Description
These Brown Sugar Pop Tart Cookies offer a delightful twist on the classic pop tart, combining a tender, buttery cookie dough filled with a sweet cinnamon brown sugar filling and topped with a smooth icing and optional sprinkles. Perfect for an indulgent snack or dessert.
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
Topping
- 1 tablespoon milk (for brushing)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- Sprinkles (optional, for decoration)
Instructions
- Prepare Dry Mixture: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually mix the dry flour mixture into the wet ingredients on low speed until just combined, ensuring not to overmix to keep the dough tender.
- Chill the Dough: Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare Filling: In a small bowl, combine the brown sugar, cornstarch, and cinnamon for the filling mixture. Mix well and set aside.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll Out Dough and Cut Rectangles: On a lightly floured surface, roll out one disk of dough to ¼ inch thickness. Cut into rectangles about 3×4 inches each, aiming for 12 rectangles per disk.
- Fill and Assemble Cookies: Place 1 tablespoon of filling onto one rectangle, cover with another rectangle, press edges to seal, and use a fork to crimp the edges for decoration. Repeat with all rectangles.
- Brush with Milk: Place the assembled cookies on baking sheets with space in between. Brush tops lightly with milk.
- Bake Cookies: Bake in preheated oven for 15 minutes or until edges are lightly golden and tops are set.
- Cool: Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare and Add Icing: Whisk powdered sugar and 2 tablespoons of milk until smooth. Drizzle icing over cooled cookies and optionally decorate with sprinkles.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- You can customize the filling by adding nuts or chocolate chips to the brown sugar mixture for extra flavor and texture.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- If the icing is too thick, add a little more milk to reach the desired consistency.
- Use parchment paper on baking sheets to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
