until edges are lightly golden and tops are set.
  12. Once baked, cool on baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
  13. In a small bowl, whisk powdered sugar with milk until smooth for the icing. Drizzle over cookies and add sprinkles if desired.

Nutrition

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