Brown Sugar Pop Tart Cookies Recipe

I just discovered the ultimate twist on a childhood favorite. With a softly baked texture filled with oozing brown sugar and cinnamon goodness, these cookies are pure nostalgic bliss. I love drizzling on that sweet pop tart icing. They are simple yet satisfying treats that instantly uplift my day indeed.

I love experimenting with flavors so I recently came up with my Brown Sugar Pop Tart Cookies. I started out by creaming together 1/2 cup unsalted butter, 1/2 cup packed brown sugar and 1/2 cup granulated sugar, which gives the cookie dough a rich, sweet taste.

I then mixed in a large egg and a teaspoon of vanilla extract for an extra layer of flavor. After adding 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder and a pinch of salt, I knew it was time to get creative with the filling.

I combined 1/2 cup brown sugar with a teaspoon ground cinnamon and 2 tablespoons melted unsalted butter to create a gooey center reminiscent of those classic Brown Sugar Pop Tarts. The icing, made from 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk, 1/2 teaspoon vanilla extract and a pinch of salt, really ties it all together.

Each bite is a treat that offers a soft cake-like texture with a nostalgic, home made taste reminiscent of Jul Kaka and delicious Baked Dessert Recipes. Nutritionally speaking, they are an indulgence high in energy thanks to the rich sugars and butter mix.

Why I Like this Recipe

I like this recipe for a few reasons. First, every time i bite into one i get this rush of nostalgia that makes me feel like a kid again, the flavor just takes me back to simpler days. Second, the cookie has this amazing balance of textures – the dough is soft and cake-like while the gooey brown sugar-cinnamon center adds a warm, spicy kick that i just cant get enough of. Third, i really appreciate how easy it is to whip up these homemade treats; even though the recipe has a few steps, its pretty straightforward and fun to make.

Every bite of these brown sugar pop tart cookies shows off a soft, cakey texture with a super gooey brown sugar-cinnamon filling. I love how the classic pop tart icing on top gives it a distinct old school vibe that totally reminds me of my childhood.

Ingredients

• Unsalted butter: Provides fats for tenderness and rich flavor, helping the cookies hold together well.
• Brown sugar: Adds a deep molasses sweetness and some carbs that really bring out the warm taste.
• Granulated sugar: Offers quick energy from carbs and makes the cookie dough sweet enough.
• Egg: Helps bind everything together while giving a little bit of protein to the mix.
• All-purpose flour: Mainly carbohydrates that gives the cookies their structure and hearty texture.
• Cinnamon: Contributes a warm, spicy note that really makes the filling pop with flavor.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar (for the cookie dough)
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• For the filling: 1/2 cup brown sugar
• For the filling: 1 teaspoon ground cinnamon
• For the filling: 2 tablespoons unsalted butter, melted
• For the icing: 1 1/2 cups powdered sugar
• For the icing: 2 to 3 tablespoons milk
• For the icing: 1/2 teaspoon vanilla extract
• For the icing: a pinch of salt
• For the icing: sprinkles (optional)

How to Make this

1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar and 1/2 cup granulated sugar until it’s creamed up, then mix in 1 large egg and 1 teaspoon vanilla extract.

3. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

4. Gradually blend the dry ingredients into the butter mixture until a soft dough forms.

5. In another small bowl, mix 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons melted unsalted butter for the filling.

6. Scoop out balls of dough (about a tablespoon each) onto your baking sheet, flatten them slightly, and press a small well into the center of each cookie.

7. Spoon a little bit of the brown sugar-cinnamon filling into each cookie well.

8. Bake the cookies for 10-12 minutes until the edges start to get golden, then let them cool completely on a rack.

9. For the icing, stir together 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth.

10. Drizzle the icing over the cooled cookies and sprinkle with sprinkles if you like, then enjoy your throw back treat.

Equipment Needed

1. Preheated oven (350°F) and a cookie sheet lined with parchment paper
2. A large bowl for creaming the butter and sugars
3. An electric mixer, or a hand whisk if you don’t have one
4. A medium bowl for whisking together the dry ingredients
5. A small bowl for mixing the brown sugar-cinnamon filling
6. Measuring cups and spoons to get all your ingredients right
7. A spoon or cookie scoop to portion out the dough
8. A small bowl or whisk to stir together your icing
9. A cooling rack to let the cookies cool completely

FAQ

• Q: Can I use salted butter instead of unsalted butter?
  A: Yes you can but be careful with the salt content in the rest of the recipe since salted butter might make the cookies too salty.
• Q: How do I get that gooey, Pop Tart like filling?
  A: The trick is to mix the brown sugar with butter and cinnamon evenly then spread it thinly so that when its baked it melts into a delicious caramel like layer.
• Q: Can I make these cookies ahead of time?
  A: Absolutely, you can prepare the dough up to a day in advance and keep it refrigerated or even freeze the unbaked cookies for later use.
• Q: What type of pan should I use for baking?
  A: Use a baking sheet lined with parchment paper to stop the cookies from sticking and to help them bake more evenly.
• Q: Can I add sprinkles to the icing?
  A: For sure, if you want extra fun and color you can add sprinkles once the icing is poured over the cookies, just keep in mind that they might melt a bit if its too warm.

Brown Sugar Pop Tart Cookies Recipe Substitutions and Variations

• Instead of unsalted butter, you could use margarine or even coconut oil if you need a dairy free option
• If you’re out of brown sugar for the cookie dough, try using dark brown sugar or a mix of white sugar and a bit of molasses
• You can swap a large egg with 1/4 cup unsweetened applesauce, this works well if you want a slightly chewier texture
• Don’t have vanilla extract? A couple drops of almond extract can do the trick but use a little less since it’s more intense
• If granulated sugar is not available, you can experiment with honey although you may need to reduce the other liquids a bit to keep the dough balanced

Pro Tips

1. Make sure your butter is really soft before you start mixing. Let it sit out at room temp so it blends better with the sugars and you dont end up with lumps in your dough.
2. Mix your dry ingredients into the butter mix really slowly. If you add them all at once, your cookie dough might turn out lumpy and heavy.
3. Keep a close eye on your cookies while they bake. They can change from just right to overdone super fast so check them a little earlier than the recipe suggests.
4. Let your cookies cool for a bit before you drizzle on that icing. That way, the glaze doesn’t slide off and it sets up nicely.