Description
Brown Sugar Pop Tart Cookies are a delightful twist on the classic pop tart, featuring a tender cookie crust filled with a sweet brown sugar cinnamon filling and topped with a smooth vanilla glaze and festive sprinkles. Perfect for an indulgent treat or a fun baking project that yields 24 delicious cookies.
Ingredients
Scale
Cookie Dough
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Brown Sugar Filling
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Vanilla Glaze
- 2 cups powdered sugar
- 4-6 tablespoons milk, or more as needed
- ½ teaspoon vanilla extract
- Your favorite sprinkles for decorating
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next, then stir in the vanilla extract.
- Gradually Add Dry Ingredients: Add the dry ingredient mixture slowly to the wet ingredients on low speed, mixing only until just combined to avoid overworking the dough.
- Chill the Dough: Divide the dough into two equal halves, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 to 2 hours to firm up.
- Combine Filling Ingredients: In a medium bowl, mix together the softened butter, brown sugar, flour, milk, cinnamon, and salt until smooth and creamy to make the filling.
- Adjust Consistency (if needed): If the filling feels too thick, add milk a teaspoon at a time; if too thin, add flour in small increments until the right spreadable consistency is achieved.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll Out the Dough: On a floured surface, roll out one dough disc to about â…› inch thick. Using a 3-inch cookie cutter (round or rectangular), cut out shapes and place them evenly spaced on the baking sheets.
- Repeat with Second Dough Disc: Roll out the remaining dough and cut out an equal number of cookies to serve as tops.
- Apply Filling: Spread a thin layer of the brown sugar filling on half of the cookies, leaving a small border around the edges to prevent overflow.
- Top with Second Cookie: Carefully place the second cookie on top of each filled cookie, aligning edges precisely.
- Seal the Edges: Use a fork to crimp the edges of the cookies to enclose the filling securely.
- Poke Holes (Important!): Use a toothpick or skewer to poke several small holes on the top of each cookie to allow steam to escape during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown.
- Cool: Let the cookies cool for a few minutes on the baking sheets before transferring them to wire racks to cool completely.
- Prepare the Glaze: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth, adjusting milk quantity until desired glaze consistency is reached.
- Glaze the Cookies: Once cookies are fully cool, drizzle the glaze generously over each cookie.
- Add Sprinkles (Optional): Immediately decorate with your favorite sprinkles before the glaze sets for added color and fun.
- Let the Glaze Set: Allow the glaze to set for 30 minutes to an hour before serving or storing to ensure it hardens properly.
Notes
- Make sure to chill the dough thoroughly; this helps the cookies hold their shape during baking.
- If you don’t have a 3-inch cookie cutter, use any small round or rectangular cutter you have on hand.
- Adjust the thickness of the filling to prevent it from leaking out during baking.
- Using parchment paper on baking sheets helps prevent sticking and messy cleanup.
- To store, keep cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free variation, substitute butter with a vegan butter alternative and milk with almond or oat milk.
