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
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 (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.
