Brown Sugar Pop Tart Cookies
Delightful cookies that combine crispy textures and classic flavors reminiscent of your favorite childhood pastries.
Ingredients
For the Dough
- 2.5 cups all-purpose flour Spoon into measuring cup for accurate measurement.
- 1 cup unsalted butter, softened At room temperature for best results.
- 1 cup packed brown sugar Use packed for the right texture.
- 1 large egg Room temperature.
- 1 teaspoon vanilla extract Use pure extract for best flavor.
- 0.5 teaspoon salt Enhances flavor.
- 0.5 teaspoon baking powder Leavening agent.
- 0.5 teaspoon baking soda Leavening agent.
For the Filling
- 0.5 cup brown sugar For filling.
- 1 tablespoon ground cinnamon Add more for extra flavor.
For the Icing
- 2 cups powdered sugar Adjust consistency with milk.
- 2 tablespoons milk Add more if necessary.
- Optional sprinkles For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and brown sugar together until creamy and light in color, about 3-4 minutes with an electric mixer.
- Add in the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed until just combined.
Filling and Assembly
- In a small bowl, combine the brown sugar and ground cinnamon for the filling.
- Divide the dough into two halves and roll each between two sheets of parchment paper to about 1/8 inch thick.
- Cut the rolled dough into rectangles, approximately 3x4 inches.
- Place half of the rectangles on prepared baking sheets and spoon some filling into the center of each, leaving a border.
- Top each filled rectangle with another dough rectangle, press edges to seal, then crimp with a fork.
Baking
- Bake in the preheated oven for about 15-18 minutes, until the edges turn light golden brown.
- Allow the cookies to cool completely on a wire rack.
Icing
- While the cookies cool, prepare the icing by mixing powdered sugar and milk until smooth.
- Once cooled, drizzle or spread icing on top of each cookie and finish with sprinkles if desired.
Notes
Store cookies in an airtight container at room temperature for 3-5 days. For freshness longer, refrigerate up to 2 weeks or freeze for extended storage.