Brown Sugar Pop Tart Cookies Recipe

Introduction

These Brown Sugar Pop Tart Cookies offer a delightful twist on the classic breakfast treat, combining a tender cookie dough with a sweet cinnamon brown sugar filling. Easy to make and perfect for sharing, they bring a nostalgic flavor into a handheld dessert.

Ingredients

• 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. Step 1: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to prepare the dry mixture.
2. Step 2: In a large bowl, use an electric mixer to cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully combined.
4. Step 4: Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined to form a tender dough.
5. Step 5: Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. Step 6: Meanwhile, prepare the filling by mixing the brown sugar, cornstarch, and cinnamon in a small bowl until evenly combined.
7. Step 7: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Step 8: On a lightly floured surface, roll out one dough disk to about ¼ inch thickness.
9. Step 9: Cut the dough into rectangles about 3×4 inches, aiming for 12 pieces per disk.
10. Step 10: Repeat the rolling and cutting with the second dough disk.
11. Step 11: Place about 1 tablespoon of the brown sugar filling in the center of one rectangle.
12. Step 12: Top with another rectangle, press edges firmly to seal, and crimp the edges with a fork for decoration.
13. Step 13: Repeat with remaining rectangles and place assembled cookies on baking sheets with space between each.
14. Step 14: Brush the tops of the cookies with milk to help them brown nicely during baking.
15. Step 15: Bake the cookies until golden and set, then prepare the icing by mixing powdered sugar and milk until smooth and drizzle over cooled cookies. Add sprinkles if desired.

Tips & Variations

• For a twist, add finely chopped nuts or chocolate chips to the filling for extra texture and flavor.
• Use maple syrup instead of vanilla for a rich, autumn-inspired taste.
• Chill the dough longer if it feels too soft to roll easily.
• Swap brown sugar with coconut sugar for a slightly different caramel flavor and a hint of earthiness.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving. Reheat briefly in a microwave or oven to enjoy a soft, warm cookie.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and keep it wrapped and refrigerated until ready to use.

How do I prevent the filling from leaking when baking?

Make sure to seal the edges firmly and crimp with a fork to secure the filling inside. Avoid overfilling the cookies to prevent leaks.

Brown Sugar Pop Tart Cookies Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

These Brown Sugar Pop Tart Cookies are a delightful twist on the classic breakfast treat, transformed into a soft, tender cookie filled with a sweet cinnamon brown sugar filling. Perfect for a cozy snack or dessert, these cookies feature a buttery, flaky dough sealed around a rich filling, topped with a simple powdered sugar icing and optional sprinkles for added fun.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 24 cookies 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Filling

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

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 Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined to create the dry mixture.
2. 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 the mixture is light and fluffy, approximately 2-3 minutes.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in vanilla extract thoroughly.
4. Combine Dry and Wet: Gradually add the dry mixture to the wet mixture while mixing on low speed. Mix until just combined to avoid overworking the dough and to ensure tenderness.
5. Chill Dough: Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. Make Filling: While dough chills, mix brown sugar, cornstarch, and cinnamon in a small bowl until evenly distributed. Set aside.
7. Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Roll and Cut Dough: Remove one dough disk from fridge. On a lightly floured surface, roll to ¼ inch thickness. Cut into approximately 3×4 inch rectangles, about 12 per disk.
9. Assemble Cookies: Place 1 tablespoon of filling onto one rectangle. Cover with a second rectangle and press edges to seal securely. Crimp the edges with a fork for decoration. Repeat for all rectangles.
10. Place on Baking Sheet: Arrange filled cookies on prepared baking sheets, leaving space between each.
11. Brush with Milk: Brush tops of cookies lightly with 1 tablespoon milk.
12. Bake: Bake in the preheated oven for 12-15 minutes, or until edges are golden and cookies are set.
13. Prepare Icing: While cookies bake, mix powdered sugar with 2 tablespoons milk until smooth.
14. Cool and Ice: Once cookies have cooled slightly, drizzle or spread icing over the tops, then decorate with sprinkles if desired. Allow icing to set before serving.

Notes

• Be careful not to overmix the dough, as this can make cookies tough.
• Chilling the dough is important to keep the dough firm and make rolling easier.
• You can replace cornstarch in the filling with arrowroot powder for a gluten-free alternative.
• Store the cookies in an airtight container at room temperature for up to 4 days.
• For a more caramelized flavor, brown the butter before mixing into the dough (optional).

Keywords: brown sugar pop tart cookies, cinnamon brown sugar cookies, filled cookies, homemade pop tart cookies, sweet cinnamon filling, easy baked cookies