Brown Sugar Pop Tart Cookies: A Delicious Twist on a Classic Treat
There’s something undeniably comforting about the smell of freshly baked cookies wafting through the kitchen. It brings back memories of childhood afternoons spent indulging in sweet treats—perhaps with a glass of milk or enjoyed on a sunny porch. Today, I’m excited to share a truly delightful recipe that merges nostalgia with a modern twist: Brown Sugar Pop Tart Cookies! These cookies are soft, tender, and filled with a rich, caramel-like brown sugar filling. If you’re searching for easy dessert ideas that will make your heart sing, look no further. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Family-Friendly: Involving kids in the kitchen is not just a great way to bond, but these Pop Tart Cookies are simple enough for young bakers to help with!
- Crowd-Pleasing: With their adorable shapes and sweet filling, these cookies are sure to impress at any gathering or bake sale, making them a popular choice for social events.
- Customizable: Feel free to jazz them up with sprinkles or even different types of filling! Get creative with flavors that cater to your family’s taste buds.
- Perfect for Any Season: Whether it’s a chilly fall day or a festive winter evening, these cookies are a cozy treat that fits any occasion.
- Quick and Easy: With a straightforward list of ingredients and minimal fuss, you’ll have fresh cookies ready in no time!
Ingredients You’ll Need for Brown Sugar Pop Tart Cookies: A Delicious Twist on a Classic Treat
- 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)
Step-by-Step Instructions
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In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will be our dry mixture.
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In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
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Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
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Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; we want a tender dough.
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Once the dough is formed, divide it into two equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
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While the dough is chilling, prepare the brown sugar filling. In a small bowl, combine the brown sugar, cornstarch, and cinnamon. Mix well until all the ingredients are evenly distributed. Set the filling aside.
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After the dough has chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Take one disk of dough out of the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thick.
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Using a sharp knife or a pizza cutter, cut the rolled-out dough into rectangles, approximately 3×4 inches. Aim for about 12 rectangles from each disk, giving you a total of 24 rectangles.
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Repeat the rolling and cutting process with the second disk of dough.
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Take one rectangle of dough and place about 1 tablespoon of the brown sugar filling in the center.
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Take another rectangle of dough and place it on top of the filled rectangle. Press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
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Repeat this process until all the rectangles are filled and assembled. Place the assembled cookies on the prepared baking sheets, leaving some space between each cookie.
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Brush the tops of the cookies with a little milk.
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Place the cookies in the preheated oven. Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
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After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Adjust the consistency with more milk if necessary.
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Drizzle the icing over the cooled cookies and add sprinkles if desired.
Delicious Variations to Try
- Chocolatey Delight: Add mini chocolate chips to the brown sugar filling for a rich, indulgent treat that chocolate lovers will adore.
- Nutty Bliss: Incorporate finely chopped pecans or walnuts into the filling to add a delightful crunch and nutty flavor to these cookies.
- Fruity Twist: Swap out the cinnamon for apple or pumpkin pie spice, or add in some finely chopped dried fruits like cranberries or apricots for a fruity surprise.
- Zesty Lemon Icing: For a refreshing twist, use lemon juice and zest in the icing instead of milk, and top with lemon zest sprinkles.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the dough and filling a day in advance. Just remember to keep the dough chilled until you’re ready to use it!
- Keeping It Fresh: Store any leftover cookies in an airtight container at room temperature for up to a week (if they last that long—you might find them hard to resist!).
- Slicing Tricks: Use a pizza cutter for cleaner cuts when slicing the dough into rectangles. It’s fast and gets the job done perfectly!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cookie
- Calories: 220
- Carbohydrates: 30g
- Sugar: 12g
- Fat: 10g
- Protein: 2g
- Sodium: 90mg
Frequently Asked Questions
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Can I make this ahead? Yes! Prepare the dough and filling a day before baking for an easy make-ahead dessert.
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Can I use different ingredients? Absolutely! Feel free to substitute sugars or add mix-ins that suit your taste.
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How do I store leftovers? Keep them in an airtight container at room temperature for up to a week.
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How long do they last? These cookies can last up to a week in an airtight container, but they’re so delicious, they might be gone much sooner!
Final Thoughts
Baking these Brown Sugar Pop Tart Cookies is like wrapping yourself in a warm cozy blanket on a chilly day—comforting, heartwarming, and oh-so-delicious! Whether enjoyed during family gatherings or simply on a quiet afternoon, these cookies are sure to bring joy to your kitchen. Don’t forget to save this recipe to your dessert board, so you have this delightful twist on a classic treat ready at your fingertips when you need a cozy pick-me-up!
Brown Sugar Pop Tart Cookies
Ingredients
Cookie Dough
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Brown Sugar Filling
- 1 cup brown sugar for filling
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
Icing
- 1 cup powdered sugar
- 2 tablespoons milk for icing
Others
- 1 tablespoon milk for brushing
- Sprinkles (optional) for decoration
Instructions
Preparation
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed for about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture and mix on low speed until just combined.
- Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the brown sugar filling by mixing brown sugar, cornstarch, and cinnamon in a small bowl.
Baking
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out a disk of chilled dough to about ¼ inch thick on a floured surface.
- Cut the rolled-out dough into rectangles, approximately 3×4 inches, yielding about 12 rectangles per disk.
- Place 1 tablespoon of brown sugar filling in the center of one rectangle, cover with another rectangle, and crimp the edges to seal.
- Repeat until all rectangles are filled. Space them on the baking sheets.
- Brush the tops of the cookies with milk.
- Bake for 12-15 minutes, or until edges are lightly golden and tops are set.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Icing
- Whisk together powdered sugar and milk until smooth; drizzle over cooled cookies and add sprinkles as desired.
