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Brown Sugar Pop Tart Cookies Recipe

4.1 from 48 reviews

  • Author: admin
  • Total Time: 1 hour 57 minutes
  • Yield: 24 cookies 1x

Description

Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the soft, chewy texture of cookies. These homemade treats feature a buttery cookie dough sandwiching a rich, cinnamon-spiced brown sugar filling, topped with a sweet vanilla glaze and colorful sprinkles for added fun. Perfect for satisfying your sweet tooth with a homemade twist on a beloved breakfast pastry.

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

Brown Sugar 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

Vanilla Glaze

  • 2 cups powdered sugar
  • 4–6 tablespoons milk, or more as needed
  • ½ teaspoon vanilla extract
  • Your favorite sprinkles for decorating

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to use in the cookie dough.
  2. 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.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
  4. Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients while mixing on low speed, mixing just until combined to avoid overworking the dough.
  5. Chill the Dough: Divide the dough in half, shaping each half into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, preferably 2 hours, to firm up the dough for easier rolling.
  6. Combine Filling Ingredients: In a separate bowl, mix the softened butter, brown sugar, flour, milk, cinnamon, and salt until smooth and creamy, forming the filling for the cookies.
  7. Adjust Consistency: If the filling is too thick, add milk a teaspoon at a time until spreadable; if too thin, add flour in small increments until the desired consistency is reached.
  8. Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
  9. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a 3-inch cookie cutter to cut out shapes. Place the cut cookies onto the prepared baking sheets with about 1-inch spacing.
  10. Repeat with Second Dough Disc: Repeat rolling and cutting with the second disc of dough to create the top layers of the pop tart cookies.
  11. Apply Filling: Spread a thin, even layer of the brown sugar filling onto half of the cookies (these will be the bottoms), leaving a small border around the edges to prevent filling from spilling out.
  12. Top with Second Cookie: Carefully place the plain cookies on top of the filled ones, aligning edges to form sandwich cookies.
  13. Seal the Edges: Use a fork to crimp the edges firmly, sealing the cookies together and creating a decorative border.
  14. Poke Holes: Use a toothpick or skewer to poke a few small holes on the tops of the cookies to allow steam to escape during baking, which helps prevent puffing.
  15. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown.
  16. Cool: Allow the cookies to cool on the baking sheets for several minutes before transferring them to wire racks to cool completely.
  17. Prepare the Glaze: Whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust consistency by adding additional milk a tablespoon at a time as needed.
  18. Glaze the Cookies: Once cookies are fully cooled, drizzle the vanilla glaze over each cookie using a spoon or piping tool.
  19. Add Sprinkles: Immediately after glazing, sprinkle your favorite sprinkles on top before the glaze sets to add color and texture.
  20. Let the Glaze Set: Allow the glaze to harden completely for 30 minutes to 1 hour before serving or storing the cookies.

Notes

  • Chilling the dough is essential for easier rolling and to prevent spreading during baking.
  • Use room temperature butter for both dough and filling to ensure smooth mixing.
  • Adjust the filling consistency carefully to avoid leaks during baking.
  • Spacing cookies on the baking sheet helps them bake evenly without sticking together.
  • Cookies are best enjoyed within a few days but can be stored in an airtight container at room temperature.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://homegrownbeets.com/brown-sugar-pop-tart-cookies-recipe/