Print

Brown Sugar Pop Tart Cookies Recipe

Brown Sugar Pop Tart Cookies Recipe
Print Recipe

★★★★★

4.7 from 10 reviews

These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of cinnamon and brown sugar filling encased in tender, buttery cookie dough. Perfectly flaky and sweet, they are homemade treats that mimic classic pop tarts with the cozy warmth of cinnamon sugar, finished with a delicate powdered sugar glaze and optional sprinkles for a festive touch.

Ingredients

Scale

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

  1. Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using an electric mixer or a sturdy spatula until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and creamy.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to keep the dough tender.
  3. Prepare the Filling: In a small bowl, combine the brown sugar and cinnamon thoroughly to create a sweet and spicy filling. Set aside.
  4. Roll Out the Dough: Divide the dough into two equal portions for easier handling. On a floured surface, roll one portion of dough to about 1/4 inch thickness. Cut into rectangles approximately 3×4 inches using a knife or pizza cutter. Repeat with the second dough portion.
  5. Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place one dough rectangle down, add about one tablespoon of brown sugar cinnamon filling in the center, avoiding overfilling. Top with another dough rectangle and carefully seal the edges by pressing gently around the perimeter or crimping with a fork to lock in the filling. Repeat with remaining dough and filling. Place cookies on the prepared baking sheet leaving space between each.
  6. Bake: Bake the assembled cookies for 12-15 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  7. Prepare Icing and Decorate: Mix 1 cup powdered sugar with 1/4 cup milk, adding an additional 1-2 tablespoons of milk if needed to reach a drizzling consistency. Drizzle over cooled cookies and add sprinkles if desired. Allow icing to set before serving.

Notes

  • Do not overmix the dough to keep the cookies tender and flaky.
  • Make sure to seal the edges well to prevent the filling from leaking during baking.
  • You can store these cookies in an airtight container at room temperature for up to 3 days.
  • Optionally, freeze the cookie dough before rolling for easier handling.
  • For a dairy-free variation, substitute butter and milk with plant-based alternatives.

Nutrition

Keywords: Brown Sugar Pop Tart Cookies, Cinnamon Sugar Cookies, Homemade Pop Tarts, Sweet Cookie Fillings, Brown Sugar Cookies

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