Description
Brown Sugar Pop Tart Cookies are a delightful twist on the classic pastry, featuring a sweet cinnamon brown sugar filling sandwiched between buttery, tender cookies and topped with a smooth powdered sugar icing. Perfect for a nostalgic treat with a homemade touch.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Filling
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
For Brushing and Icing
- 1 tablespoon milk (for brushing)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- Sprinkles (optional, for decoration)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to create the dry mixture.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined to avoid overmixing and ensure a tender dough.
- Chill Dough: Divide dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Make Filling: Meanwhile, in a small bowl, mix brown sugar, cornstarch, and cinnamon evenly and set aside.
- Preheat Oven and Prepare Bakeware: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll and Cut Dough: Roll out one disk of dough on a lightly floured surface to about ¼ inch thickness. Cut into 3×4 inch rectangles, approximately 12 per disk.
- Assemble Cookies: Place 1 tablespoon of filling in the center of one rectangle, top with another rectangle, seal edges by pressing and crimping with a fork. Repeat for all rectangles.
- Brush Cookies: Lightly brush the tops with 1 tablespoon milk to help with browning.
- Bake Cookies: Bake on prepared sheets for 15 minutes until edges are lightly golden and tops set.
- Cool Cookies: Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Icing: Whisk powdered sugar and 2 tablespoons milk until smooth, adjusting with more milk if needed.
- Ice and Decorate: Drizzle icing over cooled cookies and optionally add sprinkles for decoration.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Customize filling by adding chopped nuts or chocolate chips for extra flavor and texture.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Use parchment paper on baking sheets to prevent sticking and promote even baking.
- Chilling the dough is crucial to make rolling and cutting easier and to prevent spreading during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
