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Brown Sugar Pop Tart Cookies: The Ultimate Recipe & Baking Guide Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 24 sandwich cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Sugar Pop Tart Cookies are a delightful twist on the classic breakfast treat, featuring a buttery cookie crust filled with a sweet brown sugar cinnamon filling and topped with a smooth vanilla glaze and colorful sprinkles. Perfectly soft and chewy with a caramelized filling, these cookies bring nostalgic pop tart flavors in a homemade, bakery-style cookie form.

Ingredients

Scale

Cookie Dough

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Filling

  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (57g) unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Glaze

  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk, or more as needed
  • 1/2 teaspoon vanilla extract

Topping

  • Your favorite sprinkles for decorating

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well mixed. Set aside for assembling the dough.
  2. Cream Butter and Sugars: Using a stand mixer or large bowl, beat the softened butter with granulated sugar and light brown sugar for about 3-5 minutes until the mixture is light and fluffy. Be sure to scrape down the bowl sides to mix evenly.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mix, beating thoroughly after each addition. Stir in the vanilla extract to add flavor depth.
  4. Gradually Add Dry Ingredients: On low speed, slowly add the dry ingredient mixture into the wet ingredients just until combined. Avoid overmixing to keep cookies tender.
  5. Chill the Dough: Divide the dough into two equal portions, flatten each into disc shapes, wrap tightly with plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours, to firm up for easy rolling.
  6. Combine Filling Ingredients: In a separate medium bowl, mix together softened butter, brown sugar, flour, milk, vanilla extract, cinnamon, and a pinch of salt until smooth and paste-like. This will be the luscious filling.
  7. Preheat Oven and Prepare Baking Sheets: Set your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking.
  8. Roll Out the Dough: On a lightly floured surface, roll one chilled dough disc to about 1/8 inch thickness. Use a 3-inch cookie cutter to cut out circular cookies. Gather scraps, re-roll gently, and cut additional shapes.
  9. Assemble the Cookies: Arrange half of the cookie cut-outs on the prepared baking sheets. Spoon approximately 1 tablespoon of the brown sugar filling into the center of each cookie, leaving a border around the edge to seal the cookies well.
  10. Top with Second Cookie: Roll out the second dough disc similarly and cut cookies. Place these on top of the filling, pressing edges gently to seal. For a decorative touch and secure seal, crimp edges with a fork.
  11. Bake the Cookies: Bake in the preheated oven for 8-10 minutes until the edges turn a light golden brown, ensuring a tender but cooked cookie with a soft filling.
  12. Cool the Cookies: Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely to room temperature, which prevents the glaze from melting.
  13. Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding milk one teaspoon at a time until glaze is pourable but thick enough to coat the cookies.
  14. Glaze the Cookies: Once cookies are fully cooled, drizzle the vanilla glaze over each cookie evenly for a sweet finish.
  15. Add Sprinkles (Optional): While the glaze is still wet, sprinkle your favorite colorful sprinkles on top to add festive texture and fun.
  16. Let the Glaze Set: Allow the glazed cookies to set for 30 minutes to an hour until the icing hardens slightly before serving or storing to retain the perfect texture.

Notes

  • Chilling the dough is essential for easier rolling and prevents the cookies from spreading too much during baking.
  • Use unsalted butter to control the salt levels in the recipe, balancing sweetness.
  • Apply glaze only when cookies are completely cooled to avoid melting.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Feel free to substitute different sprinkles or leave them off for a simpler look.
  • Ensure edges are well sealed to prevent filling leakage during baking.

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