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Brown Sugar Pop Tart Cookies: A Delicious Twist on a Classic Treat

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Indulge in the delightful nostalgia of homemade Brown Sugar Pop Tart Cookies, a comforting twist on a classic treat. These cookies feature a warm, gooey brown sugar and cinnamon filling encased in a tender, buttery dough. Perfect for busy weeknights or family gatherings, they are quick to whip up and sure to impress everyone. With easy-to-follow steps and customizable options, you can make these cookies your own by adding chocolate chips, seasonal spices, or fruit preserves. Gather your loved ones for a fun baking experience that will bring smiles all around!

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, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Gradually add the dry mixture to the wet mixture while mixing on low speed until just combined.
  5. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least one hour.
  6. Combine brown sugar, cornstarch, and cinnamon in a small bowl to prepare the filling.
  7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll out one disk of dough to about ¼ inch thick.
  8. Cut the dough into rectangles about 3×4 inches.
  9. Place about one tablespoon of filling in the center of one rectangle, top with another rectangle, and press the edges together to seal closely. Use a fork to crimp the edges.
  10. Brush the tops lightly with milk, place them on the prepared baking sheets, and bake for about 12–15 minutes or until edges are lightly golden.
  11. Let the cookies cool before icing with a mixture of powdered sugar and milk.

Nutrition

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