Description
These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the delightful texture of homemade cookies. Filled with a cinnamon-spiced brown sugar filling and topped with a sweet vanilla glaze and sprinkles, these sandwich cookies are perfect for dessert, snacks, or special occasions. This detailed recipe guide walks you through making tender cookie dough, a luscious filling, and a smooth glaze for an irresistible treat.
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 (optional)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to incorporate all dry ingredients evenly.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream softened butter with granulated sugar and brown sugar until light and fluffy, about 3-5 minutes. Scrape down sides to ensure even mixing.
- Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract for flavor.
- Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients while mixing on low speed, just until combined, avoiding overmixing to maintain tender texture.
- Chill the Dough: Divide dough into two halves, flatten each into a disc, wrap in plastic wrap tightly, and refrigerate for at least 1 hour, preferably 2 hours for easier rolling and better texture.
- Combine Filling Ingredients: Mix brown sugar, softened butter, flour, milk, vanilla extract, cinnamon, and salt in a medium bowl until smooth paste-like consistency is achieved, forming the sweet filling.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Roll Out the Dough: On a lightly floured surface, roll one disc of chilled dough to about 1/8 inch thickness. Use a 3-inch cookie cutter to cut out cookies, reroll scraps for more cutouts.
- Assemble the Cookies: Place half the cut cookies on baking sheets. Spoon about 1 tablespoon of filling onto the center of each cookie, leaving a small border around edges to seal.
- Top with Second Cookie: Roll out second dough disc, cut cookies, and place each on top of filled cookies. Gently press edges to seal, optionally crimp edges with fork for decoration and secure closure.
- Bake the Cookies: Bake for 8-10 minutes until edges turn lightly golden brown, indicating they are fully baked but still tender.
- Cool the Cookies: Allow cookies to cool on baking sheets for a few minutes then transfer to wire racks to cool completely before glazing.
- Prepare the Glaze: Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust milk by adding 1 teaspoon at a time to reach desired glaze consistency.
- Glaze the Cookies: Once cookies are fully cooled, drizzle glaze over each cookie evenly for sweetness and a beautiful finish.
- Add Sprinkles (Optional): Immediately decorate with your favorite sprinkles before the glaze sets to add color and fun texture.
- Let the Glaze Set: Allow glaze to set completely, about 30 minutes to 1 hour, before serving or storing to avoid smudging.
Notes
- Chilling dough is essential for easier handling and to prevent spreading during baking.
- Do not overmix dough to keep cookies tender and soft.
- If glaze is too thick, add milk gradually; if too thin, add more powdered sugar.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These cookies freeze well both before and after baking; thaw before glazing if frozen baked cookies.
