Introduction
Brown Sugar Pop Tart Cookies are the delightful treat that brings me back to my childhood, where I’d sneak into the kitchen to grab a toaster pastry before school. The sweet aroma of brown sugar and cinnamon wafting through the air was simply irresistible! These toaster pastry inspired cookies are not just a nostalgic nod to those mornings; they’re a heavenly combination of buttery dough and a gooey brown sugar filling that will make your taste buds dance. Trust me, the first bite is like a warm hug, with a crispy exterior and a soft, sweet center that melts in your mouth. Plus, they’re topped with a luscious icing and colorful sprinkles that make them perfect for any occasion. Let’s get cooking!
Why You’ll Love It
- They’re a fun twist on classic pop tarts, perfect for cookie lovers!
- Quick to prepare, with a total time of just 1 hour and 15 minutes.
- Made with simple ingredients you probably already have at home.
- Customizable with your favorite sprinkles or icing flavors.
- Great for sharing at parties or as a sweet treat for the family.
- They stay fresh for up to a week, making them perfect for meal prep.
Ingredients for Brown Sugar Pop Tart Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar (for filling)
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon milk (for brushing)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- Sprinkles (optional, for decoration)
How to Make Brown Sugar Pop Tart Cookies
- Step 1: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will be our dry mixture.
- Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Step 3: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Step 4: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; we want a tender dough.
- Step 5: Once the dough is formed, divide it into two equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
- Step 6: While the dough is chilling, prepare the brown sugar filling. In a small bowl, combine the brown sugar, cornstarch, and cinnamon. Mix well until all the ingredients are evenly distributed.
- Step 7: Set the filling aside.
- Step 8: After the dough has chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 9: Take one disk of dough out of the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thick.
- Step 10: Using a sharp knife or a pizza cutter, cut the rolled-out dough into rectangles, approximately 3×4 inches. Aim for about 12 rectangles from each disk, giving you a total of 24 rectangles.
- Step 11: Repeat the rolling and cutting process with the second disk of dough.
- Step 12: Take one rectangle of dough and place about 1 tablespoon of the brown sugar filling in the center.
- Step 13: Take another rectangle of dough and place it on top of the filled rectangle. Press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- Step 14: Repeat this process until all the rectangles are filled and assembled. Place the assembled cookies on the prepared baking sheets, leaving some space between each cookie.
- Step 15: Brush the tops of the cookies with a little milk.
- Step 16: Place the cookies in the preheated oven. Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Step 17: After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Step 18: In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Adjust the consistency with more milk if necessary.
- Step 19: Drizzle the icing over the cooled cookies and add sprinkles if desired.
Pro Tips for the Best Brown Sugar Pop Tart Cookies
- Chill the dough for at least an hour to ensure a flaky texture.
- Use fresh ingredients for the best flavor—especially the butter and eggs.
- Don’t skip the crimping step; it not only seals the cookies but adds a lovely touch!
What’s the secret to perfect Brown Sugar Pop Tart Cookies?
The secret lies in the chilling process! It helps the dough firm up, resulting in a perfectly flaky texture that mimics your favorite toaster pastries.
Can I make Brown Sugar Pop Tart Cookies ahead of time?
Absolutely! You can prepare the dough and filling a day in advance. Just keep them wrapped in the fridge until you’re ready to bake.
How do I avoid common mistakes with Brown Sugar Pop Tart Cookies?
Be careful not to overmix the dough, as this can lead to tough cookies. Also, ensure your oven is properly preheated to avoid uneven baking.
Best Ways to Serve Brown Sugar Pop Tart Cookies
These cookies are perfect for breakfast with a cup of coffee or as an afternoon snack. You can also serve them at parties, where they’ll be a hit with both kids and adults alike. For a fun twist, try pairing them with a scoop of vanilla ice cream for a delightful dessert!
Nutrition Facts for Brown Sugar Pop Tart Cookies
Per cookie:
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Sugar: 10g
- Protein: 2g
- Sodium: 100mg
This is an estimate and may vary.
How to Store and Reheat Brown Sugar Pop Tart Cookies
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for a few minutes to regain that fresh-baked taste.
Frequently Asked Questions About Brown Sugar Pop Tart Cookies
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly. You might want to use a mix of both for the best results.
What can I use instead of brown sugar?
If you don’t have brown sugar, you can use granulated sugar mixed with a bit of molasses to mimic the flavor and moisture.
Can I add chocolate chips to the filling?
Absolutely! Chocolate chips would add a delicious twist to the filling. Just be sure to adjust the amount of brown sugar slightly to balance the sweetness.
Variations of Brown Sugar Pop Tart Cookies You Can Try
- Vegan: Substitute the butter with vegan butter and use flax eggs instead of regular eggs.
- Gluten-Free: Use a gluten-free flour blend to make these cookies suitable for gluten-sensitive friends.
- Chocolate Hazelnut: Swap the brown sugar filling for chocolate hazelnut spread for a decadent treat.
Brown Sugar Pop Tart Cookies are the ultimate sweet treat that takes me back to my childhood kitchen, where I’d watch my mom whip up her famous toaster pastries. The moment those cookies hit the oven, the air would fill with the warm, inviting scent of brown sugar and cinnamon, making it impossible to resist sneaking a taste! These toaster pastry inspired cookies are a delightful blend of buttery dough and a gooey brown sugar filling, topped with a sweet icing and colorful sprinkles that make them feel like a celebration. Each bite is a perfect balance of crispy and soft, with that nostalgic flavor that brings a smile to my face. I love making these cookies for family gatherings or just a cozy afternoon treat. Trust me, once you try them, you’ll be hooked! Let’s get cooking!
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