Get ready to fall in love with your new favorite treat: these incredible Brown Sugar Pop Tart Cookies. We’ve captured the nostalgic, comforting flavor of brown sugar cinnamon Pop-Tarts and packed it into a soft, chewy cookie. This recipe is surprisingly simple, delivering that iconic gooey center and sweet, frosted topping you crave.
If you’re looking for a dessert that’s a guaranteed crowd-pleaser, this is it. Perfect for bake sales, after-school snacks, or just a cozy evening, these cookies are pure happiness. They are the perfect blend of a classic sugar cookie and a warm cinnamon pastry.
Why This Brown Sugar Pop Tart Cookie Recipe is a Must-Try
You’ll adore this recipe because it’s both straightforward and utterly delicious. We’ve eliminated complicated steps to create a foolproof guide to the perfect Pop Tart cookie.
- Authentic Flavor: The rich, molasses-y goodness of dark brown sugar and warm cinnamon creates a filling that tastes just like the real deal.
- Perfect Texture: We’ll show you how to get a cookie that’s soft and tender, not dry or cakey, with that signature gooey middle.
- Simple Ingredients: You likely have everything you need in your pantry already. No special trips to the store required!
- So Easy to Make: With clear, step-by-step instructions, even beginner bakers can master these impressive treats.
The Essential Ingredients for Perfect Pop Tart Cookies
This recipe uses simple, high-quality ingredients to achieve its signature flavor and texture. Here’s what you’ll need to gather.
For the Cookie Dough
- All-Purpose Flour: Provides the structure for our soft cookies.
- Unsalted Butter: Make sure it’s softened to room temperature for a smooth, creamy dough.
- Granulated Sugar: Sweetens the dough and works with the butter to create a tender crumb.
- Egg: Acts as a binder, holding everything together.
- Vanilla Extract: Adds a layer of warm, aromatic flavor.
- Baking Powder: Gives the cookies a slight lift, keeping them soft.
- Salt: Balances the sweetness perfectly.
For the Brown Sugar Cinnamon Filling
- Dark Brown Sugar: The star of the show! Dark brown sugar has more molasses, giving you that deep, authentic Pop-Tart flavor.
- All-Purpose Flour: Helps thicken the filling so it doesn’t ooze out during baking.
- Cinnamon: Provides that classic warm spice.
- Melted Butter: Binds the filling ingredients together into a delicious, paste-like consistency.
For the Simple Vanilla Icing
- Powdered Sugar: Dissolves easily for a perfectly smooth glaze.
- Milk or Cream: Thins the icing to the ideal drizzling consistency.
- Vanilla Extract: Complements the cookie and filling flavors.
Step-by-Step Instructions: Making Your Brown Sugar Pop Tart Cookies
Follow these simple steps to create your own batch of irresistible copycat cookies. We’ll walk you through every stage, from mixing the dough to that final, sweet glaze.
Step 1: Make the Cookie Dough
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until just combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix. Shape the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 60 minutes. This is a crucial step to prevent spreading!
Step 2: Prepare the Cinnamon Filling
While the dough chills, prepare the filling. In a small bowl, combine the dark brown sugar, flour, and cinnamon. Pour in the melted butter and stir until a thick, crumbly paste forms. Set this aside.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly flour your work surface and roll out the chilled dough to about 1/4-inch thickness. Use a rectangular cookie cutter (about 2×3 inches) to cut out an even number of shapes. On half of the rectangles, spread about a teaspoon of the brown sugar filling, leaving a small border around the edges. Brush the edges with a little water, then place a second cookie rectangle on top. Gently press the edges to seal, and use the tines of a fork to crimp them securely. This ensures the delicious filling stays inside.
Step 4: Bake to Golden Perfection
Carefully transfer the assembled cookies to your prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Allowing them to cool fully is essential before icing.
Step 5: Whip Up the Icing
Once the cookies are completely cool, it’s time to glaze them. In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more as needed), and vanilla extract until you have a smooth, pourable icing. Drizzle or spread the icing over each cookie. Add sprinkles immediately if you desire!
Pro Tips for Nailing the Perfect Texture and Flavor
Want to make your Brown Sugar Pop Tart Cookies even better? Follow these expert tips.
- Don’t Skip the Chill: Chilling the dough is mandatory! It solidifies the butter, which prevents the cookies from spreading too thin during baking and ensures a soft, chewy texture.
- Seal the Edges Well: A good seal is the key to keeping the gooey filling inside. Crimping with a fork works wonders.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack the flour, resulting in dry cookies.
- Cool Completely: Don’t rush to ice the cookies. If they are even slightly warm, the icing will melt and run right off.
Creative Variations to Try
While the classic is hard to beat, you can easily customize these cookies. Try adding a pinch of nutmeg to the filling for extra warmth, or mix in finely chopped pecans for a bit of crunch. For a fruity twist, a small dollop of strawberry jam alongside the brown sugar filling is divine.
How to Store Your Homemade Pop Tart Cookies
Store your cookies in an airtight container at room temperature for up to 4 days. If you stack them, place a piece of parchment paper between the layers to prevent the icing from sticking. You can also freeze the un-iced cookies for up to 3 months.
Frequently Asked Questions
Absolutely! You can prepare the dough and keep it refrigerated for up to 3 days. Just make sure it’s tightly wrapped in plastic wrap to prevent it from drying out.
Yes! While the brown sugar cinnamon is classic, you can experiment with other fillings like strawberry jam, Nutella, or apple butter for a fun twist.
The key is to not overfill the cookies and to get a tight seal. Leave a small border around the edges when you add the filling, and press down firmly with a fork to crimp the edges together.
Store them in an airtight container at room temperature for up to 4 days. If you need to stack them, place parchment paper between the layers to keep the icing neat.
Chilling the dough solidifies the butter. This is crucial for preventing the cookies from spreading too much in the oven. It’s the secret to getting a thick, soft cookie rather than a thin, crispy one.
More Delicious Dessert Recipes to Try
If you loved making these cookies, you’ll be thrilled with some of our other sweet creations. For another cinnamon-sugar delight, try these incredible Cream Cheese Cinnamon Rolls. And for a breakfast treat that feels like dessert, you can’t go wrong with our Homemade Maple Donut Bars. Fans of classic, comforting baked goods should also check out these famous Paula Deen Pumpkin Bars.
Brown Sugar Pop Tart Cookies Recipe
Brown Sugar Pop Tart Cookies (The Easiest Copycat Recipe!)
Ingredients
Equipment
Instructions
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes). Beat in the egg and vanilla extract.
- In a separate bowl, whisk together 1.5 cups flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms.
- Shape the dough into a disc, wrap tightly in plastic, and chill for at least 60 minutes.
- While dough chills, make the filling: In a small bowl, combine the dark brown sugar, 1 tbsp flour, and cinnamon. Stir in the melted butter until a thick paste forms. Set aside.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a floured surface, roll the chilled dough to 1/4-inch thickness. Cut into an even number of 2x3-inch rectangles.
- Spread about 1 tsp of filling on half of the rectangles, leaving a border. Brush edges with water, top with a second rectangle, and press edges to seal. Crimp with a fork.
- Bake for 10-12 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cool, make the icing: Whisk together powdered sugar, 1 tbsp milk, and vanilla extract. Add more milk as needed to reach desired consistency. Drizzle over cookies.
Notes
Ensure the cookies are completely cool before adding the icing, otherwise it will melt and become transparent.
Store in an airtight container at room temperature for up to 4 days.
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