Introduction

Brown Sugar Pop Tart Cookies bring the warm, caramel flavor of brown sugar to a flaky, buttery cookie, filled with a sweet cinnamon mixture. These homemade treats offer a nostalgic twist on a classic favorite, perfect for satisfying your sweet tooth any time.

A close-up of a small stack of three frosted cookies on a white marbled surface, each cookie is golden brown and slightly textured. The top cookie is bitten in half, showing a thick, dark brown gooey filling inside the light golden cookie dough. The frosting on each cookie is light tan, smooth, and shiny, adding a soft layer on top. The background is softly blurred, focusing attention on the rich texture of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: In a medium bowl, whisk together flour, baking powder, baking soda, and salt to create the dry mixture.
Step 2: In a large bowl, cream softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 3: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract until combined.
Step 4: Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined; avoid overmixing to keep the dough tender.
Step 5: Divide dough into two equal disks, wrap in plastic wrap, and refrigerate at least 1 hour.
Step 6: While dough chills, mix brown sugar, cornstarch, and cinnamon in a small bowl to prepare the filling; set aside.
Step 7: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8: Roll out one dough disk on a floured surface to ¼ inch thickness; cut into twelve 3×4 inch rectangles. Repeat with second disk.
Step 9: Place 1 tablespoon of brown sugar filling in the center of half the rectangles. Top with remaining rectangles and press edges to seal; crimp edges with a fork.
Step 10: Arrange assembled cookies on baking sheets with space between them. Brush tops with milk.
Step 11: Bake for 12-15 minutes until edges are lightly golden and tops are set. Cool on sheets for 5 minutes, then transfer to wire racks.
Step 12: For icing, whisk powdered sugar and milk together until smooth. Drizzle over cooled cookies and add sprinkles if desired.

Tips & Variations

Ensure butter is softened to room temperature for easy creaming and a tender dough.
Customize the filling by adding chopped nuts or mini chocolate chips for extra texture and flavor.
Use different spices like nutmeg or ginger in the filling for a unique twist.
Try drizzling melted chocolate or sprinkling sea salt over the icing for a gourmet touch.

Storage

Store cookies in an airtight container at room temperature for up to one week. Reheat gently in the microwave for 10-15 seconds to enjoy them warm. The icing is best added just before serving to keep it fresh and glossy.

How to Serve

The image shows a close-up stack of three cookies on a white marbled surface, with the top cookie bitten to reveal a thick, dark brown filling inside. Each cookie has two layers: a golden-brown outer layer with a slightly rough and crumbly texture, and a shiny, light beige glaze on top that looks smooth and slightly translucent. The cookies are stacked evenly, showing the layers clearly, and the dark filling contrasts with the lighter biscuit parts. The background is softly blurred to keep the focus on the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the assembled but unbaked cookies for up to 2 months. Freeze them flat on a baking sheet, then transfer to a freezer bag. When ready, bake directly from frozen, adding a couple of extra minutes to the baking time.

What if I don’t have cornstarch for the filling?

If you don’t have cornstarch, you can substitute with an equal amount of all-purpose flour. It will help thicken the filling similarly but may yield a slightly denser texture.