Description
Brown Sugar Pop Tart Cookies: Irresistibly gooey treats made with brown sugar pop tarts, perfect for a quick and comforting crowd-pleaser.
Ingredients
Scale
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup packed brown sugar (dark or light will work, but dark provides richer flavor)
- 1½ teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- Step 1: Prepare the Cookie Dough In a medium bowl, whisk together the flour and salt. Set aside. In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium speed for 2-3 minutes until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Gradually add the flour mixture on low speed until just combined, being careful not to overmix. The dough should come together into a soft ball. Divide the dough in half, flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: Make the Brown Sugar Filling While the dough chills, prepare your filling. In a small bowl, combine the brown sugar, cinnamon, and flour. Stir in the melted butter until the mixture resembles wet sand and clumps together when pressed. Set aside at room temperature until ready to use. This filling is what gives the Brown Sugar Pop Tart Cookies their signature flavor, so don’t skimp on the cinnamon!
- Step 3: Shape the Cookies Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll one disc of dough to about ⅛-inch thickness. Using a knife or pastry cutter, cut the dough into 2½ x 3-inch rectangles. Transfer these rectangles to your prepared baking sheet, spacing them about 1 inch apart. Spoon about 1 tablespoon of the brown sugar filling onto each rectangle, leaving a ½-inch border around the edges.
- Step 4: Assemble and Seal Roll out the second disc of dough and cut into matching rectangles. Carefully place these on top of the filled cookies. Use your fingertips to gently press around the edges to seal, then create the characteristic crimped edge by pressing the tines of a fork all around the perimeter. Prick the top of each cookie a few times with the fork to allow steam to escape during baking. This step is essential for preventing your Brown Sugar Pop Tart Cookies from puffing up too much or bursting at the seams.
- Step 5: Bake and Glaze Bake the cookies for 12-15 minutes, or until the edges are just turning golden brown. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. While they’re cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. The consistency should be thick but pourable – add more milk or powdered sugar as needed to adjust. When the cookies are still slightly warm but not hot, drizzle or spread the glaze over the tops, and immediately add sprinkles if desired. Allow the glaze to set completely before serving your delicious Brown Sugar Pop Tart Cookies.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg