Brown Sugar Pop Tart Cookies: The Ultimate Recipe

Brown Sugar Pop Tart Cookies: Remember the joy of biting into a warm, frosted Pop-Tart as a kid? That nostalgic sweetness, the slightly crumbly pastry, the burst of sugary filling? Well, get ready to relive that childhood bliss in cookie form! I’ve taken all the best parts of the classic Brown Sugar Cinnamon Pop-Tart and transformed them into a delightful, easy-to-make cookie that’s perfect for any occasion.

Pop-Tarts themselves have a fascinating history, debuting in the 1960s as a convenient, shelf-stable breakfast treat. While many flavors have come and gone, Brown Sugar Cinnamon has remained a steadfast favorite, offering a comforting and familiar taste. These Brown Sugar Pop Tart Cookies capture that same comforting essence, but with a homemade touch that elevates the experience.

What makes these cookies so irresistible? It’s the perfect combination of textures and flavors. The soft, chewy cookie base, infused with brown sugar and cinnamon, is topped with a sweet, creamy frosting that mimics the iconic Pop-Tart glaze. Plus, they are incredibly easy to make, requiring minimal ingredients and effort. Whether you’re looking for a fun baking project with the kids, a sweet treat to share with friends, or simply a way to satisfy your own sweet tooth, these cookies are guaranteed to be a hit. Get ready to bake up a batch of pure happiness!

this Recipe

Ingredients:

• For the Cookie Dough:
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Brown Sugar Filling:
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of salt
• For the Frosting:
• 2 cups powdered sugar
• 3-4 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt
• For the Sprinkles:
• Rainbow sprinkles, for topping

Preparing the Cookie Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dough, leading to a consistent rise and texture. Set aside for later.
2. Cream Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This process incorporates air into the butter and sugar mixture, which is crucial for creating a tender cookie. I usually cream them for about 3-5 minutes, scraping down the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The eggs provide structure and richness to the dough, while the vanilla enhances the overall flavor. Make sure the eggs are fully incorporated before moving on to the next step.
4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. I usually add the dry ingredients in three additions, mixing until just combined after each addition.
5. Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. Chilling the dough allows the gluten to relax, which prevents the cookies from spreading too much during baking. It also makes the dough easier to handle and roll out. You can even chill it overnight if you want to get a head start!

Making the Brown Sugar Filling

1. Combine Filling Ingredients: In a medium bowl, combine the softened butter, brown sugar, flour, milk, vanilla extract, cinnamon, and salt. Mix with an electric mixer until smooth and creamy. The filling should be thick enough to spread easily but not too runny. If it seems too thick, add a tiny bit more milk, a teaspoon at a time.
2. Adjust Consistency (if needed): If the filling is too thin, add a little more flour, a teaspoon at a time, until it reaches the desired consistency. Remember, you want it to hold its shape when spread on the cookie dough.

Assembling and Baking the Cookies

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
2. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a sharp knife or a pizza cutter to trim the edges into a rectangle. Aim for a rectangle that’s roughly 12×16 inches.
3. Spread the Filling: Spread the brown sugar filling evenly over the rolled-out dough, leaving a small border around the edges. This border will help seal the cookies together.
4. Roll Up the Dough: Starting from one long edge, carefully roll up the dough into a log. Try to roll it tightly to prevent air pockets from forming.
5. Chill the Log: Wrap the log tightly in plastic wrap and chill in the freezer for 15-20 minutes. This will make it easier to slice the cookies without the filling squishing out.
6. Slice the Cookies: Remove the log from the freezer and slice it into ½-inch thick rounds. Place the rounds on the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn easily.
8. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Repeat with Remaining Dough: Repeat the rolling, filling, slicing, and baking process with the remaining dough and filling.

Making the Frosting and Decorating

1. Prepare the Frosting: In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency. The frosting should be thick enough to spread easily but thin enough to drizzle.
2. Frost the Cookies: Once the cookies are completely cool, spread or drizzle the frosting over the tops of the cookies.
3. Add Sprinkles: Immediately sprinkle the rainbow sprinkles over the frosting before it sets.
4. Let the Frosting Set: Allow the frosting to set completely before serving or storing the cookies. This usually takes about 30 minutes to an hour.

Tips for Success

• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking and for making the dough easier to handle.
• Use Softened Butter: Make sure your butter is softened but not melted. Softened butter creams better with the sugar, creating a light and fluffy dough.
• Adjust Frosting Consistency: Add milk gradually to the frosting until you reach your desired consistency. You want it to be thick enough to spread or drizzle but not too runny.
• Store Properly: Store the cookies in an airtight container at room temperature for up to 3 days.

Variations

• Different Extracts: Experiment with different extracts in the dough or frosting, such as almond extract or maple extract.
• Different Spices: Add other spices to the filling, such as nutmeg or cardamom.
• Chocolate Drizzle: Drizzle melted chocolate over the frosted cookies for an extra touch of indulgence.
• Different Sprinkles: Use different types of sprinkles, such as chocolate sprinkles or sanding sugar.

Enjoy!

I hope you enjoy making and eating these Brown Sugar Pop Tart Cookies as much as I do! They’re a fun and delicious treat that’s perfect for any occasion. Happy baking!

Conclusion:

And there you have it! These Brown Sugar Pop Tart Cookies are more than just a sweet treat; they’re a nostalgic trip down memory lane, reimagined in a delightfully chewy and utterly irresistible cookie form. I truly believe this recipe is a must-try for anyone who loves the comforting flavor of brown sugar, the satisfying crunch of a perfectly baked cookie, and the sheer joy of creating something delicious from scratch.

Why are these cookies a must-try? Because they capture the essence of a beloved childhood snack without all the processed ingredients. They’re surprisingly easy to make, requiring only pantry staples and a little bit of patience. The brown sugar filling melts into a gooey, caramelized center that perfectly complements the crisp edges of the cookie. Plus, they’re incredibly versatile!

Serving Suggestions and Variations:

Think beyond just enjoying them straight from the oven (though, let’s be honest, that’s pretty amazing!). These Brown Sugar Pop Tart Cookies are fantastic served warm with a scoop of vanilla ice cream. The contrast of the warm cookie and cold ice cream is simply divine. You could also crumble them over yogurt or oatmeal for a touch of sweetness and texture.

For a fun twist, try adding a sprinkle of sea salt on top before baking to enhance the sweetness and create a salty-sweet sensation. Or, if you’re feeling adventurous, experiment with different extracts in the dough or filling. A touch of almond extract would add a sophisticated note, while a hint of maple extract would complement the brown sugar beautifully.

Another variation I’ve been playing with is adding chopped pecans or walnuts to the dough for extra crunch and nutty flavor. You could also drizzle them with a simple glaze made from powdered sugar and milk for a more polished look. For a festive touch, consider adding sprinkles or colored sugar to the tops before baking.

And if you’re looking to make them even more like the original Pop-Tarts, you could cut the dough into rectangles instead of circles and crimp the edges with a fork before baking. The possibilities are endless!

Ready to Bake?

I’m so excited for you to try this recipe! I poured my heart into perfecting it, and I truly believe you’ll love the results. Don’t be intimidated by the idea of making cookies from scratch; this recipe is surprisingly straightforward, and the reward is well worth the effort.

So, gather your ingredients, preheat your oven, and get ready to bake some seriously delicious Brown Sugar Pop Tart Cookies. I promise you won’t be disappointed.

Once you’ve made them, I’d absolutely love to hear about your experience! Did you try any of the variations I suggested? Did you add your own creative twist? Share your photos and stories in the comments below. Let me know what you think of this Brown Sugar Pop Tart Cookies recipe and how you made it your own. Happy baking!