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Brown Sugar Pop Tart Cookies Recipe

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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.

Ingredients

Scale

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

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