Introduction
There are few things more nostalgic than the warm, comforting flavor of a Brown Sugar Cinnamon Pop-Tart. This recipe takes that beloved breakfast treat and transforms it into a decadent, chewy cookie. These Brown Sugar Pop Tart Cookies feature a buttery sugar cookie base, a gooey center bursting with cinnamon-brown sugar filling, and a sweet, simple glaze. They are the perfect fusion of dessert and comfort food, delivering all the flavor of the classic toaster pastry without the dryness. They are easy to make, incredibly satisfying, and always a huge hit at gatherings.
Ingredients
- For the Cookie Dough:
- 170g (3/4 cup) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- 110g (1/2 cup, packed) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 280g (2 1/4 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the Brown Sugar Filling:
- 100g (1/2 cup, packed) light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 30g (2 tablespoons) unsalted butter, melted
- 2 tablespoons milk (any kind)
- For the Glaze:
- 120g (1 cup) powdered sugar (icing sugar)
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Step-by-step Preparation
- Prepare the Filling: In a small bowl, combine the brown sugar, flour, and cinnamon. Pour in the melted butter and milk. Stir until a thick, paste-like consistency is formed. Set aside.
- Make the Cookie Dough: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Beat in the egg and vanilla extract until just combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until the dough just comes together. Do not overmix.
- Assemble the Cookies: Scoop the dough into 2-tablespoon portions. Roll each portion into a ball, then flatten it into a small disc (about 3 inches wide). Place 1 teaspoon of the brown sugar filling in the center of the disc. Fold the edges of the dough over the filling, pinching them together to create a sealed pocket or a small rectangle shape. Ensure the filling is completely sealed to prevent leaking during baking.
- Bake: Place the assembled cookies 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes. The edges should be set, and the centers should look slightly soft.
- Glaze and Cool: While the cookies cool on the baking sheet for 5 minutes, whisk together the powdered sugar, milk, and vanilla extract until smooth. Transfer cookies to a wire rack. Drizzle the glaze generously over the warm or fully cooled cookies. Allow the glaze to set for 15 minutes before serving.
Nutritional Information
As a decadent treat, these cookies are high in carbohydrates and fats. Each cookie (assuming 12 servings) contains approximately 250-300 calories. They are a good source of comfort and enjoyment, but due to their sugar content, they are best enjoyed in moderation. They contain no significant fiber or protein.
Storage
Store leftover Brown Sugar Pop Tart Cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If stacking, place parchment paper between layers to prevent the glaze from sticking. If you prefer them warm, reheat briefly in the microwave (10–15 seconds) or in a 300°F (150°C) oven for 5 minutes.
Conclusion
These Brown Sugar Pop Tart Cookies are the ultimate coffee companion or late-night snack. For a fun variation, try adding a pinch of nutmeg to the filling for extra depth, or swap out the brown sugar filling for a teaspoon of high-quality strawberry jam for a fruity twist. Serve them warm with a tall glass of cold milk or alongside a steaming cup of black coffee for a perfect moment of indulgence.