Description
Brown Sugar Pop Tart Cookies are the perfect nostalgic treat, blending the cozy cinnamon brown sugar flavor of classic Pop-Tarts with the soft, chewy texture of bakery-style cookies. Filled with a gooey cinnamon center and topped with a sweet glaze, these cookies are ideal for dessert, breakfast treats, or cozy fall baking.
Ingredients
- For the cookie dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- For the filling:
- 3 tbsp unsalted butter, softened
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour
- For the glaze:
- ¾ cup powdered sugar
- ½ tsp ground cinnamon
- 1–2 tbsp milk (adjust for consistency)
Instructions
- Make the filling: Mix softened butter, brown sugar, cinnamon, and flour until smooth. Set aside.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Cream butter and sugars: Beat the butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla, mixing well.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture until a soft dough forms.
- Assemble cookies: Scoop dough, flatten half the portions, add a spoonful of filling, and top with another flattened portion. Seal the edges.
- Bake: Bake at 350°F (175°C) for 11–13 minutes or until edges are golden.
- Glaze: Let cookies cool. Whisk powdered sugar, cinnamon, and milk, then drizzle glaze over the cooled cookies.
Notes
- Add a pinch of nutmeg to the filling for deeper flavor.
- Use maple extract in the glaze for a cozy twist.
- Cookies can be stored at room temperature for up to 4 days.
- Reheat in microwave (10–15 sec) or oven at 300°F for 5 minutes.
- Dough can be chilled for easier shaping or made ahead up to 48 hours.
- Freeze baked, unglazed cookies for up to 2 months.
