Brown Sugar Pop Tart Cookies: A Delicious Twist on a Classic Treat Recipe
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4.9 from 42 reviews
Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts into a soft, chewy cookie form. These homemade treats feature a cinnamon brown sugar filling sandwiched between buttery cookie layers and topped with a sweet glaze and optional sprinkles, perfect for breakfast or dessert.
Total Time:35 minutes
Yield:24 cookies
Ingredients
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
Icing
1/4 cup milk
1 cup powdered sugar
1–2 tablespoons milk (for icing consistency)
Sprinkles (optional, for decoration)
Instructions
Cream Butter and Sugars: In a large bowl, cream the softened butter, packed brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Prepare Filling: In a small bowl, mix the brown sugar and cinnamon until well blended. Set aside.
Divide and Roll Dough: Split the dough into two equal portions. On a floured surface, roll out one portion to about 1/4 inch thickness.
Cut Dough into Rectangles: Cut the rolled dough into 3 by 4-inch rectangles. Repeat rolling and cutting with the second portion.
Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Assemble Cookies: Place one rectangle on the baking sheet, spoon about 1 tablespoon of the cinnamon brown sugar filling into the center, then cover with a second rectangle, sealing the edges carefully.
Bake: Repeat assembly for all cookies. Bake for 15 minutes or until the edges turn lightly golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prepare Icing: Mix the powdered sugar with 1 to 2 tablespoons of milk until smooth and pourable.
Glaze and Decorate: Drizzle the icing over the cooled cookies and add sprinkles if desired. Let the icing set before serving.
Notes
Ensure butter is softened to room temperature for easier creaming with sugars.
Do not overmix the dough once the flour is added to keep cookies tender.
Sealing the edges well helps prevent the filling from leaking during baking.
Adjust the milk in the icing to achieve desired drizzle consistency.
Sprinkles are optional but add a festive touch for presentation.
Store cookies in an airtight container at room temperature for up to 3 days.
