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Brown Sugar Pop Tart Cookies

Sweet and Chewy Brown Sugar Pop Tart Cookies to Savor

Indulge in these nostalgic Brown Sugar Pop Tart Cookies, a delightful homemade twist on classic pastries.
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Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 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.
For the Filling
  • 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!
For Brushing and Icing
  • 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.

Equipment

  • Mixing bowl
  • Mixer
  • baking sheet
  • Parchment paper
  • Rolling Pin
  • sharp knife
  • Fork

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a mixer, cream butter with brown sugar and granulated sugar until fluffy. Add eggs and vanilla, mixing until combined. Gradually add dry ingredients until just incorporated, divide into two disks, wrap, and refrigerate for 1 hour.
  2. In a small bowl, combine brown sugar, cornstarch, and cinnamon for filling. Mix until evenly blended and set aside.
  3. Preheat oven to 350°F (175°C). Roll out a disk of dough to ¼ inch thick. Cut into 3x4 inch rectangles. Repeat with second disk.
  4. Spoon about 1 tablespoon of filling onto half the rectangles. Cover with remaining rectangles and seal with a fork. Brush tops with milk.
  5. Bake for 12-15 minutes until golden brown. Cool on the baking sheet.
  6. Whisk together powdered sugar and milk for icing. Drizzle over cooled cookies and sprinkle with colorful sprinkles.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Refrigerating the dough is crucial to prevent spreading while baking. Store cookies in an airtight container at room temperature for up to 1 week.

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