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Brown Sugar Pop Tart Cookies: The Ultimate Recipe Guide Recipe

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  • Author: admin
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 57 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Sugar Pop Tart Cookies deliver the nostalgic flavors of classic pop tarts in a soft, chewy cookie form, stuffed with a rich brown sugar-cinnamon filling and finished with a sweet vanilla glaze and festive sprinkles. Perfect for a cozy treat or a fun dessert to share, this recipe guides you through making tender cookie dough, a luscious filling, and a delicate glaze that comes together in under two hours to create 24 delightful cookies.

Ingredients

Scale

Cookie Dough

  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Brown Sugar Filling

  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Vanilla Glaze

  • 2 cups powdered sugar
  • 4-6 tablespoons milk, or more as needed
  • ½ teaspoon vanilla extract

Decoration

  • Your favorite sprinkles for decorating

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to create a uniform dry mixture. Set aside for later use.
  2. Cream Butter and Sugars: Using a stand mixer or hand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes. This creates a smooth and aerated base for your dough.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract to infuse the dough with flavor.
  4. Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough, which can make cookies tough.
  5. Chill the Dough: Divide the dough in half and shape each half into a flattened disc. Wrap each tightly with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours, allowing the dough to firm up for easier handling.
  6. Combine Filling Ingredients: In a medium bowl, mix the softened butter, brown sugar, flour, milk, cinnamon, and salt until the filling is smooth and creamy, perfect for spreading.
  7. Adjust Consistency (if needed): If the filling is too thick, add milk a teaspoon at a time until spreadable. If it’s too thin, add flour in small increments until it firms up.
  8. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  9. Roll Out the Dough: On a floured surface, roll out one disc of dough to about â…›-inch thickness. Cut out cookies using a 3-inch round or rectangular cutter and space them about an inch apart on the baking sheets.
  10. Repeat with Second Dough Disc: Roll and cut the second dough disc to create the tops for the pop tart cookies.
  11. Apply Filling: Spread a thin layer of the brown sugar filling onto half of the cookies, leaving a small border around the edges to seal later.
  12. Top with Second Cookie: Gently place the corresponding second cookie (top) over each filled cookie, aligning edges carefully to ensure a neat seal.
  13. Seal the Edges: Use a fork to press down and crimp the edges of the cookies, sealing the filling inside and preventing leaks during baking.
  14. Poke Holes (Important!): Use a toothpick or skewer to poke small holes in the top cookie to allow steam to escape and prevent the cookies from puffing excessively.
  15. Bake: Bake the cookies on the prepared sheets for 10-12 minutes, or until the edges turn a light golden brown, indicating doneness.
  16. Cool: Let the cookies rest on the baking sheets for a few minutes before transferring them to a wire rack to cool completely to room temperature.
  17. Prepare the Glaze: Whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Add milk a tablespoon at a time to adjust the glaze to your desired pouring consistency.
  18. Glaze the Cookies: Once completely cooled, drizzle or spread the vanilla glaze over the top of each cookie.
  19. Add Sprinkles (Optional): Immediately after glazing, sprinkle your favorite sprinkles over the icing before it sets for a festive touch.
  20. Let the Glaze Set: Allow the glaze to firm up completely at room temperature for 30 minutes to an hour before serving or storing to prevent smudging.

Notes

  • Chilling the dough is essential for easy rolling and shaping; don’t skip or shorten this step.
  • Use softened butter for both the dough and filling to ensure smooth mixing and the best texture.
  • If you prefer a stronger cinnamon flavor, feel free to increase the cinnamon in the filling slightly.
  • The small holes poked in the top cookies help avoid steam buildup during baking which keeps your cookies flat and neat.
  • Customize your sprinkles to match the occasion or season for a personalized touch.
  • Store these cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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