These Brown Sugar Pop Tart Cookies are like a sweet hug for your taste buds! With a filling of yummy brown sugar and a flaky crust, they’re perfect for snack time or dessert.
What I love most is that these cookies remind me of childhood. They’re fun to make, and the smell while they bake is heavenly! Trust me, you’ll want to share…or not. 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for your cookies. If you’re gluten-free, swap it out for a 1-to-1 gluten-free baking flour, which works really well in cookie recipes.
Brown Sugar: Light brown sugar is preferred for its sweetness and moisture. If you run out, you can substitute granulated sugar; your cookies will still be delicious but a bit less chewy.
Unsalted Butter: This adds richness to the dough. If you need a dairy-free option, look for plant-based butter alternatives. They usually work just as well!
Heavy Cream or Milk: This liquid keeps your filling smooth. You can use almond milk or any non-dairy milk if you’re lactose intolerant or vegan.
Ground Cinnamon: While optional, it adds a nice warmth to the filling. If cinnamon isn’t your thing, you could also play around with nutmeg or leave it out altogether.
How do I make sure my cookies are perfectly sealed?
Sealing the edges of your pop tarts is key to keeping the filling inside while baking. Here’s how to do it right:
- Moisten the edges of the bottom dough rectangle lightly using water or an egg wash. This helps the top rectangle stick.
- Once you place the top rectangle on the filling, gently press down from the center outward, pushing out any air bubbles.
- Use a fork to crimp the edges firmly. This not only seals them well but adds a cute design!
Don’t rush this step; a good seal means less risk of your filling leaking out during baking. You’ll be glad you took the time!
What’s the best way to drizzle icing smoothly?
Getting the icing just right is important for that lovely finish. Here’s a simple guide:
- Mix powdered sugar with 2 tablespoons of milk and vanilla extract. It should be smooth and have a drizzle consistency.
- If it’s too thick, add more milk a little at a time until it loosens up.
- Transfer the icing to a zip-top bag, cut a small corner off, and drizzle over the cooled cookies for a controlled design.
Letting the cookies cool completely before icing is crucial to prevent it from melting off. You’ll have beautiful, tasty cookies in no time!
Brown Sugar Pop Tart Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Brown Sugar Filling:
- 1/2 cup light brown sugar, packed
- 1 tablespoon unsalted butter, melted
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon ground cinnamon (optional)
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pink and white sprinkles for decoration
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and 15-18 minutes to bake, plus a chilling time of at least 1 hour for the dough. After baking, let the cookies cool completely before decorating. All in all, you’re looking at around 2 hours from start to finish, including chilling time. A little patience pays off with these tasty treats!
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. In a large bowl, beat the softened butter and brown sugar together until it’s creamy and smooth. Add in the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Once mixed, divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
2. Make the Filling:
In a small bowl, stir together the brown sugar, melted butter, heavy cream, and optional cinnamon until it’s smooth and well blended. The filling should be thick enough to scoop easily. Set it aside while the dough chills.
3. Roll Out the Dough:
When you’re ready to bake, preheat your oven to 350°F (175°C). On a floured surface, roll out one half of the chilled dough to about 1/8-inch thickness. Use a sharp knife or a pizza cutter to cut the dough into rectangles that are roughly 3×4 inches. You should have enough shapes to create pairs for filling.
4. Fill the Pop Tarts:
On half of the rectangles you’ve cut, place a heaping teaspoon of the brown sugar filling in the center. Lightly moisten the edges of the rectangles with water, then place another rectangle on top. Press the edges together firmly to seal, using a fork to crimp the edges for a decorative touch.
5. Bake:
Transfer your filled cookies to a parchment-lined baking sheet. Bake them for 15-18 minutes, or until the edges turn a lovely golden brown. Once baked, allow them to cool completely on a wire rack before decorating.
6. Prepare the Icing:
In a medium bowl, mix together the powdered sugar, vanilla extract, and 2 tablespoons of milk until it’s smooth and easy to drizzle. If it’s too thick, you can add a bit more milk, one teaspoon at a time, until you achieve the desired consistency.
7. Decorate:
Once the cookies have cooled completely, drizzle the icing over them with a spoon or by using a zip-top bag with a small corner cut off for precision. Finish off by sprinkling with pink and white sprinkles. Let the icing set before serving your delicious Brown Sugar Pop Tart Cookies!
Enjoy the delightful combination of sweet, caramel-like filling inside a buttery cookie crust. Perfect for snacking, sharing, or just treating yourself!
Can I Use Light Brown Sugar Instead of Dark Brown Sugar?
Yes, light brown sugar is perfect for this recipe! It will give you a sweet and caramel-like flavor without being too strong—just like the dark brown sugar. Feel free to use whichever you have on hand!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and filling ahead of time. Just refrigerate them separately. The dough can be kept in the fridge for up to 3 days or frozen for a month. Thaw it overnight in the fridge before rolling it out and baking!
What Should I Do If My Icing is Too Thick?
If your icing is too thick to drizzle, simply add a little more milk, a teaspoon at a time, until you reach the desired consistency. The icing should be smooth and easy to drizzle without being runny.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them in an airtight bag for up to a month. Just make sure to let them thaw at room temperature before enjoying them again!
