Sweet and Chewy Brown Sugar Pop Tart Cookies to Savor Recipe

Introduction

These Sweet and Chewy Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with a homemade cookie twist. Soft, flaky, and filled with a cinnamon-spiced brown sugar filling, they’re perfect for a cozy treat any time of day.

Ingredients

• 2 cups all-purpose flour (Consider whole wheat flour for a healthier option.)
• 1 teaspoon baking powder (Helps cookies rise slightly for a fluffy texture.)
• 1 teaspoon baking soda (Contributes to the cookie’s browning and delightful texture.)
• ½ teaspoon salt (Enhances sweetness; substitute with sea salt if preferred.)
• 1 cup unsalted butter (softened) (Make sure it’s at room temperature for easy mixing.)
• 1 cup brown sugar (packed) (You can opt for light or dark brown sugar.)
• ½ cup granulated sugar (Dare to try coconut sugar for a crisper texture!)
• 2 large eggs (Important for binding; substitute with flaxseed meal for a vegan option.)
• 1 teaspoon vanilla extract (Pure vanilla works best for flavor.)
• ½ cup brown sugar (for filling) (Provides delightful sweetness.)
• 2 tablespoons cornstarch (Helps thicken the filling.)
• 1 teaspoon cinnamon (Feel free to adjust to your taste!)
• Milk for brushing (Any milk or plant-based alternative works.)
• 1 cup powdered sugar (for icing) (Can be flavored with vanilla or stevia for a lighter option.)
• 2-3 tablespoons milk (for icing) (Helps achieve desired icing consistency.)
• Sprinkles (optional) (Fun, colorful decoration.)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
2. Step 2: In a mixer, cream the softened butter with brown sugar and granulated sugar until fluffy and light.
3. Step 3: Add the eggs and vanilla extract to the creamed mixture, mixing until fully incorporated.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for 1 hour.
5. Step 5: Meanwhile, in a small bowl, combine the brown sugar, cornstarch, and cinnamon for the filling. Mix well and set aside.
6. Step 6: Preheat the oven to 350°F (175°C). Roll out one disk of dough to about ¼ inch thick and cut into 3×4 inch rectangles. Repeat with the second disk.
7. Step 7: Place about 1 tablespoon of the filling onto half of the rectangles. Cover each with a plain rectangle and press the edges together with a fork to seal.
8. Step 8: Brush the tops of the cookies with milk to help them brown and create a shiny finish.
9. Step 9: Bake the cookies for 12 to 15 minutes, or until golden brown. Let them cool completely on the baking sheet.
10. Step 10: Whisk together the powdered sugar and 2-3 tablespoons milk until smooth to make the icing. Drizzle over the cooled cookies and add sprinkles if desired.

Tips & Variations

• For a vegan option, replace eggs with flaxseed meal mixed with water and use plant-based butter and milk alternatives.
• Try adding a pinch of nutmeg or cardamom to the filling for extra warmth and spice.
• Use dark brown sugar in the filling for a richer molasses flavor.
• If you prefer a thicker icing, reduce the milk slightly; add more milk if you want it thinner for drizzling.
• Store dough disks in the freezer if you want to bake fresh cookies later; thaw in the fridge before rolling out.

Storage

Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. To reheat, allow frozen cookies to thaw at room temperature, and warm briefly in a low oven if desired to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that all other ingredients are also gluten-free.

How do I prevent the filling from leaking out during baking?

Make sure to seal the edges of the cookies firmly using a fork or your fingers. Refrigerating the dough before assembly helps it hold its shape better while baking.

Sweet and Chewy Brown Sugar Pop Tart Cookies to Savor Recipe

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★★★★★

4.6 from 58 reviews

These Sweet and Chewy Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with a soft, chewy cookie texture. Filled with a cinnamon-spiced brown sugar mixture and topped with a delicate vanilla glaze and optional sprinkles, these cookies are perfect for a comforting treat or an indulgent snack.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (Consider whole wheat flour for a healthier option.)
• 1 teaspoon baking powder (Helps cookies rise slightly for a fluffy texture.)
• 1 teaspoon baking soda (Contributes to the cookie’s browning and delightful texture.)
• ½ teaspoon salt (Enhances sweetness; substitute with sea salt if preferred.)

Wet Ingredients

• 1 cup unsalted butter (softened) (Make sure it’s at room temperature for easy mixing.)
• 1 cup brown sugar (packed) (You can opt for light or dark brown sugar.)
• ½ cup granulated sugar (Dare to try coconut sugar for a crisper texture!)
• 2 large eggs (Important for binding; substitute with flaxseed meal for a vegan option.)
• 1 teaspoon vanilla extract (Pure vanilla works best for flavor.)
• Milk for brushing (Any milk or plant-based alternative works.)

Filling Ingredients

• ½ cup brown sugar (for filling) (Provides delightful sweetness.)
• 2 tablespoons cornstarch (Helps thicken the filling.)
• 1 teaspoon cinnamon (Feel free to adjust to your taste!)

Icing Ingredients

• 1 cup powdered sugar (for icing) (Can be flavored with vanilla or stevia for a lighter option.)
• 2–3 tablespoons milk (for icing) (Helps achieve desired icing consistency.)
• Sprinkles (optional) (Fun, colorful decoration.)

Instructions

1. Prepare Dry Mix: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt to evenly distribute the leavening agents and salt.
2. Cream Butter and Sugars: In a stand mixer or large bowl, cream together 1 cup softened unsalted butter, 1 cup packed brown sugar, and ½ cup granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
3. Add Eggs and Vanilla: Beat in 2 large eggs one at a time to bind the dough, followed by 1 teaspoon pure vanilla extract for flavor, mixing until combined.
4. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing just until incorporated to avoid overworking the dough, which can lead to toughness.
5. Chill the Dough: Divide the dough into two equal disks, wrap them tightly in plastic wrap, and refrigerate for 1 hour to firm up, making it easier to roll out.
6. Prepare Filling: In a small bowl, combine ½ cup brown sugar, 2 tablespoons cornstarch, and 1 teaspoon cinnamon. Mix well to create a smooth, thick filling mixture and set aside.
7. Preheat Oven and Roll Dough: Preheat your oven to 350°F (175°C). On a floured surface, roll out one disk of dough to about ¼ inch thickness. Using a knife or cookie cutter, cut the dough into 3×4 inch rectangles. Repeat with second disk.
8. Assemble Cookies: Place half of the rectangles on a baking sheet lined with parchment paper. Spoon about 1 tablespoon of the cinnamon-brown sugar filling onto each. Cover each with a remaining rectangle and seal the edges by pressing with a fork to prevent filling leakage.
9. Brush and Bake: Lightly brush the tops of the cookies with milk to promote browning and sheen. Bake in the preheated oven for 12-15 minutes or until golden brown and set.
10. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet to firm up, about 10 minutes.
11. Prepare Icing and Decorate: In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons milk until smooth to form a drizzle consistency. Drizzle icing over cooled cookies and add sprinkles if desired for a festive touch.

Notes

• For a healthier option, substitute whole wheat flour for all-purpose flour.
• Light or dark brown sugar can be used depending on desired depth of flavor.
• To make these cookies vegan, substitute eggs with flaxseed meal mixed with water and use plant-based butter and milk.
• Ensure butter is softened to room temperature for easier creaming and better texture.
• Chilling the dough is essential for easier handling and prevents spreading during baking.
• Use a fork to seal edges well to avoid the filling leaking out while baking.
• Adjust cinnamon to taste for a more or less spiced filling.
• Store cookies in an airtight container for up to 5 days at room temperature.

Keywords: brown sugar cookies, pop tart cookies, chewy cookies, cinnamon filling, homemade cookies, sweet treats, dessert recipes