Description
Brown Sugar Pop Tart Cookies offer a delightful twist on the classic pop tart by turning it into a soft, tender cookie filled with a cinnamon brown sugar mixture and topped with a sweet glaze. These homemade treats are perfect for a comforting snack or dessert.
Ingredients
Scale
Dough 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
Filling Ingredients
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
Topping Ingredients
- 1 tablespoon milk (for brushing)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- Sprinkles (optional, for decoration)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to create the dry mixture.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.
- Combine Wet and Dry: Gradually add the dry mixture to the wet mixture on low speed and mix until just combined to form a tender dough; avoid overmixing.
- Chill Dough: Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Make Filling: In a small bowl, mix together brown sugar, cornstarch, and cinnamon until evenly blended; set aside.
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll and Cut Dough: Roll out one dough disk on a floured surface to ¼ inch thickness. Cut into 3×4 inch rectangles, about 12 per disk, for a total of 24 rectangles.
- Fill and Seal Cookies: Place 1 tablespoon of filling in the center of one rectangle, then top with another rectangle. Press edges together and crimp with a fork for decoration. Repeat until all rectangles are filled and sealed.
- Brush and Bake: Brush the tops of cookies with 1 tablespoon of milk. Bake for 15 minutes or until edges are lightly golden and tops are set.
- Cool Cookies: Let baked cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Icing: Whisk powdered sugar with 2 tablespoons of milk until smooth, adding more milk if necessary to adjust consistency.
- Decorate Cookies: Drizzle icing over the cooled cookies and add sprinkles if desired. Let icing set before serving.
Notes
- Ensure butter is softened to room temperature for easy creaming and better texture.
- Customize the filling by adding nuts or chocolate chips for extra flavor and texture.
- Keep cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
