Introduction

Brown Sugar Pop Tart Cookies are the ultimate nostalgic treat, combining the flavors of the classic breakfast pastry with the indulgence of a homemade cookie. These cookies feature a soft, buttery base filled with a spiced brown sugar center and topped with a sweet glaze reminiscent of the iconic Pop-Tart frosting. Whether you’re looking for a fun dessert for kids, a bake sale favorite, or a treat to satisfy your inner child, these cookies deliver the perfect balance of sweet, buttery, and spiced goodness.

The History of Brown Sugar Pop Tart Cookies

The inspiration for Brown Sugar Pop Tart Cookies comes from the beloved toaster pastry, the Pop-Tart, introduced by Kellogg’s in 1964. The brown sugar cinnamon flavor quickly became one of the most popular variations, celebrated for its warm, comforting taste. As the trend of incorporating nostalgic flavors into modern desserts grew, bakers began reimagining classic snacks in new forms. Brown Sugar Pop Tart Cookies are a creative nod to this trend, blending the essence of a Pop-Tart with the homemade charm of a cookie. By combining these two classics, bakers have created a dessert that’s both innovative and reminiscent of childhood mornings.

Ingredients Breakdown

Cookie Dough:
- All-purpose flour: Provides the structure and foundation for the cookies.
- Baking powder: Helps the cookies rise slightly for a tender texture.
- Salt: Enhances the overall flavor balance.
- Unsalted butter: Adds richness and a soft, chewy texture.
- Granulated sugar and brown sugar: Create the perfect balance of sweetness and depth of flavor.
- Egg: Acts as a binding agent and adds moisture.
- Vanilla extract: Enhances the overall flavor profile.
Filling:
- Brown sugar: The star ingredient for a rich, caramel-like sweetness.
- Ground cinnamon: Adds warmth and spice.
- All-purpose flour: Helps thicken the filling for a better consistency.
- Unsalted butter: Provides richness and helps bind the filling.
Glaze:
- Powdered sugar: The base of the glaze, ensuring a smooth and sweet finish.
- Milk: Creates the desired consistency for spreading or drizzling.
- Vanilla extract: Adds a hint of flavor to complement the glaze.

Step-by-Step Recipe

Prepare the Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover and chill the dough for at least 30 minutes to make it easier to handle.
Make the Filling:
- In a small bowl, mix the brown sugar, cinnamon, and flour. Add the melted butter and stir until the mixture is crumbly but holds together when pressed.
Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into small balls, about 1.5 tablespoons each. Flatten each ball slightly and press a small amount of filling into the center. Fold the edges of the dough around the filling, ensuring it is fully enclosed.
- Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Glaze the Cookies:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle or spread the glaze over the cooled cookies. Allow the glaze to set before serving.

Tips for the Perfect Brown Sugar Pop Tart Cookies

Chill the dough: Chilling the dough makes it easier to handle and helps prevent the cookies from spreading too much during baking.
Seal the filling: Make sure the filling is fully enclosed in the dough to avoid it leaking out during baking.
Don’t overbake: These cookies are best when soft and chewy, so keep a close eye on the baking time.
Customize the glaze: Add a pinch of cinnamon or a few drops of food coloring to the glaze for a personalized touch.
Store properly: Keep the cookies in an airtight container at room temperature for up to 4 days or freeze them for longer storage.

Variations and Customizations

Chocolate Version: Replace the cinnamon filling with a mixture of cocoa powder, brown sugar, and mini chocolate chips.
Fruit-Filled Cookies: Add a dollop of fruit preserves or jam to the center of the cookies instead of the cinnamon-sugar filling.
Gluten-Free Option: Use a gluten-free flour blend in place of the all-purpose flour.
Spiced Glaze: Add a pinch of nutmeg, allspice, or ginger to the glaze for an extra layer of flavor.
Mini Pop Tart Cookies: Make smaller cookies for bite-sized treats, perfect for parties or gifting.

Health Considerations and Nutritional Value

While Brown Sugar Pop Tart Cookies are an indulgent treat, they can be enjoyed in moderation as part of a balanced diet. The brown sugar and cinnamon provide a comforting sweetness, while the butter and eggs add richness. To reduce the calorie content, you can use less glaze or substitute some of the sugar with a sugar alternative. Additionally, incorporating whole wheat flour or oat flour can boost the fiber content. Keep in mind that these cookies are best enjoyed as an occasional treat.

FAQ

Can I make the dough ahead of time? Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Let it soften slightly at room temperature before shaping.
Can I freeze the cookies? Yes, both the unbaked and baked cookies can be frozen. For unbaked cookies, shape and fill them, then freeze them on a baking sheet before transferring to a freezer bag. For baked cookies, freeze them in an airtight container.
What’s the best way to drizzle the glaze? Use a spoon or a piping bag with a small tip for a controlled drizzle.
Can I use salted butter? Yes, but reduce the added salt in the recipe to avoid over-salting.
How do I prevent the filling from leaking? Ensure the dough completely encloses the filling and pinch the seams together tightly.

Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies combine the nostalgic flavor of cinnamon brown sugar Pop-Tarts with the soft, chewy texture of homemade cookies. Perfectly spiced, filled, and glazed, these cookies are a delightful treat for all ages.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 1 30

Servings 16

Ingredients

Cookies

1 cup unsalted butter room temperature
½ cup granulated sugar
1 cup light brown sugar packed
2 eggs room temperature
1 teaspoon vanilla extract
3¾ cups cake flour
2 tablespoons cornstarch
1 teaspoon baking soda
1½ teaspoons baking powder
1 teaspoon kosher salt

Brown Sugar Filling

5 tablespoons unsalted butter softened
¾ cup light brown sugar packed
1 teaspoon cinnamon
2 tablespoons cake flour

Brown Sugar Glaze

1 cup powdered sugar
½ teaspoon cinnamon
3 tablespoons unsalted butter melted and cooled
2½ tablespoons milk
Standard – Metric

Instructions

In the bowl of a stand mixer or a hand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Beat on medium-high speed for 2–3 minutes. Add the vanilla extract and eggs, then beat for another 1–2 minutes, until the mixture is light and fluffy.

Ingredients for wet mixture:

1 cup unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
In a separate medium bowl, whisk together the dry ingredients until well combined. Gradually add the dry ingredients to the wet mixture, beating on medium speed until fully incorporated (about 1–2 minutes). Scrape down the sides and bottom of the bowl as needed. Cover the dough and refrigerate for one hour.

Dry ingredients:

3 3/4 cups cake flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, mix together the filling ingredients until smooth. Scoop about 2 teaspoons of filling and roll it into a ball. Place the balls on a baking sheet.

Filling ingredients:

5 tablespoons unsalted butter
3/4 cup light brown sugar
1 teaspoon cinnamon
2 tablespoons cake flour
Using a 1/4 cup measuring cup (or a large cookie scoop), portion out the chilled dough. Divide each portion in half and create a small well in one half. Place a ball of filling into the well, then cover it with the other half of the dough. Pinch the edges together and roll into a ball to seal the filling inside.
Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11–13 minutes, until the tops are just set and the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, prepare the icing. Whisk together the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing over each cookie, letting it spread to the edges. Allow the icing to set for about 15 minutes before serving.

Icing ingredients:

1 cup powdered sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
2 1/2 tablespoons milk

Notes

Butter Temperature: The temperature of the butter is crucial for cookie texture. Butter that is too warm is a common cause of flat cookies. Room-temperature butter should sit out for only 1–2 hours and still feel cool to the touch, around 60°F.

Chilling the Dough: If you chill the dough for longer than 1 hour, allow it to sit at room temperature for about 30 minutes so it softens slightly, making it easier to handle.

Storing Cookies: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

Freezing Baked Cookies: To freeze baked cookies (without icing), place them on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer bag and store them for up to 3 months. When ready to serve, thaw the cookies overnight in the fridge and apply the icing as directed.

Freezing Cookie Dough: Skip the chilling step and scoop the dough into balls, stuffing them as directed. Freeze the dough balls on a baking sheet until solid, then transfer them to a freezer bag. Store in the freezer for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time if needed

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