Description
Brown Sugar Pop Tart Cookies are soft, cinnamon-spiced cookies with a gooey brown sugar filling and sweet glaze on top, inspired by the nostalgic flavor of the classic Pop-Tart treat.
Ingredients
- For the cookie dough:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- For the filling:
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs and vanilla until smooth.
- Gradually mix in dry ingredients until a soft dough forms.
- Mix filling ingredients in a small bowl.
- Scoop a tablespoon of dough, flatten, add 1/2 tsp of filling in the center, and top with another flattened scoop. Seal edges well.
- Place cookies on baking sheet and bake for 10–12 minutes, until edges are golden.
- Cool cookies completely. Meanwhile, whisk glaze ingredients until smooth.
- Drizzle glaze over cooled cookies and let it set before serving.
Notes
- Add maple extract to the glaze for a breakfast flavor twist.
- Mix in chopped Pop-Tart pieces for texture.
- Bake slightly longer for crispier edges.
- Freeze unglazed cookies and glaze after thawing.
- Use dark brown sugar for a deeper molasses flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
