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Brown Sugar Pop Tart Cookies: The Ultimate Baking Guide Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 24 sandwiches
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the rich, buttery texture of a homemade cookie. Filled with a sweet brown sugar cinnamon paste and topped with a smooth vanilla glaze and colorful sprinkles, these sandwich cookies are perfect for a fun and delicious treat that takes about 2 hours 40 minutes to prepare and bake.

Ingredients

Scale

Cookie Dough

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Brown Sugar Filling

  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (57g) unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Vanilla Glaze

  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk, or more as needed
  • 1/2 teaspoon vanilla extract
  • Your favorite sprinkles for decorating

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  4. Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined. Avoid overmixing to keep the dough tender.
  5. Chill the Dough: Divide the dough into two equal halves, flatten each into a disc shape, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours to firm up.
  6. Combine Filling Ingredients: In a medium bowl, mix together the brown sugar, softened butter, flour, milk, vanilla extract, cinnamon, and a pinch of salt. Stir until smooth and paste-like.
  7. Preheat Oven and Prepare Baking Sheets: Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  8. Roll Out the Dough: On a lightly floured surface, roll out one disc of the chilled dough to about 1/8 inch thickness. Use a 3-inch round cookie cutter to cut out cookies. Reroll scraps as needed.
  9. Assemble the Cookies: Arrange half of the cookies on the baking sheets. Spoon approximately 1 tablespoon of the brown sugar filling onto the center of each cookie, leaving a small border around the edges.
  10. Top with Second Cookie: Roll out the second dough disc and cut out matching cookies. Carefully place one cookie on top of each filled cookie, gently pressing edges to seal. Optionally crimp edges with a fork for decoration and better sealing.
  11. Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges turn lightly golden brown.
  12. Cool the Cookies: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  13. Prepare the Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding milk one teaspoon at a time until desired glaze thickness is reached.
  14. Glaze the Cookies: Once fully cooled, drizzle or spread glaze over each cookie tops.
  15. Add Sprinkles (Optional): Immediately decorate each glazed cookie with your favorite sprinkles before the glaze sets.
  16. Let the Glaze Set: Allow the glaze to fully set, about 30 minutes to an hour, before serving or storing.

Notes

  • Chilling the dough is essential for easier handling and better cookie texture.
  • Do not overmix the dough once dry ingredients are added; this keeps cookies tender.
  • If glaze is too thick, add milk gradually; if too thin, add more powdered sugar.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a fun twist, experiment with different sprinkles or add a pinch of nutmeg to the filling.

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