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Brown Sugar Pop Tart Cookies Recipe

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  • Author: admin
  • 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

Scale

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

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Glaze the Cookies: Once cookies are completely cool, drizzle the vanilla glaze over each cookie evenly using a spoon or a piping bag.
  15. Add Sprinkles (Optional): Immediately after glazing, sprinkle your favorite sprinkles over the glaze before it sets to add color and fun texture.
  16. 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.

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Find it online: https://fastcookingfun.com/brown-sugar-pop-tart-cookies-recipe/