Brown Sugar Pop Tart Cookies
Soft, chewy cookies with a nostalgic twist—these Brown Sugar Pop Tart Cookies are filled with a sweet brown sugar-cinnamon mixture and topped with icing. Perfect for parties, family gatherings, or a cozy homemade treat.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Rolling Pin
- Baking Sheets
- Parchment Paper
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Filling
- 1 cup brown sugar
- 1 tbsp cinnamon
Icing
- ¼ cup powdered sugar
- 1-2 tbsp milk adjust for consistency
- sprinkles optional for decoration
Instructions
- Cream butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture until just combined.
- Mix brown sugar and cinnamon together for the filling.
- Roll dough to 1/4-inch thickness and cut into 3×4 inch rectangles.
- Place 1 tbsp filling on one rectangle, cover with another rectangle, and seal edges with a fork.
- Bake at 350°F (175°C) for 12–15 minutes until golden at the edges.
- Cool on wire rack. Mix powdered sugar and milk for icing, drizzle over cookies, and decorate with sprinkles if desired.
Notes
For variations, try Nutella, fruit jam, or pumpkin spice filling. Store cookies in an airtight container for up to 5 days at room temperature or 1 week in the fridge.