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Brown Sugar Pop Tart Cookies Recipe

Brown Sugar Pop Tart Cookies Recipe
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★★★★★

4.8 from 9 reviews

Delight in these Brown Sugar Pop Tart Cookies, a nostalgic treat reinvented as soft, flaky cookies filled with a sweet brown sugar cinnamon filling and topped with a smooth icing glaze. Perfect for satisfying your sweet tooth with a comforting homemade taste reminiscent of classic pop tarts.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Filling

  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon

Toppings and Finishing

  • 1 tablespoon milk (for brushing)
  • 1 cup powdered sugar (for icing)
  • 2 tablespoons milk (for icing)
  • Sprinkles (optional, for decoration)

Instructions

  1. Prepare Dry Mix: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to create the dry mixture.
  2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully mixed before adding the next, then stir in vanilla extract until incorporated.
  4. Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined, being careful not to overmix to maintain a tender dough.
  5. Chill Dough: Divide the dough into two equal disks, wrap in plastic, and refrigerate for at least 1 hour to firm up.
  6. Make Filling: In a small bowl, mix together brown sugar, cornstarch, and cinnamon until evenly combined, then set aside.
  7. Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Roll Out Dough: On a floured surface, roll one dough disk to ¼ inch thickness and cut into rectangles approximately 3×4 inches, yielding about 12 rectangles per disk.
  9. Fill and Assemble Cookies: Place 1 tablespoon of brown sugar filling on one rectangle, top with another rectangle, seal edges by pressing and crimp with a fork for decoration.
  10. Arrange and Brush: Place filled cookies on baking sheets with space between, then brush tops with 1 tablespoon milk.
  11. Bake: Bake for 12-15 minutes until edges are lightly golden and tops are set.
  12. Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  13. Prepare Icing and Decorate: Whisk powdered sugar with 2 tablespoons milk until smooth, adjust if needed, drizzle over cooled cookies, and add sprinkles if desired.

Notes

  • Ensure the butter is softened to room temperature for easier creaming with sugars.
  • Do not overmix the dough to keep cookies tender and flaky.
  • Chilling the dough is crucial for easier handling and better texture.
  • Use parchment paper for easy removal and cleanup.
  • Customize icing consistency by adjusting milk quantity.
  • Sprinkles add a festive touch but are optional.
  • Store cookies in an airtight container for up to 5 days.

Nutrition

Keywords: Brown Sugar Cookies, Pop Tart Cookies, Homemade Cookies, Cinnamon Filling Cookies, Sweet Treats

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