If you have a serious sweet tooth and crave the nostalgic charm of a classic pop tart, but want something a bit more special and homemade, then you are absolutely going to adore this Brown Sugar Pop Tart Cookies Recipe. These delightful treats combine the buttery, tender texture of cookies with the rich, caramel-like flavor of brown sugar filling, all elegantly topped with a sweet vanilla glaze and a sprinkle of festive colors. Each bite feels like a heartwarming hug, evoking cozy mornings and joyful moments with a fun, edible twist you never knew you needed.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking these scrumptious Brown Sugar Pop Tart Cookies Recipe treats. Each item in this recipe is simple but plays an essential role in creating the perfect balance of flavors and textures, from the tender crumb of the cookie to the luscious brown sugar filling and dreamy glaze.
- 2 ½ cups all-purpose flour: Provides structure and the perfect base for tender cookies, with a little extra for dusting to prevent sticking.
- 1 teaspoon baking powder: Helps give the cookies a subtle lift, creating a light texture.
- ½ teaspoon baking soda: Balances the acidity and improves browning for that lovely golden color.
- ½ teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 cup (2 sticks) unsalted butter, softened: Adds richness and a melt-in-your-mouth quality to the cookies.
- ¾ cup granulated sugar: Sweetens without overpowering, contributing to the dough’s delicate crumb.
- ¾ cup packed light brown sugar: Brings a deep, caramel flavor that is essential for that iconic brown sugar pop tart taste.
- 2 large eggs: Bind the ingredients together while creating moisture and structure.
- 1 teaspoon vanilla extract: Elevates the flavor with a warm, comforting aroma.
- ½ cup (1 stick) unsalted butter, softened (for filling): Gives the filling a creamy texture and buttery richness.
- 1 cup packed light brown sugar (for filling): The star ingredient in the filling that gives it that irresistible sweetness and depth.
- 2 tablespoons all-purpose flour (for filling): Helps to thicken the filling without weighing it down.
- 1 tablespoon milk (for filling): Adds moisture to make the filling smooth and spreadable.
- ½ teaspoon ground cinnamon: A subtle spice that adds warmth and complexity.
- ¼ teaspoon salt (for filling): Balances the sweetness perfectly.
- 2 cups powdered sugar (for glaze): Provides a sweet, smooth finish that contrasts beautifully with the cookie.
- 4-6 tablespoons milk (for glaze): Adjusts the glaze texture for drizzling perfection.
- ½ teaspoon vanilla extract (for glaze): Infuses the glaze with a lovely fragrant note.
- Your favorite sprinkles: For a whimsical, colorful touch that makes these treats visually irresistible.
How to Make Brown Sugar Pop Tart Cookies Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures your raising agents are evenly distributed throughout the dough, which is essential for that perfect cookie rise and texture.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This step is key to introducing air into the dough, which helps create a tender, melt-in-your-mouth cookie base.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract to impart a warm and inviting flavor that complements the brown sugar beautifully.
Step 4: Mix the Dry Ingredients into Wet
Slowly fold the dry ingredients into your wet mixture on a low speed, just until you see no more flour. Overmixing can lead to tough cookies, so gentle care here results in the best texture.
Step 5: Chill the Dough
Divide the dough into two discs, wrap them in plastic, and chill in the fridge for one to two hours. Chilling solidifies the fats and relaxes the gluten, making the dough easier to roll and cut, while improving the final cookie’s texture.
Step 6: Prepare the Brown Sugar Filling
Mix softened butter, brown sugar, flour, milk, cinnamon, and salt until smooth and creamy. Adjust the milk or flour a little if needed to achieve a perfect spreadable consistency that will stay put inside the cookies.
Step 7: Preheat and Prepare Baking Sheets
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. Prepping early ensures a smooth workflow when you start cutting and assembling your cookies.
Step 8: Roll and Cut Dough
On a lightly floured surface, roll one dough disc to roughly â…› inch thickness. Use a 3-inch cutter to stamp out your cookie shapes and arrange them on the baking sheets, leaving an inch between each for even baking.
Step 9: Repeat Rolling and Cutting
Roll out the second dough disc and cut the same number of cookies. These will rest on top to seal in your luscious brown sugar filling, creating the pop tart effect.
Step 10: Assemble the Cookies
Spoon and spread a thin layer of the brown sugar filling on half of the cookies, leaving a small border so the filling doesn’t spill over when baking. Top each filled cookie with a plain cookie and use a fork to crimp the edges shut, sealing in all that gooey goodness.
Step 11: Poke Vent Holes
Using a toothpick, gently poke a few small holes in the tops of the cookies. This allows steam to escape during baking, preventing puffing and cracking.
Step 12: Bake and Cool
Bake your assembled cookies for 10-12 minutes, or until their edges turn a lovely light golden brown. Let them cool on the sheets for a few minutes before transferring to a wire rack to cool completely—cool cookies handle the glaze better.
Step 13: Prepare and Add Glaze
Whisk together powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle the glaze over the cooled cookies and immediately top with sprinkles for a festive, playful touch. Wait about 30 minutes to an hour for the glaze to set perfectly before enjoying.
How to Serve Brown Sugar Pop Tart Cookies Recipe
Garnishes
Add a sprinkle of rainbow nonpareils or sanding sugar over the glaze to bring cheerful color and a bit of crunch. For a more sophisticated palette, try a light dusting of cinnamon sugar or finely chopped toasted nuts.
Side Dishes
These cookies shine on their own but pair wonderfully with a cold glass of milk or a warm cup of chai tea. The mellow spices in chai enhance the cinnamon notes in the filling, making each bite even more comforting.
Creative Ways to Present
For a festive party, stack these Brown Sugar Pop Tart Cookies on a pretty platter and drizzle a little extra glaze in a crisscross pattern on top. You can also package them individually in clear bags tied with a ribbon for a delightful homemade gift.
Make Ahead and Storage
Storing Leftovers
Store cooled Brown Sugar Pop Tart Cookies in an airtight container at room temperature to keep their lovely texture. They stay fresh and delicious for up to five days, making them perfect for prepping ahead.
Freezing
Want to save some for later? Freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag once solid. They keep well for up to three months, ready to thaw when you need a sweet treat.
Reheating
To bring frozen or stored cookies back to life, warm them gently in a 300°F (150°C) oven for about 5 minutes. This helps refresh the texture and melts the glaze just enough to deliver that freshly-baked feeling.
FAQs
Can I use brown sugar instead of granulated sugar in the dough?
You can replace granulated sugar with brown sugar for a deeper molasses flavor, but keep in mind the texture may turn a bit softer and chewier. The original recipe balances both sugars to give you the perfect crisp-tender cookie.
Is it possible to make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Just be mindful the texture might vary slightly, but the flavor will still be delightful.
How long do the cookies last after glazing?
Once glazed, the cookies remain fresh for about three to four days at room temperature. Keep them in airtight containers and avoid humid areas to prevent the glaze from becoming sticky.
Can I add different fillings to this Brown Sugar Pop Tart Cookies Recipe?
Yes! While the brown sugar filling is the star here, feel free to experiment with fruit preserves, cream cheese fillings, or even chocolate ganache for creative variations.
What is the best way to prevent the filling from leaking during baking?
Leaving a small border of dough around the filling and crimping the edges firmly with a fork helps seal the cookies well. Also, chilling the dough discs before assembly makes the dough less sticky and better able to hold the filling.
Final Thoughts
I hope this Brown Sugar Pop Tart Cookies Recipe inspires you to bring some extra joy and homemade magic into your kitchen. These cookies are truly a crowd-pleaser with their perfect blend of buttery, sweet, and cinnamon-spiced goodness, topped off with a fun glaze that will make any day feel special. Bake a batch soon, and trust me, they’ll disappear faster than you expect!
Print
Brown Sugar Pop Tart Cookies Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts into a soft, delicious cookie form. Featuring a lightly spiced brown sugar filling, a tender buttery crust, and a sweet vanilla glaze topped with sprinkles, these cookies make a perfect treat for breakfast or dessert, delivering a delightful homemade twist on a beloved classic.
Ingredients
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 (optional)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to be added later to the wet ingredients.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to combine.
- Gradually Add Dry Ingredients: Add the dry ingredient mixture gradually into the wet mixture, mixing at low speed 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 hour, preferably 2 hours, to firm up.
- Combine Filling Ingredients: In a medium bowl, combine softened butter, light brown sugar, flour, milk, ground cinnamon, and salt. Mix until smooth and creamy, adjusting as necessary.
- Adjust Filling Consistency: If the filling is too thick, add additional milk one teaspoon at a time. If too thin, add extra flour in half teaspoon increments until desired texture is reached.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll Out the Dough: On a lightly floured surface, roll out one dough disc to approximately â…›-inch thickness. Use a 3-inch cookie cutter to cut out shapes and place on baking sheets spaced about 1 inch apart.
- Repeat with Second Dough Disc: Roll and cut cookies from the second dough disc to serve as the cookie tops.
- Apply Filling: Spread a thin, even layer of the brown sugar filling onto half of the cookies (these will be the bottoms), leaving a small border around edges.
- Top with Second Cookie: Carefully place the remaining cookies on top of the filled ones, aligning edges to form sandwich cookies.
- Seal the Edges: Use a fork to crimp and seal the edges of each cookie, preventing the filling from leaking out during baking.
- Poke Holes: Use a toothpick or skewer to create a few small holes in the top cookie to allow steam to escape while baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn lightly golden brown.
- Cool: Let cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust thickness by adding milk one tablespoon at a time to reach desired consistency.
- Glaze the Cookies: Once cookies are fully cooled, drizzle the vanilla glaze evenly over the tops.
- Add Sprinkles: Immediately decorate the glazed cookies with sprinkles before the glaze sets.
- Let the Glaze Set: Allow the glaze to fully set, about 30 minutes to an hour, before serving or storing.
Notes
- Be sure to chill the dough well for easier rolling and to prevent excessive spreading during baking.
- If the filling is too soft, chilling it briefly can help it firm up for easier spreading.
- Don’t overmix the dough when combining wet and dry ingredients to keep cookies tender.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and aid cleanup.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- For an extra touch, experiment with different sprinkles or add a pinch of nutmeg to the filling for more spice.
