Who doesn’t remember biting into a deliciously crisp yet soft pop tart, filled with sweet fruity goodness and topped with that signature glaze? Now, imagine reimagining that iconic treat into a cookie form! These Brown Sugar Pop Tart Cookies offer a delightful twist that not only encapsulates the nostalgic flavor of pop tarts but also introduces a chewy, cookie-like texture that is utterly indulgent. Whether you’re gathering for a weekend brunch, looking for a fun baking project with the kids, or simply satisfying a sweet tooth, this recipe is sure to please!

Reasons to Try It

Why make these cookies, you ask? Well, there are plenty of compelling reasons! Firstly, they combine the beloved taste of brown sugar and cinnamon in a fun cookie format that adds a little whimsy to your dessert table. They’re incredibly easy to whip up, making them a great last-minute treat or a delightful addition to any gathering. Kids love them, and they also serve as a perfect canvas for personalized decorations—use colorful sprinkles or different icings to suit any occasion. Plus, this recipe uses simple ingredients that you likely already have in your pantry, making it both budget-friendly and convenient.

“These cookies are a game-changer! They taste just like a pop tart but with a chewy, cookie twist. My kids couldn’t get enough of them!”

Preparing Brown Sugar Pop Tart Cookies: A Delicious Twist on a Classic Treat

Now, let’s break down how to create these delightful cookies. With a simple mix of ingredients, some chilling time for the dough, and a little bit of creativity in the decoration phase, you’ll find that making these treats at home is a fulfilling experience. The steps are straightforward, and I promise the rewards are worth every minute spent in the kitchen.

What You’ll Need

To get started on your Brown Sugar Pop Tart Cookies, gather the following ingredients:

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup brown sugar (for filling)
1 tablespoon cornstarch
1 teaspoon cinnamon
1 tablespoon milk (for brushing)
1 cup powdered sugar (for icing)
2 tablespoons milk (for icing)
Sprinkles (optional, for decoration)

Feel free to substitute any ingredients as needed; for example, you can use coconut oil for a dairy-free option or swap in whole wheat flour for added fiber!

Step-by-Step Instructions

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
Incorporate the eggs one at a time, making sure each is fully mixed in before adding the next. Stir in the vanilla extract until it’s evenly combined.
Gradually add the dry mixture to the wet mixture. Mix on low speed until everything is just combined—be careful not to overmix, as we want to keep the cookies tender.
Once the dough is formed, divide it into two equal portions. Shape them into disks, wrap them in plastic wrap, and refrigerate for at least 1 hour.
While the dough is cooling, prepare the brown sugar filling by mixing the brown sugar, cornstarch, and cinnamon in a small bowl. Set it aside.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper after the dough has chilled.
Roll out one disk of dough on a lightly floured surface to about ¼ inch thick. Cut it into rectangles (approximately 3×4 inches) to create about 12 rectangles per disk.
For each cookie, place about 1 tablespoon of the brown sugar filling in the center of one rectangle. Place another rectangle on top and press the edges together to seal. Use a fork to crimp the edges for an appealing finish.
Repeat until all cookies are assembled, leaving space between each on the baking sheets.
Brush the tops lightly with milk before baking for 12-15 minutes, or until the edges are golden and the tops are set.
Let them cool for 5 minutes on the sheets before moving them to a wire rack to cool completely.
Make the icing by whisking together powdered sugar and 2 tablespoons of milk until smooth. Drizzle this over the cooled cookies and sprinkle with decorations if desired.

Best Ways to Enjoy It

These cookies are perfect on their own, but you can elevate the experience by serving them alongside a warm cup of coffee, tea, or even a glass of milk. You can also pair them with some fresh fruit or whipped cream for a more decadent dessert. Try a scoop of vanilla ice cream on top for a truly indulgent treat!

How to Store & Freeze

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to save them for later, these cookies freeze beautifully! Just layer them between parchment paper in a freezer-safe container, and they’ll be good for up to three months. When you’re ready to enjoy, let them thaw at room temperature, or pop them into the microwave for just a few seconds to warm them back up.

Helpful Cooking Tips

Chill Your Dough: Don’t skip the chilling step—it’s crucial for preventing the cookies from spreading too much during baking.
Watch the Baking Time: Keep an eye on the cookies as they bake since ovens can vary. You want that perfect light-golden edge!
Decorate Creatively: Encourage your kids to get involved in decorating with different colored icing and sprinkles, making it a fun family activity!

Creative Twists

Looking to mix things up? Consider adding different spices like nutmeg for a seasonal twist, or try incorporating chocolate chips into the dough. Should you want a fruity version, swap out the brown sugar filling for your favorite jam or pie filling. The possibilities are endless!

Common Questions

Can I use a different kind of sugar for the filling?
Absolutely! You could use white granulated sugar, but the flavor will change slightly. Brown sugar enhances the caramel notes in the filling.
How long does it take to chill the dough?
Chilling the dough for at least an hour is recommended, but if you’re in a hurry, 30 minutes will suffice.
Can I freeze the cookie dough?
Yes! You can roll out the dough before slicing it and freeze the cookie shapes. Just thaw in the fridge before baking.

Now you’re all set to make these delightful Brown Sugar Pop Tart Cookies! With their nostalgic flavors and enticing sweetness, they’re sure to become a favorite treat in your home. Enjoy the baking adventure!

Brown Sugar Pop Tart Cookies

These Brown Sugar Pop Tart Cookies combine the beloved flavors of pop tarts with a chewy cookie texture, making them a delightful treat for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 1 15

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 120 kcal

Ingredients

For the cookie dough

2.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
0.5 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the filling

1 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon

For the icing and decoration

1 cup powdered sugar
2 tablespoons milk for icing
1 tablespoon milk for brushing
Sprinkles optional, for decoration

Instructions

Preparation

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract until evenly combined.
Gradually add the dry mixture to the wet mixture and mix on low speed until just combined—do not overmix.
Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Filling Preparation

While the dough is cooling, prepare the filling by mixing the brown sugar, cornstarch, and cinnamon in a small bowl. Set it aside.

Baking

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Roll out one disk of dough to about ¼ inch thick on a lightly floured surface and cut into rectangles (approximately 3x4 inches) to create about 12 rectangles.
Place about 1 tablespoon of the brown sugar filling in the center of one rectangle, cover with another rectangle, and press the edges together to seal. Crimp the edges with a fork for an appealing finish.
Repeat until all cookies are assembled, leaving space between each on the baking sheets.
Brush the tops lightly with milk before baking for 12-15 minutes, until golden at the edges and set on top.
Let cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Icing

Make the icing by whisking together the powdered sugar and milk until smooth. Drizzle this over the cooled cookies and decorate with sprinkles if desired.

Notes

To keep cookies fresh, store in an airtight container at room temperature for up to a week. They freeze beautifully for up to three months; layer between parchment paper in a freezer-safe container.

Keyword Baking, Brown Sugar Pop Tart Cookies, Cookies, Dessert, Sweet Treats