Description
Brown Sugar Pop Tart Cookies are a delightful fusion of a classic breakfast pastry and a chewy cookie.
Ingredients
Scale
- 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)
Instructions
- In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a stand mixer with the paddle attachment, cream 1 cup softened unsalted butter with 1 cup packed brown sugar and ½ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until just combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined and no dry streaks remain. Form dough into two ½-inch thick discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
- In a small bowl, combine 1 cup brown sugar (for filling), 1 tablespoon cornstarch, and 1 teaspoon cinnamon. Stir well until thoroughly blended and forms a thick, paste-like consistency.
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Remove one disc of chilled dough. On a lightly floured surface, roll it out to about ⅛-inch thick. Using a sharp knife or pizza cutter, cut the dough into approximately 2×3 inch rectangles. Gather and re-chill any dough scraps before re-rolling.
- Lay half of your cut dough rectangles on the prepared baking sheets. Spoon about 1-1 ½ teaspoons of the cooled brown sugar cinnamon filling onto the center of each dough rectangle, leaving a small border.
- Carefully place a second dough rectangle directly on top of each filled rectangle. Gently press around the edges to seal. Then, using the tines of a fork, firmly crimp all four edges of each cookie.
- Poke 2-3 small holes in the top of each cookie with a skewer or knife tip. Brush the tops with 1 tablespoon milk (for brushing). Bake for 12-15 minutes, or until the edges are lightly golden brown and the tops appear set.
- Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
- In a medium bowl, whisk together 1 cup powdered sugar (for icing) and 2 tablespoons milk (for icing) until the glaze is smooth and lump-free. Adjust milk amount as needed for desired consistency.
- Once cookies are completely cool, spoon or spread the vanilla glaze generously over the top of each. Add colorful sprinkles immediately if desired. Let the glazed cookies sit on the wire rack for at least 15-30 minutes, or until the glaze has fully set.
Notes
- Refrigerating the dough is essential for better texture.
- Adjust the icing consistency by adding more or less milk.
- Colorful sprinkles add a fun touch.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Brown Sugar Pop Tart Cookies