Description
Delight in these indulgent Brown Sugar Pop Tart Cookies, a heavenly twist on classic pop tarts featuring a buttery, tender cookie exterior filled with a rich brown sugar cinnamon filling, topped with a sweet vanilla glaze and festive sprinkles. Perfect for a nostalgic treat or a special dessert to share.
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
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended. Set aside for later use.
- Cream Butter and Sugars: Using a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually Add Dry Ingredients: Slowly add the bowl of dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the dough tender.
- Chill the Dough: Divide the dough into two equal portions, flatten each into a disc shape. Wrap each disc tightly with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours, to firm up.
- Combine Filling Ingredients: In a medium bowl, mix together the brown sugar, softened butter, flour, milk, vanilla extract, ground cinnamon, and a pinch of salt until you achieve a smooth, paste-like consistency perfect for filling.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Roll Out the Dough: On a lightly floured surface, roll out one chilled dough disc to approximately 1/8 inch thickness. Use a 3-inch cookie cutter to cut out as many cookies as possible. Collect scraps to reroll and cut additional cookies.
- Assemble the Cookies: Arrange half of the cookie cutouts on prepared baking sheets. Spoon about 1 tablespoon of the brown sugar filling onto the center of each, leaving a small border around the edges free of filling.
- Top with Second Cookie: Roll out the second disc of chilled dough and cut out cookies similarly. Carefully place each cookie on top of the filled ones, pressing gently around the edges to seal. Crimp edges with a fork for a decorative finish and secure seal.
- Bake the Cookies: Bake the assembled cookies in the preheated oven for 8-10 minutes, or until the edges turn a light golden brown, indicating doneness.
- Cool the Cookies: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk one teaspoon at a time if needed to reach a drizzling consistency.
- Glaze the Cookies: Once the cookies are fully cooled, drizzle the vanilla glaze over each cookie evenly for a sweet finish.
- Add Sprinkles (Optional): Immediately after glazing, sprinkle your favorite colorful sprinkles on top before the glaze sets for added texture and festive appearance.
- Let the Glaze Set: Allow the glazed cookies to sit at room temperature for 30 minutes to 1 hour, letting the glaze fully harden before serving or storing.
Notes
- Do not overmix the dough once the dry ingredients are added to keep cookies tender and flaky.
- Chilling the dough is crucial for easy handling and preventing excessive spreading during baking.
- For best results, use room temperature eggs and butter to ensure proper creaming and dough consistency.
- You can substitute whole milk for regular milk in the filling and glaze if desired.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Use parchment paper or silicone baking mats on your baking sheets to prevent sticking and aid cleanup.
