Why Make This Recipe
Brown Sugar Pop Tart Cookies are a fun and tasty take on the classic pop tart. They bring the same delightful flavors but in a cookie form that is soft, chewy, and filled with warm cinnamon goodness. Perfect for after-school snacks, dessert, or even breakfast, these cookies are easy to make and sure to please everyone in the family. Plus, the homemade icing and optional sprinkles make them even more exciting!
How to Make Brown Sugar Pop Tart Cookies
Ingredients:
- 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
- 1 cup brown sugar, for filling
- 1 tablespoon cinnamon
- 1/4 cup milk, for icing
- 1 cup powdered sugar, for icing
- 1-2 tablespoons milk, for icing consistency
- Sprinkles (optional, for decoration)
Directions:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing only until just combined.
- In a small bowl, mix together the brown sugar and cinnamon. Set aside.
- Divide the dough into two equal portions. Roll out one portion on a floured surface to about 1/4 inch thick.
- Cut the dough into rectangles (3×4 inches). Repeat with the second portion of dough.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place 1 tablespoon of filling in the center of one rectangle, then cover with another rectangle and seal the edges.
- Repeat this process until all cookies are assembled.
- Bake for 12-15 minutes, until they are lightly golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, mix the powdered sugar with 1-2 tablespoons of milk until smooth. Drizzle over the cooled cookies and add sprinkles if desired.
How to Serve Brown Sugar Pop Tart Cookies
Brown Sugar Pop Tart Cookies are best served fresh, but they are also delicious at room temperature. You can pair them with a glass of milk or coffee for a delightful treat. For a fun dessert platter, arrange them with other cookies and snacks.
How to Store Brown Sugar Pop Tart Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure they are fully cooled before placing them in a freezer-safe bag.
Tips to Make Brown Sugar Pop Tart Cookies
- For a crisper edge, bake the cookies a little longer, but be careful not to burn them.
- You can adjust the sweetness of the icing by adding more or less powdered sugar.
- Experiment with different fillings! You can use jam, chocolate chips, or even nut butter for a unique twist.
Variation
Try adding a pinch of nutmeg or cardamom to the filling for an extra layer of flavor. You can also replace the cinnamon with cocoa powder for a chocolate version.
FAQs
Q: Can I use different types of sugar?
A: Yes! You can use white sugar in place of brown sugar, but the flavor and texture may change slightly.
Q: What if my dough is too sticky?
A: If the dough feels too sticky to roll out, add a little more flour until you get the right consistency.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough and refrigerate it for up to 2 days before rolling it out and baking. Just let it soften slightly at room temperature before working with it.
Brown Sugar Pop Tart Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A fun and tasty take on the classic pop tart, these cookies are soft, chewy, and filled with warm cinnamon goodness. Perfect for snacks, desserts, or breakfast.
Ingredients
- 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
- 1 cup brown sugar, for filling
- 1 tablespoon cinnamon
- 1/4 cup milk, for icing
- 1 cup powdered sugar, for icing
- 1-2 tablespoons milk, for icing consistency
- Sprinkles (optional, for decoration)
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing only until just combined.
- In a small bowl, mix together the brown sugar and cinnamon. Set aside.
- Divide the dough into two equal portions. Roll out one portion on a floured surface to about 1/4 inch thick.
- Cut the dough into rectangles (3 x 4 inches). Repeat with the second portion of dough.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place 1 tablespoon of filling in the center of one rectangle, then cover with another rectangle and seal the edges. Repeat until all cookies are assembled.
- Bake for 12-15 minutes, until lightly golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For icing, mix the powdered sugar with 1-2 tablespoons of milk until smooth. Drizzle over the cooled cookies and add sprinkles if desired.
Notes
Best served fresh but also delicious at room temperature. Can be stored in an airtight container for up to a week or frozen for three months.