Description
Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the comforting texture of soft cookies. These treats feature a sweet cinnamon-brown sugar filling sandwiched between buttery, brown sugar-infused cookie dough, finished with a simple powdered sugar icing and festive sprinkles. Perfect for dessert or a special breakfast treat, these cookies offer the joy of pop tarts in a new, delicious form.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 cup milk
Icing and Decoration
- 1 cup powdered sugar
- 1–2 tablespoons milk (for icing consistency)
- Sprinkles (optional, for decoration)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy. Add in the 2 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Make the Filling: In a small bowl, combine 1 cup brown sugar with 1 tablespoon cinnamon. Stir in 1/4 cup milk until you get a thick, spreadable mixture. If the filling is too runny, add a bit more cinnamon or brown sugar to thicken it.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the cookie dough to about 1/4-inch thickness. Use a rectangular or square cookie cutter to cut even shapes. Place half of the cutouts on a parchment-lined baking sheet. Spread about a teaspoon of the cinnamon brown sugar filling on each. Top with the remaining cookie cutouts and gently press the edges with a fork to seal the filling inside.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown. Remove from the oven and allow the cookies to cool completely on a wire rack before icing.
- Prepare the Icing: In a small bowl, whisk together 1 cup powdered sugar with 1 to 2 tablespoons milk until smooth and drizzleable. Adjust the milk quantity as needed to achieve the desired consistency.
- Decorate the Cookies: Drizzle or spread the icing over the cooled cookies. While the icing is still wet, sprinkle with optional decorative sprinkles. Allow the icing to set before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Seal the edges of the cookies well to prevent the filling from leaking out during baking.
- Let the cookies cool completely before icing to prevent the icing from melting.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
Keywords: Brown Sugar Pop Tart Cookies, cinnamon sugar cookies, filled cookies, homemade pop tarts, sweet cookies, dessert recipes