Description
Brown sugar pop tart cookies offer a delightful, nostalgic twist on a classic treat with a buttery dough and sweet cinnamon-infused filling.
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)
Instructions
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer at medium speed until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Divide the dough into two equal portions, shape them into disks, wrap in plastic, and refrigerate for at least 1 hour.
- For the filling, combine brown sugar, cornstarch, and cinnamon in a small bowl.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out one disk of dough to a thickness of ¼ inch, then cut into 3×4 inch rectangles.
- Place about 1 tablespoon of filling in the center of each rectangle and cover it with another rectangle. Seal the edges by pressing.
- Brush the tops with milk and bake for 12-15 minutes until edges are golden.
- Allow cooling for 5 minutes on the sheets before transferring them to a wire rack.
- To make icing, whisk powdered sugar and 2 tablespoons of milk until smooth, adjusting if necessary. Drizzle over cooled cookies and add sprinkles if desired.
Notes
Allow dough to chill properly for better results and easy rolling. Feel free to customize the filling with other flavors.