Description
These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the ease of cookie baking. Featuring a tender, buttery dough filled with a sweet cinnamon brown sugar filling, these cookies are finished with a smooth powdered sugar icing and optional sprinkles for a fun, festive look. Perfect for an indulgent dessert or a sweet snack, they offer a delightful balance of soft textures and warm flavors.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 cup milk
Icing
- 1 cup powdered sugar
- 1–2 tablespoons milk (to adjust consistency)
- Sprinkles (optional, for decoration)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Make the Filling: In a small bowl, combine the brown sugar, cinnamon, and milk to create a thick filling mixture. Stir until the sugar and cinnamon are evenly moistened by the milk, forming a spreadable paste-like consistency.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). On a floured surface, roll out half of the chilled dough to about 1/8 inch thickness. Cut into rectangular shapes, approximately 3×4 inches. Spread a spoonful of the brown sugar cinnamon filling onto each rectangle, leaving space around edges. Roll out the remaining dough and cut matching rectangles. Place these on top of the filled dough pieces and gently press the edges together to seal the filling inside. You can crimp edges with a fork for a classic tart look.
- Bake the Cookies: Line a baking sheet with parchment paper. Transfer the assembled cookies onto the prepared sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown. Remove from the oven and allow the cookies to cool completely on a wire rack before icing.
- Prepare the Icing and Decorate: In a bowl, whisk the powdered sugar with 1 tablespoon of milk, adding more milk slowly until the icing reaches a smooth, spreadable consistency. Once the cookies are completely cooled, spread the icing on top of each cookie. Sprinkle with optional colorful sprinkles if desired. Allow the icing to set for about 20 minutes before serving.
Notes
- Chilling the dough helps prevent spreading during baking and makes rolling easier.
- Ensure the filling is not too runny to avoid leaking during baking.
- Use parchment paper or silicone mats to prevent cookies from sticking to the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a firmer icing, reduce the milk slightly; add more milk for a thinner glaze.
Keywords: Brown Sugar Cookies, Pop Tart Cookies, Cinnamon Filling Cookies, Homemade Iced Cookies, Dessert Cookies