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Brown Sugar Pop Tart Cookies: A Delicious Twist on a Classic Treat

Brown Sugar Pop Tart Cookies: A Delicious Twist on a Classic Treat
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Indulge in the delightful nostalgia of homemade Brown Sugar Pop Tart Cookies, a charming twist on a classic dessert. These cookies blend the comforting flavors of rich brown sugar and aromatic cinnamon in every bite, creating a treat that’s perfect for family gatherings or a simple afternoon snack. The process is not only easy but also fun, inviting kids to join you in the kitchen. As they bake, your home will be filled with an irresistible aroma that promises warmth and sweetness. Enjoy them fresh out of the oven or save some for later – either way, these cookies are sure to bring smiles!

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 1 tablespoon milk (for brushing)
  • 1 cup powdered sugar (for icing)
  • 2 tablespoons milk (for icing)
  • Sprinkles (optional, for decoration)

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry mixture to the wet mixture while mixing on low speed until just combined.
  5. Once formed, divide the dough into two equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
  6. Prepare the filling by combining brown sugar, cornstarch, and cinnamon in a small bowl.
  7. After chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll out one disk of dough on a lightly floured surface until it's about ¼ inch thick.
  8. Cut out rectangles approximately 3 by 4 inches.
  9. Take one rectangle of dough and place about 1 tablespoon of brown sugar filling in the center. Place another rectangle on top and press edges together gently.
  10. Arrange your assembled cookies on prepared baking sheets and brush tops lightly with milk. Bake for about 12–15 minutes until edges are golden.
  11. Let cool on baking sheets for about 5 minutes before transferring them onto wire racks to cool completely.
  12. In a small bowl whisk together powdered sugar with milk until smooth and drizzle over cooled cookies.

Nutrition

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