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If you have a sweet tooth and a love for nostalgic flavors, you are going to fall head over heels for this Brown Sugar Pop Tart Cookies Recipe. These sandwich cookies capture the whimsical charm of classic pop tarts but with a homemade, buttery cookie twist filled with a luscious cinnamon-brown sugar filling and topped with a glossy vanilla glaze and sprinkles. Every bite offers a perfect harmony of soft, chewy texture and warm caramelized sweetness that feels comforting and celebratory all at once. Whether you’re baking for a cozy afternoon treat or impressing friends at your next gathering, this recipe is sure to become one of your all-time favorites in your baking repertoire.
Ingredients You’ll Need
Don’t be intimidated by the list—these ingredients are wonderfully straightforward but play a vital role in delivering the perfect Brown Sugar Pop Tart Cookies Recipe. Each ingredient contributes to the cookie’s texture, flavor, or that irresistible golden color that makes these cookies shine.
- All-purpose flour: The backbone of our dough, giving structure and a tender crumb.
- Baking powder: Helps the cookies rise lightly, making them soft and fluffy.
- Baking soda: Adds a slight lift and balances acidity with the brown sugar.
- Salt: Enhances all flavors and balances the sweetness perfectly.
- Unsalted butter: Provides richness and a melt-in-the-mouth texture.
- Granulated sugar: Adds a clean sweetness and helps with the cookie’s crisp edges.
- Light brown sugar: Brings deep caramel notes and moisture for softness.
- Eggs: Bind everything together and give the dough structure.
- Vanilla extract: Infuses warm, fragrant flavor throughout.
- Cinnamon: Adds a subtle spice that elevates the brown sugar filling.
- Powdered sugar: Used in the glaze for a silky, sweet finish.
- Milk: Helps to create the right consistency in both filling and glaze.
- Sprinkles (optional): For that extra fun pop of color and texture on top.
How to Make Brown Sugar Pop Tart Cookies Recipe
Step 1: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. This ensures a uniform rise and seasoning in the dough, setting the stage for perfect cookies.
Step 2: Cream Butter and Sugars
Use a stand mixer or hand mixer to beat the unsalted butter with both the granulated and light brown sugar until the mixture turns light and fluffy, about 3 to 5 minutes. This aeration creates the tender crumb and glossy finish that makes these cookies irresistible.
Step 3: Add Eggs and Vanilla
Beat the eggs in one at a time, making sure each egg is fully incorporated before adding the next. Stir in vanilla extract to infuse the dough with that classic sweet warmth.
Step 4: Gradually Add Dry Ingredients
With the mixer on low speed, slowly add the flour mixture to the wet ingredients until just combined. Avoid overmixing to keep your cookies tender and soft rather than dense or tough.
Step 5: Chill the Dough
Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least one hour, ideally two. This chilling step is crucial as it firms the dough for easier rolling and helps the flavors develop.
Step 6: Combine Filling Ingredients
Mix together brown sugar, softened butter, flour, milk, vanilla extract, cinnamon, and a pinch of salt until smooth and pasty. This rich filling is the heart of the cookie, offering that signature sweet and spiced surprise inside every sandwich.
Step 7: Preheat Oven and Prepare Baking Sheets
Set your oven to 375°F (190°C). Line two baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick.
Step 8: Roll Out the Dough
On a lightly floured surface, roll one disc of dough to about 1/8 inch thickness. Use a 3-inch cookie cutter to cut out shapes. Don’t discard the scraps—reroll them to maximize your yield!
Step 9: Assemble the Cookies
Arrange half of the cut cookies on your prepared sheets. Spoon about 1 tablespoon of filling onto each, being careful to leave a border so the cookies can seal properly.
Step 10: Top with Second Cookie
Roll out the second disc of dough and cut out matching cookies. Place each one gently on top of the filled cookies, then press the edges together firmly. Use a fork to crimp the edges for a charming, secure seal.
Step 11: Bake the Cookies
Bake for 8 to 10 minutes or until edges just turn a light golden brown. Keep an eye on them to avoid overbaking, which can dry out these delicate treats.
Step 12: Cool the Cookies
Allow the cookies to cool for several minutes on the baking sheets before transferring to a wire rack. Cooling fully is essential before glazing to prevent the glaze from melting.
Step 13: Prepare the Glaze
Whisk powdered sugar, milk, and vanilla extract together until smooth. Adjust the consistency by adding milk one teaspoon at a time until you get a drizzling texture perfect for topping.
Step 14: Glaze the Cookies
Drizzle the glaze over each cooled cookie. This silky layer adds a luscious touch that enhances both flavor and visual appeal.
Step 15: Add Sprinkles (Optional)
While the glaze is still wet, sprinkle your favorite colorful sprinkles on top. This step not only adds fun but also an inviting texture contrast that will make these cookies a hit, especially with kids.
Step 16: Let the Glaze Set
Let the cookies rest at room temperature until the glaze sets completely, about 30 minutes to an hour. This finishing touch ensures the icing won’t be sticky to the touch and the cookies are ready to enjoy or store.
How to Serve Brown Sugar Pop Tart Cookies Recipe
Garnishes
Beyond sprinkles, consider draping a tiny drizzle of caramel or a dusting of cinnamon sugar for an inviting presentation. Fresh fruit slices, like strawberries or banana, can complement the caramel notes and add freshness on the side.
Side Dishes
These cookies pair beautifully with a cold glass of milk, hot coffee, or even chai tea. The warm spices in the cookies harmonize especially well with creamy or spiced drinks, creating a cozy indulgence.
Creative Ways to Present
Stack the cookies on a pretty plate tied with festive ribbon for gifting, or arrange them staggered on a rustic wooden board with small bowls of extra filling and glaze for an interactive treat bar. Mini cookie sandwiches served alongside vanilla ice cream make for a delightful dessert twist.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container at room temperature. They will stay fresh and chewy for up to one week, allowing you to savor the Brown Sugar Pop Tart Cookies Recipe experience over several days.
Freezing
You can freeze these cookies unglazed by wrapping them tightly in plastic wrap and then placing in an airtight freezer bag for up to 3 months. Add glaze and sprinkles after thawing for best results.
Reheating
Warm cookies slightly in the microwave for 10-15 seconds to soften up the filling and bring back that fresh-baked magic. Avoid heating too long or the glaze may lose its perfect texture.
FAQs
Can I use brown sugar instead of granulated sugar in the dough?
Yes, you can substitute all granulated sugar with brown sugar, but expect a softer cookie with a more intense molasses flavor. The original balance creates a perfect texture that is worth trying as written first.
Is it necessary to chill the dough?
Chilling the dough helps prevent spreading during baking and makes rolling easier, resulting in perfect cookie shapes and better texture.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend, but be aware the texture might change slightly. Choosing a blend designed for baking will yield the best results.
What can I use instead of sprinkles?
If you want a less sweet topping, try finely chopped nuts, crushed freeze-dried berries, or a light dusting of cinnamon sugar instead of sprinkles.
How long do these cookies stay fresh?
Stored properly in an airtight container, these cookies will stay fresh for up to a week, but they are so good, it’s unlikely they will last that long!
Final Thoughts
This Brown Sugar Pop Tart Cookies Recipe is a true labor of love that rewards you with nostalgia, warmth, and incredible flavor in every bite. It’s one of those recipes you’ll want to keep making and sharing because it brings so much joy. I can’t wait for you to try it and see how it becomes an instant favorite in your kitchen, too!
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Brown Sugar Pop Tart Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 20-24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Brown Sugar Pop Tart Cookies are a delightful twist on the classic pop tart, transformed into a delicious sandwich cookie filled with a sweet brown sugar cinnamon filling and topped with a smooth vanilla glaze. These cookies have a tender, buttery crust and a rich, gooey filling, perfect for satisfying your sweet tooth with a nostalgic flavor. Ideal for baking enthusiasts looking for a fun and flavorful treat, this recipe yields 20-24 cookies and guides you through every step from mixing the dough to decorating with sprinkles.
Ingredients
Cookie Dough
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Brown Sugar Filling
- 1 cup (200g) packed light brown sugar
- 1/4 cup (57g) unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Vanilla Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk, or more as needed
- 1/2 teaspoon vanilla extract
- Your favorite sprinkles for decorating
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate fully, then stir in the vanilla extract.
- Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet ingredients while mixing on low speed just until combined. Avoid overmixing to keep the dough tender.
- Chill the Dough: Divide the dough into two equal halves, flatten each into a disc shape, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours, to firm up the dough for easier rolling.
- Combine Filling Ingredients: In a medium bowl, combine the brown sugar, softened butter, flour, milk, vanilla extract, cinnamon, and a pinch of salt. Mix until the filling is smooth and paste-like, suitable for spreading.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Roll Out the Dough: On a lightly floured surface, roll out one chilled dough disc to about 1/8 inch thickness. Use a 3-inch cookie cutter to cut out cookies. Gather and reroll scraps to maximize cookie count.
- Assemble the Cookies: Arrange half of the cookie rounds on the prepared baking sheets. Spoon approximately 1 tablespoon of the brown sugar filling onto the center of each cookie, leaving about a 1/4-inch border around the edges.
- Top with Second Cookie: Roll out and cut the second dough disc similarly. Place these cookies on top of the filled cookies and gently press the edges together to seal. Use a fork to crimp edges decoratively and ensure the filling stays inside.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges turn a light golden brown. Monitor closely to prevent overbaking.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for several minutes before transferring to a wire rack to cool completely. This prevents breakage and maintains texture.
- Prepare the Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding milk one teaspoon at a time until desired drizzling texture is reached.
- Glaze the Cookies: Once cookies are completely cool, drizzle the vanilla glaze over each cookie evenly using a spoon or a piping bag.
- Add Sprinkles (Optional): Immediately after glazing, sprinkle your favorite sprinkles over the glaze before it sets to add color and fun texture.
- Let the Glaze Set: Allow the glaze to set at room temperature for 30 minutes to 1 hour, until firm to the touch, before serving or storing the cookies.
Notes
- Chilling the dough is essential to prevent spreading and to make rolling easier.
- Ensure cookies are fully cool before glazing to prevent the glaze from melting.
- You can substitute light brown sugar in the filling and dough with dark brown sugar for a deeper molasses flavor.
- Sprinkles are optional but add a festive touch perfect for celebrations or gifts.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
