Description

Delight in these Brown Sugar Pop Tart Cookies, which capture the nostalgic flavor of your favorite breakfast treat in a soft, chewy cookie form. With a cinnamon and brown sugar filling hugged by a tender dough, these cookies are iced with a simple powdered sugar glaze and optionally decorated with sprinkles for a fun, festive touch.

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling

1 cup brown sugar
1 tablespoon cinnamon

Icing

1/4 cup milk (for dough)
1 cup powdered sugar
1–2 tablespoons milk (for icing consistency)
Sprinkles (optional, for decoration)

Instructions

Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air for a tender cookie.
Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until fully combined.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Prepare the filling: In a small bowl, combine the brown sugar and cinnamon; set aside.
Divide and roll out dough: Split the dough into two equal parts. Roll out one portion on a lightly floured surface to about 1/4 inch thickness.
Cut dough into rectangles: Cut the rolled dough into 3×4 inch rectangles. Repeat this with the second portion of dough.
Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Assemble cookies: Place one rectangle on the baking sheet, spoon about one tablespoon of the cinnamon-sugar filling in the center, then cover with another rectangle. Press the edges gently to seal the filling inside.
Repeat assembly: Continue assembling the remaining cookies in the same manner.
Bake: Bake for 12-15 minutes or until the edges are just lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare icing and decorate: Whisk together powdered sugar and 1-2 tablespoons of milk until smooth and drizzleable. Drizzle over cooled cookies and optionally decorate with sprinkles. Allow the icing to set before serving.

Notes

Make sure butter is softened but not melted to get the best creaming results.
If dough is too sticky to roll, chill it in the fridge for 15-20 minutes before rolling.
Sealing edges well prevents the filling from leaking during baking.
Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
For a dairy-free version, substitute butter with vegan margarine and milk with a plant-based milk alternative.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: brown sugar cookies, pop tart cookies, cinnamon sugar filling, baked cookies, dessert snack